Thursday, April 4th, 2019

Meal 1: Roasted beet with horseradish cream sauce. Served over warm Israeli couscous salad with crushed almonds, minutina lettuce, parsley, and lemon.

Meal 2: BBQ chickpea and bean cake sandwiches on sourdough rolls with Walla Walla cheddar cheese. Served with house made pickles, and crunchy coleslaw.

Salad: Red leaf lettuce salad with house Italian dressing, green olives, golden raisins, and local goat cheese.

April 4 @ 00:00
00:00 — 01:00 (1h)