Museum Cafe lists weekly menu (March 3-9) Salads Crab and Asparagus Salad: Fresh mock crab, asparagus spears and fancy greens in a puff pastry shell. Drizzled with a light poppy seed dressing. Grilled Portabella Mushrooms: A large grilled portabella mushroom filled with baby greens, Italian spices and goat cheese. Served with pomegranate mustard vinaigrette. Sandwiches - Served with fruit and chips Mediterranean Chicken Wrap: Roasted chicken, shredded lettuce, chopped Roma tomatoes, bell peppers and black olives rolled in a sun-dried tomato tortilla and served with feta dressing. Cranberry Turkey Sprout: Slices of smoked Turkey with a cranberry cream cheese spread, sprouts and walnuts on a light bread. 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. Special Vegetable Latkes with Tomato Salsa: Delightfully crisp pancakes consisting of shredded potatoes, parsnips, carrots and leeks. Topped with tomato salsa and a side of sour cream in applesauce. Soup Italian Meatball Soup Sides Hummus and Pita French Baguette with Butter Pretzel with Honey Mustard Desserts Chocolate Truffle Cake with Raspberry Sauce Meringue with Mascarpone Cream and Raspberries Lemon Cheesecake Bars Cafe hours are 10 a.m. to 4 p.m., 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