Fall Menu Monday: bacon-wrapped meat loaf Tuesday: Va. pulled pork Wednesday: Shepherd’s pie Thursday: pimento cheese, house cured and smoked bacon, charred tomato, on house-made honey and herb focaccia bread Friday: chicken pot pie Monday through Friday: Each day will also feature the Chef’s choice of sides, soup, salad bar with leafy greens, fruit and dessert Toppings: black olives, bacon bits, shredded cheddar cheese, shredded carrots, blue cheese crumbles, pickled collard stems, house-made croutons, lemon marinated onions, shredded Asiago, diced tomatoes Dressings: house-made, Caesar dressing, ranch dressing, red wine and balsamic vinaigrette

The Open Door Café is a HOPE’s newest social enterprise project, a “Donate-What-You-Can” restaurant that allows the patrons to choose their own portion sizes of healthy, locally-sourced food. The café will also allow patrons to volunteer in exchange for a meal. Open Door Café is operated by volunteers and only has two paid staff positions who will oversee the daily operations of the restaurant. The Open Door Café wants to build a sense of community within the restaurant. To do this, a community table is being offered to allow patrons from all walks of life to sit together in fellowship while enjoying their meal.