Museum Cafe lists menu (May 5 – 11)

Salads

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

Spinach and Mandarin Orange Salad:
A combination of crisp lettuce greens and spinach, tossed with celery, scallions and Mandarin oranges, topped with almonds and sweet vinaigrette.

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.

Turkey BLT Wrap:
Thinly sliced roasted turkey, Roma tomatoes and thick sliced bacon, wrapped in a whole-wheat tortilla.

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:
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

Chicken and White Bean

Museum Cafe hours are 10 a.m. to 4 p.m. weekdays. Lunch is served from 11 a.m. to 2 p.m. UND billing accepted.