Museum Cafe lists weekly menu (beginning Feb. 17) Salads Curried Chicken and Wild Rice Salad: This delightful meal is a combination of chicken and wild rice with curry spices, mango and leafy greens. Chef’s Salad: A casual salad made up of a combination of several leafy greens, mushrooms, cherry tomatoes, English cucumbers, radishes, scallions, hard-boiled eggs, slices of avocado and sweet apples. Served with herbed vinaigrette. Sandwiches - Served with fruit and chips Bagel and Lox: Smoked salmon on a toasted bagel with a cream cheese dill spread and sprouts. Pulled Pork Sandwich: Savory pulled pork on an onion roll, topped with horseradish coleslaw. Caprese: Alternate layers of sliced tomatoes and mozzarella cheese and basil pesto served on a toasted baguette. French Dip: Layers of thinly sliced roast beef on a toasted baguette, served with a side of au jus. Entree Lasagna: Served with a side salad and garlic toast. Soup Fresh Asparagus Sides - Hummus:Served with slices of warm pita. Choice of garlic or sweet potato hummus - French Baguette with Butter - Pretzel with Honey Mustard Desserts - Chocolate Truffle Cake with Raspberry Sauce - Meringue with Mascarpone Cream and Raspberries - Lemon Cheesecake Bars 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, Events Coordinator, North Dakota Museum of Art, jmongeon@ndmoa.com, 777-4195