Museum Cafe announces menu SANDWICHES Served with fruit and chips TUNA EVERYTHING BAGEL Tuna Salad with chopped fresh dill, fresh tarragon leaves, chopped parsley, capers, mixed in mayonnaise. Tuna salad is served on a bagel, with a cream cheese spread. ROAST BEEF WRAPS WITH HORSERADISH COLESLAW Flavorful roast beef, assorted bell peppers, and horseradish coleslaw in a tortilla. SLOPPY JOE Seasoned beef on a white poppy seed bun with dill pickles and chips SALADS BLACK CANYON BEAN SALAD Black Beans with chopped red bell pepper, jalapeno peppers, Serrano pepper, cilantro, and garlic mixed in a zesty lime juice sauce. CREAMY CAESAR SALAD Fresh green Roman lettuce mixed with a light dressing, made with a combination of mayonnaise, lemon juice, pepper, garlic, anchovy paste, mustard, and Worcestershire sauce. Then, topped with Parmesan cheese, and a side of baked toast. CURRIED SMOKED CHICKEN AND WILD RICE SALAD This delightful meal is a combination of chicken and rice, with the main ingredients being chicken, curry, rice, mango, and leafy greens. LUNCH COMBINATION TEX-MEX VEGGIE WRAP WITH A CUP OF SOUP Tex-Mex Veggie consists of Spanish rice, black olives, lettuce, with pepper-jack cheese wrapped in a tortilla shell. Served with the four corner tortilla soup. SOUP FOUR CORNERS TORTILLA SOUP A twist on a the original tortilla soup, with a whole tomatoes, chopped onion, garlic, beef and chicken broth, with a dash of picante sauce, and Worcesterhire sauce. It’s topped with Cheddar cheese, and sided with a slice of corn tortillas. Ask server about dessert. 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