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LUNCH (Tuesday–Sunday, noon–3 pm)
SWEETS, COFFEE, AND TEA (Tuesday–Sunday, 3–5 pm; M&T FIRST FRIDAYS, 3–4 pm)
DINNER (M&T FIRST FRIDAYS, 5:30–10 pm)


LUNCH

Served Tuesday–Sunday, noon–3 pm

Soup of the Day
Bowl / Cup     5 / 3 

Quiche of the Day
Served with Side Salad or Soup     9.5

SALADS 

Caesar Salad     8
With Romano and Homemade Croutons
Add Chicken     4 

Blueberry Chicken Salad     12
Mixed Greens, Grilled Chicken, Goat Cheese, Toasted Almonds with Blueberry Mint Vinaigrette 

Steak Salad     13
Baby Arugula, Toasted Garbanzo Beans, Shaved Parmesan Reggiano with Lemon Thyme Vinaigrette 

Sesame-Crusted Ahi Tuna Salad     14
Frisée, Chopped Sweet Red Peppers, Purple Cabbage, Celery, Carrots, Edamame with Cucumber Wasabi Dressing 

Grilled Shrimp Salad     13
Mixed Greens, Cherry Tomatoes, Red Onion, Avocado with Cilantro Lime Vinaigrette

SANDWICHES, PANINI, BURGER
Served with chips 

Roasted Turkey with Sage Cheddar Cheese on Fresh Sourdough     10

Angus Strip Steak with Sautéed Spinach, Provolone, Caramelized Onion Aioli on Toasted Ciabatta     13

Avocado, Smoked Gouda, Tomato, Baby Arugula, Roasted Garlic Mayonnaise on Toasted Ciabatta     11

Caprese with Fresh Mozzarella, Tomato, Bibb Lettuce, Basil Pesto Aioli, Balsamic Reduction on Toasted Ciabatta     10
Add Chicken     12

Sliced Roasted Turkey Breast with Smoked Mozzarella, Sun-Dried Tomato Pesto, Baby Arugula on Pressed Sourdough     11

Sliced Ham off the Bone with Lorraine Swiss, Roasted Pineapple, Spinach, Basil Dijon Aioli on Pressed Sourdough     10

Roasted Summer Vegetables with Feta Herb Spread on Pressed Sourdough     10

AK 8 oz. Angus Burger with Lorraine Swiss, Sautéed Mushrooms, Arugula, Truffle Herb Butter on Toasted Brioche     13

DESSERTS

Please ask your server for selection.

BEVERAGES

Soda     2.5
Coffee or Tea     2.5
Espresso     3
Cappuccino     4
Latte     4
Beer     5

White Wine
Broadbent Sunflower Vinho Verde, Portugal     7 / 28
Domaine Fournier Sauvignon Blanc, France     9 / 36
Red Tail Ridge Chardonnay, Finger Lakes, New York     7 / 28

Red Wine
Wildewood Wine Company Pinot Noir, Oregon     9 / 36
La Fiera Montepulciano d’Abruzzo, Italy     8 / 32
Chataeu Argadens Bordeaux Superieur, France     9 / 36
Matchbook Cabernet Sauvignon, Lake County, California     8.5 / 34

CHILDREN'S MENU
Grilled Cheese, Pizza, or Mac & Cheese     6

SUNDAY MENU
Available Sunday, noon–3 pm
Ask server for specials


Group Lunch

Group lunches are available for up to forty people on a pre-order basis. Seating is between 11:30 am and noon. Choice of any three selections off our menu. Contact Manager/Chef Martin J. Palame at 716.270.8259 or mpalame@albrightknox.org, or Assistant Manager Cory Wolin at cwolin@albrightknox.org

Entrée, Non-alcoholic Beverage, and Assorted Pastries, $15.95
Soup, Entrée, Non-alcoholic Beverage, and Assorted Pastries, $18.95


SWEETS, COFFEE, and TEA 

Desserts and beverages are available Tuesday–Sunday, 3–5 pm, and on M&T FIRST FRIDAYS, 3–4 pm 

DESSERTS

Please ask your server for selection.

BEVERAGES

Soda     2.5
Coffee or Tea     2.5
Espresso     3
Cappuccino     4
Latte     4
Beer     5

White Wine
Broadbent Sunflower Vinho Verde, Portugal     7 / 28
Domaine Fournier Sauvignon Blanc, France     9 / 36
Red Tail Ridge Chardonnay, Finger Lakes, New York     7 / 28

Red Wine
Wildewood Wine Company Pinot Noir, Oregon     9 / 36
La Fiera Montepulciano d’Abruzzo, Italy     8 / 32
Château de Parenchère Bordeaux Superieur, France     9 / 36
Matchbook Cabernet Sauvignon, Lake County, California     8.5 / 34


Dinner

Served M&T FIRST FRIDAYS @ THE GALLERY, 5:30–10 pm

Dinner specials change monthly. 

Soup of the Day
Bowl / Cup     5 / 3 

Quiche of the Day
Served with Side Salad or Soup     9.5

SALADS 

Caesar Salad     8
With Romano and Homemade Croutons
Add Chicken     4 

Blueberry Chicken Salad     12
Mixed Greens, Grilled Chicken, Goat Cheese, Toasted Almonds with Blueberry Mint Vinaigrette 

Steak Salad     13
Baby Arugula, Toasted Garbanzo Beans, Shaved Parmesan Reggiano with Lemon Thyme Vinaigrette 

Sesame-Crusted Ahi Tuna Salad     14
Frisée, Chopped Sweet Red Peppers, Purple Cabbage, Celery, Carrots, Edamame with Cucumber Wasabi Dressing 

Grilled Shrimp Salad     13
Mixed Greens, Cherry Tomatoes, Red Onion, Avocado with Cilantro Lime Vinaigrette

SANDWICHES, PANINI, BURGER
Served with chips 

Roasted Turkey with Sage Cheddar Cheese on Fresh Sourdough     10

Angus Strip Steak with Sautéed Spinach, Provolone, Caramelized Onion Aioli on Toasted Ciabatta     13

Avocado, Smoked Gouda, Tomato, Baby Arugula, Roasted Garlic Mayonnaise on Toasted Ciabatta     11

Caprese with Fresh Mozzarella, Tomato, Bibb Lettuce, Basil Pesto Aioli, Balsamic Reduction on Toasted Ciabatta     10
Add Chicken     12

Sliced Roasted Turkey Breast with Smoked Mozzarella, Sun-Dried Tomato Pesto, Baby Arugula on Pressed Sourdough     11

Sliced Ham off the Bone with Lorraine Swiss, Roasted Pineapple, Spinach, Basil Dijon Aioli on Pressed Sourdough     10

Roasted Summer Vegetables with Feta Herb Spread on Pressed Sourdough     10

AK 8 oz. Angus Burger with Lorraine Swiss, Sautéed Mushrooms, Arugula, Truffle Herb Butter on Toasted Brioche     13

DESSERTS

Please ask your server for selection.

BEVERAGES

Soda     2.5
Coffee or Tea     2.5
Espresso     3
Cappuccino     4
Latte     4
Beer     5

White Wine
Broadbent Sunflower Vinho Verde, Portugal     7 / 28
Domaine Fournier Sauvignon Blanc, France     9 / 36
Red Tail Ridge Chardonnay, Finger Lakes, New York     7 / 28

Red Wine
Wildewood Wine Company Pinot Noir, Oregon     9 / 36
La Fiera Montepulciano d’Abruzzo, Italy     8 / 32
Chataeu Argadens Bordeaux Superieur, France     9 / 36
Matchbook Cabernet Sauvignon, Lake County, California     8.5 / 34

CHILDREN'S MENU
Pizza or Mac & Cheese