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Chef’s Specials for April

From the Victory Garden
Spring Pasta Salad – Chef’s Choice Pasta with Carrots, Peas, Asparagus, Radish, Baby Spinach, Grilled Ramps in a Creamy Lemon Dressing ($1.25 pp)
Romaine Snap Pea Salad – Romaine Lettuce Hearts, Sugar Snap Peas, Candied Pecans, Goat’s Cheese with a Honey Dijon Dressing ($1.25 pp)
Artichoke Hearts and Celery Salad – Artichoke Hearts, Celery, Shaved Parmesan Cheese and Arugula with a Basil Vinaigrette Dressing ($0.95 pp)
Northern Bean & Radish Salad – White Beans, Radish, Kalamata Olives, Capers & Parsley Leaves with a White Balsamic Vinaigrette Dressing ($0.95 pp)

Delicious Deli Selections
(Gluten Free Bread is Available Upon Request)
Blue Café Turkey – Turkey Breast, Crumbled Blue Cheese, Sliced Avocado, Bacon , Lettuce, and Tomato on Assorted Sandwich Rolls
Grilled Asparagus Sub – Grilled Asparagus, raisins, Feta Crumbles, Fresh Basil and Chipotle French Dressing on Ciabatta Bread

Blue Light Specials
(Minimum of 10 people)
Roast Chicken Thigh with Fiddleheads – Oven roasted Bone-In Chicken Thigh, Sauteed Fiddlehead Ferns, Fingerling Potatoes and a Lemon Aioli Served with a Pecan Pie Dessert Bar
($15.95 pp)

Traditional Provencal Ratatouille – Slow roasted Tomatoes, Eggplant, Zucchini, Summer Squash, Bell Pepper, Fennel & Garlic Herbes de Provence Served with Grilled Bread and a White Chocolate Macadamia Nut Cookie
($15.50 pp)

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