Monday

FRITTATA: potato, zucchini, feta, parsley and lemon zest

SOUP:  creamy tomato dill

SALADS:

• Rubbed kale pistachio crunch
• creamy curried chickpeas
• roast potato, fried caper and dill
• Baby spinach, red onion and croutons with tamari-nutch dressing
• Maple balsamic beets
• Sriracha pasta
• Ginger sesame lime slaw
• Jade green bok-ch0y
• Sweet soy vermicelli
• fresco black bean
• sunflower micro greens, spiraled beets an honey cider vinaigrette

SANDWICHES:

• Multigrain croissant with chicken breast, bacon, tomato, local greens and roasted garlic mayo
• sourdough ciabatta with Pulled pork in apple-bourbon-BBQ sauce, creamy slaw and dill pickle chips
• Multigrain croissant with chickpea-tamari almond salad, sweet pickles and local pea-shoots

SWEETS

• Diablos
• peanut butter cups