Gallery

Food from our kitchen, a few catering spreads, and the cafe. Tap a photo to see it bigger.

  • Strawberry chicken salad in a clear to-go container: greens topped with diced chicken, sliced strawberries, tomato and shredded parmesan, with two cups of dressing on the side.
    Strawberry Chicken Salad
  • Breakfast burrito in a toasted flour tortilla, cut in half to show scrambled egg, sausage, melted cheddar, potato and mushroom, with cups of salsa and sour cream.
    Breakfast Burrito
  • Bacon cheeseburger served open-faced on a white plate: a beef patty with melted American cheese and crisp bacon, the top bun with lettuce, tomato, red onion and pickles, and a pickle spear.
    Bacon Cheeseburger
  • Navajo burger served open-faced: a beef patty topped with green chiles and pepper jack cheese, the top bun with lettuce, tomato, red onion and pickles, and a pickle spear.
    Navajo Burger
  • Navajo chicken sandwich served open-faced: chicken topped with pepper jack cheese and green chiles, the top bun with lettuce, tomato, red onion and pickles, and a pickle spear.
    Navajo Chicken Sandwich
  • Cordon bleu chicken sandwich served open-faced: chicken under folded ham on a bun, the top bun with lettuce, tomato, red onion and pickles, and a pickle spear.
    Cordon Bleu Chicken Sandwich
  • Triple-decker clubhouse sandwich on white toast, cut into quarters to show turkey, ham, bacon, cheese, lettuce and tomato, with a pickle spear.
    Clubhouse Sandwich
  • Chicken bacon wrap in a spinach tortilla, cut in half to show chicken, bacon, cheese and lettuce, with a pickle spear.
    Chicken Bacon Wrap
  • Buffalo chicken wrap in a flour tortilla, cut in half to show buffalo chicken, tomato, cheese and lettuce, with a pickle spear.
    Buffalo Chicken Wrap
  • Cordon bleu wrap in a tomato-basil tortilla, cut in half to show ham, chicken, cheese, lettuce and tomato, with a pickle spear.
    Cordon Bleu Wrap

See the whole menu

A different lunch special every weekday. This week’s are on the menu page.

  • A breaded pork tenderloin on an open bun, with lettuce, tomato slices, pickles and diced red onion, and oven baked potato wedges on a white plate.
    Pork Tenderloin on a Bun
  • Chicken enchilada casserole topped with melted cheese, with Spanish rice, pinto beans and cups of salsa and sour cream on a white plate.
    Chicken Enchilada Casserole
  • BBQ ribs glazed in sauce in a to-go box, with a square of cornbread, mac and cheese, and baked beans.
    BBQ Ribs

Lunch for a group, ready for pickup. Request catering.

  • A catering platter of shrimp cocktail on a bed of lettuce, with lemon wedges and a cup of cocktail sauce in the middle.
    Shrimp cocktail platter
  • A catering table: a big platter of ham and Swiss slider sandwiches, a tray of sandwich rolls, tortilla chips, sliced strawberries, cherry tomatoes and dips.
    Sliders, chips and fruit
  • A catering spread: deviled eggs, cubed cheddar and pepper jack, a vegetable tray of broccoli, cauliflower, carrots, peppers, cucumber, tomatoes and olives around a ranch dip, and a baked casserole in a foil pan.
    Deviled eggs, cheese and a veggie tray
  • The Café's brick storefront at 417 South 6th St at sunset: the front door between two windows, one with the cafe's name, address and phone number, behind a black railing.
    Find us at 417 South 6th St
  • The Café's brick storefront before dawn after a storm, lights on in the windows under a pink sky, the parking lot wet with rain.
    Before dawn, after a storm
  • The Café's storefront at sunrise under orange and purple clouds.
    Sunrise over the cafe
  • The kitchen: stainless steel prep tables and refrigerators under bright lights.
    The kitchen
  • A long view down the kitchen past the prep tables, with daylight from the windows.
    Down the kitchen line