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Menus

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 

Chopped Salad     12
Grilled Chicken, Red Onions, Cucumber, Kalamata Olives, Grape Tomatoes, Feta Cheese, and Romaine with Lemon Herb Vinaigrette

Panko-Crusted Chicken Salad     12
Field Greens, Grape Tomatoes, Sliced Almonds, and Goat Cheese with Herb Vinaigrette 

Grilled Steak Salad     13
Baby Arugula, Gorgonzola, Roasted Porcini Mushrooms, and Shallots with Balsamic Vinaigrette 

Sesame-Crusted Tuna Salad (Seared Rare)     14
Julienned Carrots, Scallions, Cucumber, and Cashews with Thai Basil Vinaigrette
Substitute Chicken     12

SANDWICHES

Roasted Turkey with Sage Cheddar Cheese and Cranberry Mayonnaise     9.5 

Open-Faced Chicken Parmesan with Marinara Sauce, Fresh Mozzarella, and Basil     11

Grilled Steak with Caramelized Onions, Provolone Cheese, Sautéed Spinach, and Roasted Garlic Mayonnaise     12
Substitute Portobello     10

PANINI
Served Pressed on Tuscan Bread

Roasted Peppers, Artichokes, and Portobello with Herbed Goat Cheese and Balsamic Reduction     9.5

Roasted Turkey with Bacon, Caramelized Onions, Arugula, and Brie     10

Roast Beef and Cheddar with Red Onions and Horseradish Mayonnaise     11

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
Sawbuck Cabernet Sauvignon, Mendocino, California     7 / 28

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.

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
Sawbuck Cabernet Sauvignon, Mendocino, California     7 / 28


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 

Chopped Salad     12
Grilled Chicken, Red Onions, Cucumber, Kalamata Olives, Grape Tomatoes, Feta Cheese, and Romaine with Lemon Herb Vinaigrette

Panko-Crusted Chicken Salad     12
Field Greens, Grape Tomatoes, Sliced Almonds, and Goat Cheese with Herb Vinaigrette 

Grilled Steak Salad     13
Baby Arugula, Gorgonzola, Roasted Porcini Mushrooms, and Shallots with Balsamic Vinaigrette 

Sesame-Crusted Tuna Salad (Seared Rare)     14
Julienned Carrots, Scallions, Cucumber, and Cashews with Thai Basil Vinaigrette
Substitute Chicken     12

SANDWICHES

Roasted Turkey with Sage Cheddar Cheese and Cranberry Mayonnaise     9.5 

Open-Faced Chicken Parmesan with Marinara Sauce, Fresh Mozzarella, and Basil     11

Grilled Steak with Caramelized Onions, Provolone Cheese, Sautéed Spinach, and Roasted Garlic Mayonnaise     12
Substitute Portobello     10

PANINI
Served Pressed on Tuscan Bread

Roasted Peppers, Artichokes, and Portobello with Herbed Goat Cheese and Balsamic Reduction     9.5

Roasted Turkey with Bacon, Caramelized Onions, Arugula, and Brie     10

Roast Beef and Cheddar with Red Onions and Horseradish Mayonnaise     11

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
Sawbuck Cabernet Sauvignon, Mendocino, California     7 / 28

CHILDREN'S MENU
Pizza or Mac & Cheese