(*local produce)
SOUPS
- Mulligatawny (vegan)
- Jerk chicken and veg
- Herbed ham and lentil
SALADS:
- Rubbed kale with pistachio crunch*
- Roasted root vegetables and arugula
- Creamy lemon herb pasta with tomato
- Autumn harvest vegetables and wild rice
- Spiraled beet, dinosaur kale, pumpkin seeds and lemon-tamari dressing*
- Jade green pak-choy
- Black bean fresco
- Beets and Balsamic
- Ginger sesame lime slaw*
- Baby spinach red onion croutons and tamari nutch*
- Sweet soy vermicelli
- Creamy curried chickpeas
SANDWICHES:
- Wrap – Grilled Boursin Chicken Thighs with Boursin Cheese, grilled Red peppers and Onions and local greens
- Crusty Bun with Asian Pork Loin slivered green onions and Bok Choy slaw
- Multigrain croissant with Ham, Brie, Sliced Tomatoes and Candied Jalapeno Mayo
- Vegetarian Sloppy Joe with Sweet Potato and Black Bean Chili, sweet onions and Grated Feta Cheese on a multigrain ciabatta
DESSERTS:
- Apple berry crumble!
- Oatmeal chocolate chip
- Diablo’s
- Peanut butter cookies