Café Menu
Week of October 5-9, 2026 • Made by Chef Lindi Miller
SANDWICHES
Suggested Donation: Half $6 • Whole $12 • GF Bread available upon request
Hot Sandwiches
Turkey
Turkey, bacon, swiss cheese, and housemade ranch dressing
Ham
Ham, salami, provolone cheese with red onions and italian dressing
Vegetarian
Fresh mozzarella cheese, roasted red peppers, spinach and basil pesto
Cheesy Stuffed Croissant
Toasty croissant stuffed with cheddar and provolone Can be made vegan upon request
Cold Sandwiches
Smoked Salmon
Smoked Salmon croissant with herbed cream cheese, red onions and capers
Chicken Curry Salad
Chicken Curry Salad on a croissant
Mediterranean (Vegan)
Hummus, cucumbers, black olives, tomatoes vegan herbed cream cheese, red onions and arugula on a wrap
Weekly Soup Specials
Suggested Donation: Cup $4 • Bowl $7
Vegean Soup of the Week - Tomato Basil with Lentils
Monday - BLT Soup
Light Creamy Soup with bacon, chopped tomatoes and lettuce
Tuesday - Beef and Noodle
Slow roasted angus beef with noodles
Wednesday - Gumbo with Chicken and Sausage
Chicken and sausage gumbo with roasted okra
Thursday - Chicken Velvet
Rich and velvety chicken soup. Famous recipe from L.S. Ayres tea room
Friday - Shrimp Bisque
Rough chop shrimp in a low and slow housemade cream shrimp stock
Sides
$5
Antipasto Salad
Variety of Italian meats and cheeses with olives and little pickles
$5
$5
Potato Salad (VEG/GF)
Potato Salad with mustard and tarragon
$5
$2
Bag of Miss Vickie's Chips
sea salt, sea salt & vinegar, jalepeño, smokehouse BBQ
$2
Desserts
Ask your server for Desserts of the Day
All desserts made fresh by Lindi
Drinks
$3
Utopian Coffee
Medium Roast • Hot or Iced
$3
$2
Soda
Coke, Coke Zero, Diet Pepsi, Sprite
$2
$2
Poppi
strawberry lemon, cherry limeade, raspberry rose, doc pop
$2
$2
Honest Kid's Organic Juice Box
fruit punch, apple, berry berry lemonade, grape
$2
$2
Hot Tea
Green or Lemon
$2