Good flavor for an average commercial onion soup. *** Note: this is not a baked French onion soup with the cheese crust broiled on top, just melted cheese in the soup with some crutons.
The tomatoes used to make this sandwich had a green tint. It could have used a little more cheese. It did have fresh basil and good tasting sun dried tomatoes. I would not get it again.
Long grain and wild rice, celery, onion, carrot and diced chicken simmered in chicken broth embellished with cream and select herbs. Served Sunday, Tuesday & Thursday.
Plump black beans simmered in a spicy vegetarian broth with onion, red bell pepper, cilantro, garlic and cumin. Available Tuesday, Thursday and Saturday.
Smooth, classic with the perfect balance of brightness and body. A light roast blend of Costa Rican El Indio from Tarrazu, Guatemalan Arte Maya from El Oriente and La Minita Prep Brazilian
Robust, balanced and wide awake. Roasted darker with l00% Costa Rican El Indio from Tarrazu. The climate, altitude and rich volcanic soil produce wonderfully flavorful and balanced coffee.
A low-fat vegetarian soup with diced tomatoes, sliced zucchini, yellow beans, fresh Swiss chard, cauliflower, bell peppers and pearled barley in a tomato broth. Garnished with a dollop of nut-free basil pesto. Served Monday, Wednesday, Friday.
Perfectly balanced with a clean finish. The choicest coffee from the finest farms in Narino, the southernmost province of Colombia’s most preeminent growing region.
Vine-ripened pear tomatoes pureed with fresh cream for a velvety smooth flavor accentuated by hints of red pepper & oregano, topped with our Asiago croutons. Served daily.
