mixed organic baby greens, lemon pepper chicken breast, crispy bacon. cherry tomato, blue cheese crumbles, hard-boiled egg, fresh chives, creamy avocado vinaigrette. served with fresh fruit and our crunchy baked croustades.
Sandwiches
Now Served With Fruit And / Choice Of: Chips, Potato Or Pasta Salad Or Baby Greens
Grilled Ground's Cubano
$8.75
pulled pork, thinly sliced ham, dill pickle, swiss cheese, sliced radish, dijon mustard sauce, grilled on a soft chewy ciabatta bread.
Grilled Veggie Pizza Focaccia
$8.75
fresh spinach, sundried tomato, mushrooms, yellow squash, black olives, marinara sauce, muenster cheese, grilled on big sky's focaccia bread.
Pasta
Sausage & Gemelli Pesto
$8.75
hot gemelli pasto. fresh broccoli, roasted red pepper, italian sausage, creamy pesto sauce. topped with parmesan cheese & toasted pine nuts. served with fresh bread and fresh fruit.
Bowl Of Soup
$6.95
two daily selections served with fresh french baguette and fruit. ask your server about our daily selections.
Fresh Fruit Plate
$8.75
selection of seasonally fresh fruit with fresh french baguette and fruit.
Quiche
Quiche Of The Day
$8.75
our quiche of the day is served with a side of organic baby greens, balsamic vinaigrette, fresh bread and fresh fruit. ask your server about todays quiche variety.
George Rivera-Davis, Des Moines native and creator/owner of Grounds for Celebration, has been in the coffee business for more than 15 years. “The first time I drank a good cup of coffee. . .well, my uncle grows coffee in Panama and he had a bumper crop one year. He roasts his own beans on an open fire in a big cast iron cauldron and stirs it with a big paddle that looks like a boat oar. He sent us some of this coffee and we brewed it up one morning. I drank that and said, WOW, this is nothing like the coffee I’ve ever tasted before. I was just like everyone else—I usually bought whatever was on sale; it was just a brown liquid that gave me caffeine, taste wasn’t important.”To George, the lingo is not crucial, “One of the things we try to do is just make it a real comfortable thing for people to talk about. You know, we don’t care if you call it a café (sounding like coffee) or café (sounding like café); it’s however you want to say it. We try to take the language out of the coffee experience. You describe what you want and I’ll remember it the next time you come in. All I want you to do is experience a good drink, that’s the key ingredient for us.”