FRITTATA:
- fried potato, bacon and cheddar
SOUP:
- Thai coconut, butternut squash
- Cajun beef and tomato
SALADS:
- Roast potato, fresh dill and fried capers
- Quinoa, black bean and sweet corn with honey lime dressing
- Rubbed kale pistachio crunch
- Masala lentil sweet potato
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Sunflower micro greens and spiraled beets
- Creamy salted herb pasta
- roasted carrots and lovely local radishes
- Maple balsamic beets
- Ginger sesame lime slaw
- Sweet soy vermicelli
- Creamy curried chickpeas
- Jade green bok-choy
SANDWICHES:
- N-Able Bagel with roast beef, brie, balsamic onions, tomato super 7 micro greens (Little Leaf Farms)
- Multigrain croissant with smoked ham, Swiss cheese, grainy-mustard, mayo, cucumber and mixed greens
- Cranberry ciabatta with sliced egg, avocado, roasted red pepper, sprouts and candied jalapeno mayo
SWEETS:
- Browned-Butter chocolate chip cookies
- Diablo’s
- Peanut Butter Cups (Vegan Sweet Home)