Dinner Menu Updated daily

Enjoy homegrown, scratch cooking prepared in our kitchen daily, Sunday through Friday. Chef Rick uses locally sourced ingredients whenever possible to prepare dishes guaranteed to delight, from housemade soups and salads to homestyle dinners and desserts. Check back daily to see what’s on the menu.


Pay-what-you-can Model

Because we operate on a unique pay-what-you-can model, each person who walks in our door receives a full plate and a welcoming experience, regardless of how much money is in their wallet. We offer a suggested price for our meals, but you can choose to pay more or less. If you give more, your donation helps buy dinner for people who cannot cover the full cost of their meals that night.



friday, november 8th - wednesday, november 13th


lemonade | sweet iced tea | unsweetened iced tea

Soup $2

mushroom barley soup (vegan, df)

Salad $2

mixed greens with pickled red onions, toasted pumpkin seeds, blue cheese and balsamic dressing (vg, gf)

Entree $7

swedish meatballs in gravy over mashed potatoes and fried cabbage

cheese pizza (3 slices)

lighter fare: lentil bowl w/ roasted tomato, peanut, almond & sweet potato (cn, vg)

KIDS Meals $4

Juice Box | Milk

butternut squash ravioli (cn) or 2 slices cheese pizza served with a hummus, applesauce, and veggie plate: kids meals are for ages 12 and under


buttermilk spice cake topped with apple caramel sauce

homemade spiced applesauce (vegan)

gf - gluten free; df - dairy free; cn - contains nuts; vg - vegetarian



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