FRITTATA: potato, zucchini, feta, parsley and lemon zest

SOUP:  creamy tomato dill


  • Rubbed kale pistachio crunch
  • creamy curried chickpeas
  • roast potato, fried caper and dill
  • Baby spinach, red onion and croutons with tamari-nutch dressing
  • Maple balsamic beets
  • Sriracha pasta
  • Ginger sesame lime slaw
  • Jade green bok-ch0y
  • Sweet soy vermicelli
  • fresco black bean
  • sunflower micro greens, spiraled beets an honey cider vinaigrette


  • Multigrain croissant with chicken breast, bacon, tomato, local greens and roasted garlic mayo
  • sourdough ciabatta with Pulled pork in apple-bourbon-BBQ sauce, creamy slaw and dill pickle chips
  • Multigrain croissant with chickpea-tamari almond salad, sweet pickles and local pea-shoots


  • Diablos
  • peanut butter cups

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