Museum Cafe announces new menu SALADS: Summer Beet Salad Chilled beets with fresh basil and parsley, tossed with balsamic vinegar dressing, arranged on a bed of baby greens and topped with roasted walnuts and crumbled goat cheese. Tuna Nicoise Garden Tomato Salad A garden fresh tomato, stuffed with albacore tuna, kalamata olives, and sweet onions in nicoise vinaigrette. SOUP: Green Pea Soup with Tarragon SANDWICHES served with side of fruit: Egg Salad Sandwich Egg salad with capers and sprouts served on New England brown bread. Capresé Vine tomatoes, mozzarella, and basil pesto served on a toasted baguette. Grape Chicken Salad Baked lemon chicken breasts, celery, sweet red onions, and grapes mixed in a light mayonnaise dressing and served on a croissant. Cranberry Turkey Sprout Sliced smoked turkey with a cranberry cream cheese spread, sprouts, and walnuts on potato bread. ENTRÉE SPECIAL: Baked Vegetable Casserole Slices of fresh tomatoes and zucchini sprinkled with garlic, basil, and Parmesan cheese. Served with cheese bread stick. DESSERT: Cheesecake: Raspberry White Chocolate, Carmel, or Chocolate Museum Café hours are 10 a.m. to 4 p.m. weekdays, with lunch served from 11 to 2 p.m. Take-out available • UND billing accepted • 777-4195 -- Brian Lofthus, Assistant to the Director, North Dakota Museum of Art, blofthus@ndmoa.com, 777-4195