FRITTATA:
- Broccoli, sun-dried tomatoes, onion, feta
SOUP:
- Creamy spring spinach soup
- Vegetarian Onion Soup
SALADS:
- Rubbed kale pistachio crunch
- Roast potatoes with capers and fresh dill
- tangy red bean and carrot
- roasted carrots, cauliflower, red mizuna and toasted cumin
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- Ginger sesame lime slaw
- creamy sriracha pasta
- Jade green bok-ch0y
- Sweet soy vermicelli
- Creamy curried chickpeas
- quinoa and black bean
SANDWICHES:
- Multigrain croissant with chicken apple salad
- Roast Beef and grilled sweet peppers and onions with chimichirri on Baguette
- Sliced Egg, Avocado Sliced Red Peppers, Greens and Candied Jalapeno Mayo on Cranberry Ciabatta
- Lemon Chevre and Grilled Veg with Balsamic Drizzle on Sprouted grain bun with local greens
SWEETS:
- Peanut butter cups
- Diablo cookies
- Peanut butter cookies