Menu for April 22-25 & Dinner Menu for Friday eve, April 25!

Join us this Friday evening for the next dinner in our Dinner Series
(details following the lunch menu)

Menu for April 22 - Friday, April 25

Painters Hall Cafe, 9am-2pm. Mon-Fri.

Drinks

 Lemonade, Coffee (hot or cold brewed), Blended Caramel-Coffee Smoothie, 

Almond Coconut Latte, teas & more.

(Friday is Pizza Day!  ONLY our wood-fired pizzas are served Fridays.  Give 'em a try!)

 Plated Special

 Mac & Cheese with Bacon (or not)
Fussili pasta, glasshouse spinach, and bacon tossed with 

Full Circle Chive Cheddar sauce.

Vegetarian option: eliminate the bacon.

Sandwiches

(Gluten free bread options available)

Roast Beef

Roast Beef sandwich with greens, cheese, and a horseradish spread

Asparagus & Cheese

Open-faced sandwich featuring young asparagus, topped with smoked cheddar cheese 

and finished with a balsamic drizzle

Soup
Chick-pea & Sweet Pepper Soup
Chick peas, sweet bell pepper with marjoram & turmeric

A vegan soup - yum!

  Dessert options now available:  
Tiramisu Ice-cream or Raspberry/Lemonade Sorbet

Wood Oven Fired Pizza - FRIDAY ONLY!

Classic Pepperoni & Salami

Pepperoni and salami on home-made marinara sauce

$11 whole/ $3.50 slice

Vegetarian Pizza

Artichoke hearts and spinach on a garlicky white sauce

$10 whole/$3.00 slice

Gluten Free Crust available

Join us for our next dinner in our Dinner Series 

This Friday, April 25 at 6:00pm:

Dinner Series: Next Dinner - April 25

Join us April 25th at 6:00 for the next dinner in our Dinner Series. 
Enjoy Chef Dave's delicious, delectable, creations with family and friends old and new!

Four-Course Dinner

Our four-course dinner starts with a wood-oven fired foccacia bread appetizer with Full Circle Creamery chive cheddar and a medley of herbs from our glasshouses. Served with an olive oil and balsamic dipping sauce.

Second course is a garden fresh salad - a mixture of lettuce and chard topped with radishes and pea pods. All freshly harvested from our glasshouses. Tossed with house-made red wine vinaigrette

Main Course

The main entree is pinot-marinated slow-braised lamb shanks, locally raised at Henny Farms, with garlic pan sauce and vegetables. Served with creamy polenta.  The lamb will marinate in pinot provided by our dinner partner, Bjornson Winery.  Details at the end of this announcement.

Vegetarian Option

Our vegetarian entree option is robust pinot-marinated black beans and vegetables served with creamy polenta

  The final course, dessert, is amaretto cheesecake; individual sour cream cheesecakes topped with an amaretto caramel reduction.  Delicious!

Wine Partner

  We are partnering with Bjornson Winery for this dinner. They will be on hand to sell wine by glass or bottle to compliment your meal. Bjornson is a certified sustainable and Salmon Safe winery that also employs renewable energy practices.  A great fit for dinner at Pringle Creek Community!

      Dinner is Friday April 25th at 6pm. Cost is $25/person. 
The vegetarian dinner option is $20/ person. 

    Please RSVP by calling 503-315-1055 or email us at dinnerevent@pringlecreek.com