Elaina Moon from Healthy Eats & Andria McCoy from Salt & Stone this weekend for Restaurant Week. Visit us Saturday, April 10 to come try what they have to offer. Grab a glass of wine or a bottle to enjoy with your meal!
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Sat. April 10, 10-7pm
Menu:
$15 — Combo: Choose One Sandwich
Salad:
Freehand Wine Poached Pear and Beet Salad: tender mixed greens combine with a luxurious wine poached pear and earthy roasted beets. A zingy citrusy homemade dressing is the perfect combination for a springy delicious bite. (GF and DF)
Spring Potato and Asparagus Salad: Crispy roasted Yukon gold potatoes, roasted asparagus combine with a shallot infused dill vinaigrette for a springy twist on a classic. (GF and DF)
Sandwich:
Yakima Grilled Cheese: thyme caramelized onions, thin slices of Cosmic Crisp Apple, smoked provolone cheese, hot honey and arugula on sourdough toast. (DF, GF option if requested)
Balsamic Mushroom Tartine: a fancy term for an open-faced sandwich; sourdough toast is layered with creamy goat cheese, crispy prosciutto, balsamic and herb mushrooms and finished with a lightly dressed arugula salad.
$25 — Appetizer
Greek Charcuterie Board: Trio of dips with Greek olives, marinated veggies, pita bread, assorted raw veggies, fresh fruit and Za’atar Roasted Nuts. Dips include a herby whipped feta or zucchini baba ganoush (DF), smoked roasted red pepper hummus and a spicy white bean arugula dip.
$35 — Tour of the Menu, Serves 2
Can’t decide? We’ve got you. Dig into a sampler Greek Charcuterie board, choose a sandwich (you get one big enough to share) along with both salad options. And don’t worry, there’s a dessert to share as well. Just let us know which one.
$5 — Dessert
Dairy-Free, Gluten-Free Raspberry PB Oat Bar: oats, coconut oil, a hint of peanut butter, homemade raspberry preserves, and just enough sweetness to finish the meal right.
Salt and Stone’s Favorite Giant Chocolate Chip Cookie: the perfect chocolate chip cookie, soft in the middle, slightly crispy on the edges, stuffed with pockets of gooey chocolate and finished with a sprinkle of Malden sea salt.