the greenery soup and ever-changing salad bar including your drink.
$
Chefs Homemade Soup Of The Day
$
Spinach & Artichoke Dip
baked and bubbly with homemade parmesan crisps.
$
Between The Bread
The Toasted Trio
toasted cheeses provolone, cheddar and parmesan topped with a thin slice of tomato and toasted.
$
Patty Melt
a handmade burger patty covered with caramelized onions and swiss cheese on grilled marble rye.
$
The Falcon Burger
piled high with all the fixings, served on a kaiser roll.
$
Corned Beef Reuben
cured, corned and slow cooked for hours, then sliced and piled high on grilled marble rye smothered in swiss, sauerkraut and spiced thousand island sauce
$
Bg Chicken blt
grilled paillard of chicken topped with applewood smoked bacon, thin slices of tomato, baby arugula and herb aioli on fresh grilled sourdough.
$
The italian Job
our hand-rolled meatballs and a whole wheat hoaggie smothered in marinara, mozzarella and provolone with spiced giardeniera.
$
Pesto Chicken Salad Sandwich
our mediterranean twist on this classic with marinated and grilled chicken with currants and a touch of pesto, served open faced on a homemade focaccia topped with cherry tomato relish.
$
The Grilled Greenery
marinated and grilled portabello mushroom and eggplant with roasted peppers and topped with provolone and baby blue cheeses with arugula and herb aioli.
$
Main Course
Spaghetti And Meatballs
spaghettini noodles tossed in homemade marinara, hand-rolled meatballs and shaved parmesan.
$
Pasta Vegetali
whole wheat pasta tossed with baby spinach in garlic and white wine broth finished with feta.
$
Grilled Chicken And Spinach Salad
organic baby spinach and orzo pasta tossed with grilled chicken breast, kalamata olives and roasted peppers with sherry vinaigrette and parmesan.
$
Seared Salmon Salad
seared salmon atop mesclun greens, cherry tomatoes and malt vinaigrette with zucchini straws and a touch of feta.
$
Marinated Steak Salad
mixed greens tossed with red onions, cherry tomatoes, homemade crisps and creamy horseradish dressing, then topped with tender grilled sirloin and gorgonzola cheese.
$
Tomato Encrusted Cod
sustainable oven roasted cod served with a charred tomato crust on top of orzo salad with sundried tomatoes and baby spinach with lemon butter.
$
Pan Roasted Breast Of Chicken
perfectly roasted chicken supreme on braised white beans with baby arugula and crispy bacon in buttered au jus.
$
Steak And Frites
hand-cut from u.s.d.a. prime sirloin and grilled with the seasons best squash, candied bermuda onions and anchoport au jus.
$
Desserts
Chefs Choice Panna Cotta
eggless italian custard served in a variety of flavors dependant upon the mood of the chef, but all of them are fantastic.
$
Semiffredo
creamy vanilla bean ice cream topped with a double shot of espresso for the perfect after meal kick.
$
Tira-martini
layers of lady fingers soaked in espresso and mixed with mascarpone cream served in a martini glass with a white chocolate straw.
$
Bowling Green State University Counseling Center Bowling Green
