|Museum Cafe lists weekly menu (March 3-9)|
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.
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.
Italian Meatball Soup
Hummus and Pita
French Baguette with Butter
Pretzel with Honey Mustard
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, email@example.com, 777-4195