|Museum Cafe announces new menu|
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.
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.
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.
Baked Vegetable Casserole
Slices of fresh tomatoes and zucchini sprinkled with garlic, basil, and Parmesan cheese. Served with cheese bread stick.
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, firstname.lastname@example.org, 777-4195