Hello Leftbankers:
On Monday, April 12, Leftbank Café will debut its new Seasonal Menu for spring.
According to executive chef, Aaron Dionne, “Generally speaking, the Spring Seasonal Menu offers lighter fare, after a winter of heartier, warming foods. The new menu will still feature one daily soup made-from-scratch by Leftbank Café Chef, Adam Torres.”
Here are some of the other new menu items you can look forward to:
Breakfast
- Daily Fritatta
Soups
- One daily soup
Deli Sandwiches
- Smoked turkey with Tillamook cheddar, whole grain mustard aioli and greens on a Ciabatta roll
- Oregon Albacore Tuna salad on a Grand Central Brioche bun
- Asparagus, arugula, balsamic, and sweet red pepper with fresh mozzarella and black olive tapenade on Grand Central Brioche bun
Weekly Hot Special Sandwich
- Like a BBQ Carman Ranch Brisket sandwich with horseradish slaw on a Grand Central Ciabatta roll
Daily Rotating Special (announced each day)
- Including favorites like quesadillas, Dahl, and pizza by the slice
Weekly Salads and Sides
- Featuring vegetable salads, pasta salads and everyone’s favorite, beet salad
Daily Bundle (announced each day)
- For example, a ½ turkey sandwich with a small salad and drink
There are also some changes that reflect common tenant suggestions:
- Half sandwich option
- Half portions for salads and sides option
- Selection of “lighter” cold drink options
We hope you’ll stop by on Monday to try the new menu and enjoy a sweet treat courtesy of the Café.
Have a great weekend.
