Thurscay

FRITTATA:

• Broccoli, red pepper, bacon and cheddar

SOUP:

• Tex Mex Chicken
• Thai coconut squash

SALADS:

• Rubbed kale pistachio crunch
• Baby spinach, red onion and croutons with tamari-nutch dressing
• Jerk black bean-pineapple
• Sunflower micro greens and spiraled beets
• Maple balsamic beets
• Roast potato with capers and fresh dill
• Creamy sweet jalapeno pasta
• Ginger sesame lime slaw
• Jade green bok-choy
• Sweet soy vermicelli
• Creamy curried chickpeas

SANDWICHES:

• Multigrain croissant with sliced chicken, bacon, tomato, local greens and sweet jalapeno-mayo
• Open faced butter crois-bun with egg salad, pickled reds and super-7 micro greens
• panini-ized olive-chive bread with roast beef, blue cheese, caramelized onion and mayo
• spiced sweet potato, feta, pickled-beet stix, fresh herbs and fresh garlic mayo (Bridget’s fave)

SWEETS:

• Diablo’s
• Peanut butter cookies