November Market Menu

Hummus Three Ways

Three house-style hummus favorites: roasted garlic, creamy pumpkin topped with toasted pumpkin seeds and roasted red pepper drizzled with honey. Served with toast points. 17.50

Citrus Crunch Kale Salad

Fresh kale tossed with juicy oranges, walnuts, sweet dried cranberries, creamy goat cheese and sesame ginger dressing for the perfect balance of bright citrus, tangy sweetness and savory flavor. 16.50

Thanksgiving Leftovers

Sliced turkey piled high with savory stuffing, cranberry aioli, green beans and crispy fried onions on toasted ciabatta. 17.50

Seoul Smoke Flatbread

Slow-smoked brisket, melted white cheddar and gouda, red onion, crispy potato sticks and fresh green onions, finished with a sweet, spicy gochujang sauce on a warm, chewy flatbread. 18.00

Jenny's Orchard Melt

A perfect balance of sweet and savory, this sandwich layers applewood smoked ham with Imladris Farms apple butter, crisp, thinly-sliced Granny Smith apples, spiced pecans and melted Swiss cheese on soft, buttery brioche. 17.50

Seasonal Chicken Salad Croissant

A seasonal take on a fan favorite. Fresh chicken salad tossed with crisp apples, pecans and cranberries, served with mixed greens on a flaky croissant. 16.50