Café Menu • Week of April 9 & April 16


TARTINES
Almond Butter, Honey, Maldon
Seasonal Savory


SOUPS
Mushroom (vegan, gluten-free)
French Lentil with Spring Garlic Pistou (vegan, gluten-free)


SALADS
Market Greens + Celery (vegan, gluten-free) – escarole with mixed chicories, toasted pecan, rainbow carrots with champagne vinaigrette
Gemelli + Spring Vegetables (vegetarian) – baby spinach, snap peas, pea shoots, parmesan with lemon vinaigrette


To-Go: Spring Vegetable Salad – persian cucumber, pickled red onion, rainbow carrot, chickpeas, market greens, marinated feta, with harissa lemon vinaigrette


SANDWICHES
Ricotta + Asparagus (vegetarian)
Cauliflower + Romesco (vegetarian, pressed)


Ham + Gruyere Baguette*


SAVORY TART
Changes daily


MUFFINS & SCONES
Blueberry Buttermilk Muffin
Cherry Scone
Chive Scone


COOKIES
Chocolate Chip with Sea Salt
Ginger Molasses Cookie (vegan)
Chocolate Coconut (vegan & gluten-free)


SWEETS
Pistachio Loaf
Chocolate Hazelnut Biscotti
Cacao Cherry Bites

*At Haven's Kitchen, we observe Meatless Mondays and the menu will be revised accordingly. Menu is subject to change and items are subject to availability.