Museum Cafe Menu

topped with sour cream and cheddar cheese

our signature salad... julienne of granny smith green apples, imported gorgonzola, and rosemary lemon natural chicken with organic field greens finished with giuseppe special balsamic vinaigrette

a melange of field greens complete with tender roasted beets, seasonal orange segments, salt roasted california almonds, laura chenel goat cheese and giuseppe special balsamic vinaigrette

grilled filet of salmon served over romaine and organic field greens with a tropical fruit chutney, toasted sesame seeds, and garlic citrus vinaigrette

grilled wedges of mexican papaya coupled with feta cheese crumbles and cold water shrimp over a bed of romaine and baby greens with a garlic citrus vinaigrette

tender breast of poached chicken lightly seasoned with infused garlic oil and lemon pepper served over organic field greens with shaved parmiggiano and wild fennel chiffonade

romaine hearts with fresh market corn, sweet 100s tomatoes, feta, avocado, cucumbers, giuseppes olive oil and red wine vinegar

house tuna salad on a bed of assorted greens with julienne bell peppers, ripened tomatoes, shaved carrots and giuseppe special balsamic vinaigrette (substitute harvest chicken salad available)

egg pappardelle, garlic-olive soffritto, local heirloom tomatoes, garden basil, melted mozzarella cheese served with small green salad, roll and butter

with melting cheddar cheese, sweet red onions and tomatoes on artisan sourdough

pulled all natural chicken breast lightly tossed with orange spiked aioli, bartlett pears, celery hearts and toasted pecans on choice of bread

on your choice of bread

baby spinach, chopped tomatoes and avocado folded in a warm flour tortilla

your choice of egg salad, harvest chicken or tuna salad sandwich only with choice of soup (not served with field greens)

just the basics: lettuce, tomato, and onion on a bread & cie sesame bun

all natural grilled chicken with tricolor bell peppers, onions, melting swiss cheese, organic field greens and a drizzle of balsamic vinaigrette over artisan ciabatta

bread & cie sourdough, local heirloom tomatoes, fresh mozzarella, regional olive tapenade, basil

warm flour tortilla folded with ripened mango, red onions, jalapeno, avocado and smoked gouda served with classic pico de gallo (not served with yukon gold potatoes)