FOOD GLOSSARY:

Not sure what one of our new menu items is? Learn more below…

(For specific allergy related questions please contact Cathy Moen at [email protected])

NEW Lunch Items:

Wednesday 4/17: Bean & Cheese Pupusa*

Pupusas are a classic El Salvadoran dish made of a thick, corn tortilla filled with anything from meats to cheeses to refried beans. The version we’ll be serving starts with a thick corn tortilla stuffed with combination of cheese and pinto beans.

Thursday 5/2: Pork Chile Verde with Spanish rice

This Mexican style Pork Chile Verde is made of tender pieces of pork (whole pork shoulder roasted in school ovens for 4 hours) simmered in a flavorful tomatillo and chile broth. This delicious stew is served alongside homemade arroz rojo (red rice).  

Thursday 5/9: Chili con Carne with homemade cornbread

Robla’s own stick to your bones chili recipe served with warm delicious homemade cornbread.

Thursday 5/16: Chicken Chow Mein

Diced chicken is marinated with soy sauce, brown sugar, garlic and ginger then tossed with whole-grain chow mein noodles, fresh cabbage and carrots.

Thursday 5/23: Thai Chicken Curry

This Thai inspired dish starts with a rich creamy coconut sauce that has lots of flavor but none of the spice. Diced chicken and oven-roasted broccoli and carrots is added to the sauce and served over steamed rice.

*Please note--Pupusas are not made in-house, however this product comes from a family-owned company that uses simple list of (recognizable) ingredients that are grown in California.

NEW Breakfast Items:

5/8 & 5/22: Sausage & Scrambled Eggs served with tater-tots

Freshly scrambled eggs served with sausage and tater tots.

5/13, 5/22, & 5/28: Freshly Baked Fat Cat Scones

These delicious scones are made locally and baked in-house. Flavors include blueberry-lemon, orange passion, and apple-cinnamon.