Museum Cafe weekly menu listed Salads Gorgonzola Spinach Walnut Salad: Spinach topped with Gorgonzola cheese, toasted walnuts, and dressed with a bacon or vinaigrette dressing. Served with toasted French bread. Museum Salad: Crisp romaine lettuce with sweet cherry tomatoes, hard-boiled eggs, English cucumbers, shredded carrots, celery and sprinkled with toasted sunflower seeds. Served with croutons or toasted French bread with your choice of poppy seed, raspberry vinaigrette or tomato basil dressing. Winter Fruit Salad: Crisp romaine lettuce topped with dried cranberries, sweet sliced apples, pears, cashews and shredded Swiss cheese, in a light Dijon poppy seed dressing. Sandwiches - Served with fruit and chips Bagel and Lox: Smoked salmon on a toasted bagel with a cream cheese dill spread and sprout Museum Fajitas: Stir-fried assorted mushrooms, onions, bell peppers lightly seasoned with garlic, cayenne and oregano, served in a warm tortilla. Your choice of whole wheat or plain tortilla. Accompanied with corn chips and salsa. Chicken Burritos: Tortillas stuffed with strips of chicken seasoned with Mexican spices, refried beans, Spanish rice, chopped onions, assorted bell peppers, and black olives, topped with a red gravy sauce and Monterey jack cheese. Served with corn chips and salsa. Soup: White Swiss Chard and White Bean Soup Special Pull-Apart Pork Sandwich: Savory pulled pork on an onion roll, topped with coleslaw, with a horseradish blend dressing. Dessert: Ask Server about Selections Museum Café hours are 10 a.m. to 4 p.m. weekdays, with lunch served from 11 a.m. to 2 p.m. -- Jessica Mongeon, Event Coordinator, North Dakota Museum of Art, jmongeon@ndmoa.com, 701-777-4195