FRITTATA:
- Cajun roasted vegetables and cheddar
SOUP:
- Texas Beef and Bean
- Creamy Tomato Dill
SALADS:
- Rubbed kale pistachio crunch
- creamy curried chickpeas
- roast carrot, paddy pan squash ant toasted cumin
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- creamy potato dill
- lemon-feta orzo with mint
- fresh tomato lentil and herbs
- Ginger sesame lime slaw
- Jade green bok-ch0y
- Sweet soy vermicelli
- sunflower micro greens, spiraled beets and honey cider vinaigrette
- Balsamic Orzo with fresh herbs
SANDWICHES:
- Multigrain croissant with chicken-apple salad and local greens
- Wrap with Applewood smoked ham, sliced green apple, Havarti, local lettuce and candied Jalapeno mayo
- Multigrain croissant with egg salad pickled, pickled reds and super 7 micro greens
- Avocado, feta, tomato, basil pesto, local sprouts on an Olive bun
SWEETS
- Diablo’s
- Chocolate chip oatmeal cookies
- peanut butter cups