The menu features salads and quiches, but also has hearty homemade soups and thick, meaty sandwiches. Desserts are baked fresh daily. The soup had a rich beef flavor, with a creamy cheese base and pureed and chunked cauliflower. It was not thickened with flour, and was full of flavor without being overly rich for a cheese soup. The chicken salad was blended with green grapes and celery for bursts of moisture and crunch.
Presentation is noteworthy here.
The plate was painterly, with a swirl of kale and multi-colored melon wedges, including honeydew, cantaloupe and watermelon, served with a counterpoint of salty potato chips. It was heavenly, with a dry, flaky crust filled with eggs, cheese and fresh vegetables, all heated enough to enhance the flavors and melt the cheese. My plate was brimming with food, including a mesclun salad with a fat-free raspberry vinaigrette on the side and a freshly baked orange muffin, and garnished with a bunch of purple grapes and melon wedges. Other menu choices include a chef s salad, a seafood salad, a club salad and a dinner salad. There is an array of six specialty salad dressings, which are available for sale in the gift shop.