kalamatta

Features for Tuesday July 21st

PiCNiC 506 Fort 

Features 

Sandwich One

Slow cooked chicken souvlaki on a toasted ciabatta bun with kalamatta olive tapenade, tzatziki, feta, pickle, fresh tomato and greens

Sandwich Two

Avocado, bacon & aged cheddar melt pressed on sourdough with matchstick beets, our sriracha balsamic reduction, caramelized onion and fresh spinach

Daily Salad

Pesto tossed with orzo pasta with cherry tomato, roasted fennel, sun dried tomato and shredded zucchini, topped with goat cheese and toasted walnuts and served with balsamic vinaigrette.  Add house roasted chicken for $2.

Weekly Soup

Curried coconut broth with rice noodles, fresh cucumber, basil and a lemon wedge - gluten free, dairy free

PiCNiC Menu

Turkey Melt
Oven-roasted turkey topped with cranberry-fennel chutney, smoked bacon, sliced Brie & ripe avocado pressed on sourdough

Tofu Flatbread
Seared chili-lime tofu on a warm flatbread with roasted kale and pinto bean spread, avocado, sliced tomato, house-made chimichurri and crisp greens

BLT
Chili-espresso candied bacon, greens, fresh tomato, pickled jalapeno spread and roasted tomato salsa on a toasted pretzel bun

Kimchi Reuben
House roasted pulled corned beef grilled on marble rye with kimchi ‘kraut and Swiss cheese

Picnic Salad
Beet, avocado and feta tossed with cucumber, chickpea, radish and pumpkin seed and served on a bed of artisan greens with apple-miso vinaigrette. Add oven-roasted chicken $2.

Features for PiCNiC Too 1021 Fort 

Sandwich One
Slow cooked chicken souvlaki on a toasted ciabatta bun with kalamatta olive tapenade, tzatziki, feta, pickle, fresh tomato and greens

Daily Salad
Pesto tossed with orzo pasta with cherry tomato, roasted fennel, sun dried tomato and shredded zucchini, topped with goat cheese and toasted walnuts and served with balsamic vinaigrette. Add house roasted chicken for $2.

Weekly Soup
Curried coconut broth with rice noodles, fresh cucumber, basil and a lemon wedge - gluten free, dairy free

Features for Thursday at PiCNiC 506 Fort 

Sandwich One

Slow cooked carne asada, served on a toasted Portuguese bun with avocado, roasted tomato salsa, cilantro onion relish and crisp greens.

Sandwich Two

Calabrese Salami and Blue cheese melt, grilled on marbled rye with our parmesan thyme butter with fresh spinach and roasted tomatoes

Daily Salad

Fresh green bean & cherry tomato with kalamatta olives, sundried tomatoes, marinated artoichoke and crumbled feta.  Served in our paprika tomato balsamic dressing on a bed of crisp greens.  Add house roasted chicken for $2

Weekly Soup

Butternut Squash broth with buckwheat/soba noodles, roasted kale and crumbled bacon

PiCNiC Menu

Turkey Melt

Oven-roasted turkey topped with cranberry-fennel chutney, smoked bacon, sliced Brie & ripe avocado pressed on sourdough

Tofu Flatbread

Seared chili-lime tofu on a warm flatbread with roasted kale and pinto bean spread, avocado, sliced tomato, house-made chimichurri and crisp greens

BLT

Chili-espresso candied bacon, greens, fresh tomato, pickled jalapeno spread and roasted tomato salsa on a toasted pretzel bun

Kimchi Reuben

House roasted pulled corned beef grilled on marble rye with kimchi ‘kraut and Swiss cheese

Picnic Salad

Beet, avocado and feta tossed with cucumber, chickpea, radish and pumpkin seed and served on a bed of artisan greens with apple-miso vinaigrette. Add oven-roasted chicken $2.

Features for Thursday at PiCNiC Too 1021 Fort

Sandwich One

Slow cooked carne asada, served on a toasted Portuguese bun with avocado, roasted tomato salsa, cilantro onion relish and crisp greens.

Daily Salad

Fresh green bean & cherry tomato with kalamatta olives, sundried tomatoes, marinated artoichoke and crumbled feta.  Served in our paprika tomato balsamic dressing on a bed of crisp greens.  Add house roasted chicken for $2

Weekly Soup

Butternut Squash broth with buckwheat/soba noodles, roasted kale and crumbled bacon