Wednesday

 

SOUPS

  • Mulligatawny (vegan)
  • Creamy roasted root vegetable
  • Jerk chicken and veg

SALADS:

  • Rubbed kale with pistachio crunch*
  • Creamy ceaser-dill-tomato pasta
  • 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:

  • Multigrain croissant with Chicken Apple Salad and local sprouts
  • Sprouted grain bread with smoked ham, brie, sweet onion, local mixed greens and chimichurri
  • Multigrain bun with jerk chicken, tomato, local mixed greens and mayo
  • Cranberry Ciabatta with garbanzo bean pattie, Candied Jalapeno cream cheese, avocado and Littleleaf Farms microgreens

DESSERTS:

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