(*local produce)


  • Smoked salmon chowder with fresh dill
  • Hearty chicken vegetable
  • Creamy tomato dill


  • Rubbed kale with pistachio crunch*
  • Roasted potato with black olives and sundried tomato pesto
  • Roasted eggplant pasta
  • Red bean, corn and roasted butternut squash
  • Spiraled beet, dinosaur kale, pumpkin seeds and lemon-tamari dressing
  • Jade green pak choy
  • Lentils with fresh herbs
  • Beets and Balsamic
  • Ginger sesame lime slaw*
  • Baby spinach red onion croutons and tamari nutch*
  • Sweet soy vermicelli
  • Creamy curried chickpeas



  • Roast chicken breast with roast squash, sunflower sprouts, grilled red onion and salsaverde cream sauce on a soft bun
  • Tuna salad (tuna, sliced artichoke, red onion), local sprouts and mayo on sliced bread
  • Smoked ham with havarti, tomato, sweet onion, mixed greens and chimichurri mayo on baguette
  • Chickpea patties with pickled beets, cucumber, tomato, mixed greens and garlic yogurt sauce on a wrap


  • Oatmeal chocolate chip
  • Diablo’s
  • Peanut butter cookies
  • Vegan peanut butter cups

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