(*local produce)
SOUPS
- Thai coconut squash*
- Hearty chicken vegetable*
SALADS:
- Rubbed kale with pistachio crunch*
- Creamy sundried tomato pasta with artichoke hearts
- Red bean, corn and roasted butternut squash*
- Spiraled beet, dinosaur kale, pumpkin seeds and lemon-tamari dressing*
- Jade green pak-choy*
- Lemony lentils
- Black bean and butternut squash*
- Beets and Balsamic
- Ginger sesame lime slaw*
- Baby spinach red onion croutons and tamari nutch*
- Sweet soy vermicelli
- Creamy curried chickpeas
SANDWICHES:
- BBQ chicken thigh wrap with mixed greens, spiraled carrots, tomato and fresh jalapeno sauce
- Multigrain croissant with roast beef and cheddar, tomato, sweet pickle, mixed greens and roasted garlic mayo
- N’Abel bagel with smoked salmon, local sprouts, avocado, pickled reds and lemon zest mayo
- Cranberry ciabatta with avocado, squash, feta, local sprouts and tomatillo salsa
DESSERTS:
- Oatmeal chocolate chip
- Diablo’s
- Peanut butter cookies
- Vegan peanut butter cups