Pine Valley Market is shifting focus from hearty winter dishes to lighter offerings for spring and summer.
 
“We like to revisit our menu seasonally,” said co-owner Christi Ferretti. “It’s a good time to assess what’s moving and what’s not, and push the reset button.”
 
Revamping the café menu also allows Pine Valley to feature seasonal produce and incorporate popular specials into the regular menu.
 
Several top-selling specials now have a permanent home on the menu, including shrimp salad, which is available in the deli case as well as on sandwiches, and the hot beef and cheddar, which was previously only offered as a special on Thursdays.
 
Ferretti said they have done away with the daily specials that were offered each week, with the exception of Taco Tuesday, which was just too popular to change.
 
As for lighter options, the chicken sandwich has been pared down to a classic chicken club, and a chickpea wrap with Moroccan-style chickpea salad and the market’s super slaw has been added.
 
“It’s filling, but it doesn’t leave you feeling full,” Ferretti said.
 
Gluten-free bread is now available, and there’s a new spinach salad that will feature Lewis Farms strawberries as soon as they’re available. Chef Chris McCauley will also be using fresh berries to create new varieties of homemade jam that is served with scratch-made biscuits each morning, and is fast earning a loyal following. As more berries come into season, customers will soon be able to purchase the jams by the pint and fresh berry cobblers will also be available.
 
Ferretti said the kitchen is also revamping some of the breakfast and brunch items, keeping the classics and incorporating some more composed dishes for the weekend.
 
Pine Valley Market, 3520 S. College Road, is open from 10 a.m. to 6 p.m. Monday and Tuesday, 7:30 a.m. to 6 p.m. Wednesday through Friday, 7:30 to 4 p.m. Saturday and 9 a.m. to 2 p.m. Sunday.
 
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