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