Brisket patty, topped with gruyere cheese, bacon and a red lentil and mushroom
Gruyere crusted sourdough, filled with ham, caramelized onions and a fried egg. Served with a side of chilled, fresh mint lentil salad (green lentils).
Pan seared, 7 oz. salmon fillet, topped with a maitre d'hotel beurre blanc.
Flour tortillas, filled with seasoned red lentils, avocado crema, pico de gallo and fresh cilantro
Local lentil patty, green leaf lettuce, tomato, cucumber and curry aioli
Local lentils and kidney beans in a smoky tomato sauce with smoked chopped brisket and topped with shredded cougar gold cheese
A celebration of the Palouse with a moist carrot lentil cake