Heritage Cafe

with butter

vegetable, scallion, plain

with sliced tomatoes

with tomatoes, lox, capers & lemon

with fresh strawberries, blueberries, granola and drizzled with maple syrup

with walnuts, banana, granola and honey

lightly-spiced scrambled eggs, sliced plum tomatoes, sautéed peppers, onions, baby potatoes and green leaf lettuce (optional spicy or not)

soft goat cheese, black olive tapenade, sautéed onions, mushrooms, alfalfa sprouts and cherry tomato base dressing

egg white omelet with spinach, avocado, baby greens, sliced tomato and roasted yellow pepper with fat-free russian dressing

swiss, sweet pecans, dried cranberries and dried apricots with crackers

broccoli, spinach or goat cheese & sun-dried tomato quiche served with tossed greens in a raspberry vinaigrette

served with a freshly-baked roll. minestrone, creamy butternut squash and daily specials

fresh baby arugula with roasted red beets, shaved feta, chickpeas, roasted mushrooms, cherry tomatoes with balsamic vinaigrette

crisp baby greens with parmesan, kidney beans, hard-boiled egg, tomatoes and sunflower seeds with raspberry vinaigrette

green leaf lettuce with traditional tuna with mayo, sliced cucumbers, fresh peppers and corn served with light italian dressing

crispy romaine with cherry tomatoes & brioche croutons served with a creamy caesar dressing

grilled portabella, hard-boiled egg, avocado, black olive tapenade & baby arugula on multigrain hoagie topped with a light italian dressing

fresh mozzarella, vine-ripened tomatoes & pesto on ciabatta

tuna on a whole wheat hoagie, tomatoes, green leaf lettuce

fresh imported feta cheese with marinated grilled eggplant, spinach, black olive tapenade and alfalfa sprouts on multigrain

sliced plum tomatoes, fresh mozzarella, fresh basil with pesto and sun-dried tomato spread pressed inside a ciabatta

roasted sliced eggplant, peppers, imported feta, and sliced tomatoes, black olive spread in a whole wheat hoagie

al dente macaroni in a classic cheddar mornay sauce topped with bread crumbs and baked until golden brown

al dente penne in a classic cream tomato vodka sauce topped with melted mozzarella and fresh basil and baked until bubbly

thin strips of eggplant wrapped around herbed farm cheese in tomato sauce then topped with fresh mozzarella and baked until golden

odwalla, pom, vitamin water, fiji water