Due to construction
for the repair and expansion
of The Baker Museum,
the cafe is now located at
the west bar on the
first floor of Hayes Hall.
Diced white chicken breast, celery, apple, red grape, dill, mayonnaise, green leaf lettuce and tomato on locally baked wheat bread.
Tempura shrimp, spicy crab, pickled ginger, cilantro, cucumber, pickled red onion, wasabi and toasted sesame sushi rice in a tortilla.
Jerk-spiced tofu, pineapple, pickled onion, red pepper, cilantro, romaine lettuce, avocado salsa and vegan aioli in a wheat wrap (vegan).
Egg & Bacon Wrap
Cage-free egg salad, applewood-smoked bacon, green leaf lettuce and tomato in a wheat wrap.
Whole Wheat Wrap
Herb roasted zucchini, yellow squash, carrot, portabello mushroom, red pepper, basil pesto aioli, baby spring mix, feta cheese and balsamic reduction.
Grilled marinated chicken breast, romaine lettuce, parmesan cheese and rustica croutons with Caesar dressing.
Quinoa with roasted sweet potato, pico de gallo, cilantro, black beans, Cotija cheese and chili lime pepitas with avocado dressing (vegetarian & GF).
Key lime poached shrimp, pecan coconut crunch, Florida orange segments, blueberries, strawberries, organic mixed greens and hearts of palm with guava vinaigrette (GF).
Premium ($10). House ($8). Champagne ($9).
Imported ($6). Domestic ($5).
Water ($3). Soda ($3). Iced Tea ($3). Juice ($3).