TUESDAY, MAY 2ST 2019

QUICHE

TURKEY & PROVOLONE

MUSHROOM & CHEDDAR 

SOUP   

CURRIED CARROT

Breakfast

RED CHILAQUILES: Corn tortilla chips, salsa roja, black beans,2 eggs over easy, cotija, pickled red onion, cilantro and radish.

Salad

FRIED EGG & PROSCIUTTO SALAD:  arugula, white bean, crispy prosciutto, parmesan, fried egg, avocado, and lemon thyme vinaigrette.