Thursday

FRITTATA:

• Broccoli, sun dried tomato, swiss

SOUP:

• Thai Butternut squash
• Hoisin chicken and bok-choy

SALADS:

• Rubbed kale pistachio crunch
• masala sweet potato lentil
• chimichurri potato
• sunflower micro greens, spiraled beets, honey-cider vinaigrette
• Baby spinach, red onion and croutons with tamari-nutch dressing
• Maple balsamic beets
• roasted carrot eggplant, green bean and peppers with toasted cumin
• Ginger sesame lime slaw
•  fresh dill and tomato pasta
• Jade green bok-ch0y
• Sweet soy vermicelli
• Creamy curried chickpeas

SANDWICHES:

• Multigrain croissant roast beef, havarti, tomato, local greens and ‘special sauce’
• Smoked salmon, caper-dill-cream cheese, cucumber. red onion on ciabatta
• Multigrain croissant with egg salad, pickled reds and local butter crunch lettuce
• Sprouted grain bun with lentil-walnut pate, olive tapenade, roasted red peppers, feta and ‘super 7 micro greens’

SWEETS:

• Peanut Butter Cookies
• Diablos