Our new breakfast parfait on Thursdays is causing a stir! We layer plain yogurt with Chef Dan’s fruit compote du jour (we’ve been loving mixed berry and pear) and top it with Chef Tess’s homemade granola which, among other things, contains coconut flakes, pumpkin seeds and maple syrup. Yummy enough for dessert, but we like it for breakfast.

Have you tried our new Roasted Beet Salad? It’s loaded with tasty veggies, featuring red and golden beets that are marinated and roasted. The red beets are juicy and full-flavored while the golden beets are more earthy with a delicate sweetness. Cucumber slices add a crunchy pop. And the punch of our house made maple-mustard vinaigrette brings it all together. Did we mention it’s gluten free and vegan?

Hot Take: What’s your favorite legume? Here’s what our kitchen staff had to say:

Chef Dan: Hard to pick just one, because he loves them all, but black eyed peas

Chef Tess: “Black eyed peas”

Chef Mel: “Butter beans”

Chef Sam: “Peanuts for sure, but also chickpeas because they are so versatile”

Chef Julie: “Loves black eyed peas but feels like she needs to choose something else, so, green split peas (which are technically a “pulse,” the edible seed of a legume. All pulses are legumes, but not all legumes are pulses. Wow, the more you know!)”

We look forward to serving you,

Your friends in the Great River kitchen, Mel, Dan, Tess, Sam and Julie