Museum Cafe weekly menu listed through June 1

Salads

Stuffed Tomato Chicken Salad:
Savory tomatoes filled with almond chicken salad.

Crisp Fuji Apple and Crab Salad:
Seafood with fruit, sea-salted mock crab marinated in fresh ginger, lime and mint with crisp apple slices on a bed of baby greens; served with a Vietnamese style dressing.

Sandwiches – Served with fruit and chips

Caprese:
Alternating slices of mozzarella cheese and tomato, drizzled with fresh basil pesto, served on toasted piccolo bread. Add turkey for $1.

Mango Curried Chicken Sandwich:
Strips of grilled chicken breast and curried mango; served with crisp lettuce on toasted Ciabatta bread.

Hummus Sandwich:
Roasted red pepper hummus with crisp English cucumbers, roma tomatoes, sprouts and mozzarella cheese. Served on hearty grain bread

Bagel and Lox:
Smoked salmon on a toasted bagel with a cream cheese dill spread and sprouts.

Pulled Pork Sandwich:
Savory pulled pork on an onion roll, topped with horseradish coleslaw.

Special

Thai Coconut Rice Salad:
A jasmine rice salad with shrimp, fresh pineapple, baby corn and cashews; served on a bed of baby greens with a sweet and spicy dressing.

Soup

Chilled Vegetable Basil Soup:
A gazpacho-style soup with fresh zucchini, English cucumbers, yellow bell peppers, green onions and cherry tomatoes. Garnished with chives, grated Parmesan, and sour cream or yogurt. Tabasco is optional.

Museum Cafe hours are from 10 a.m. to 4 p.m. Monday through Friday, with lunch served from 11 a.m. to 2 p.m.