Not so much a burger as a delicious sandwich, our Chicken Cordon Bleu is the feature this month. Breaded chicken paired with ham, swiss cheese, mushrooms, and mayo – all built on a homemade sour dough bun. Guet, merci!
- Chicken Cordon Bleu: $6.5
Seasonal Soup (Jan-Mar)
- Borscht: Cup $3.5 — Bowl $4.25
Seasonal Dessert (Jan-Mar)
- Apple Crisp: $2 – à la mode: add $.65
Evening Happy Hour!
- All beers 25% off 6pm to 9pm, daily
Artwork: Southern (Tunisian) Gardens by Paul Klee
The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to “chicken cordon bleu” in The New York Times is dated to 1967.