FRITTATA:
- Broccoli, sun-dried tomatoes, onion, feta
SOUP:
- Creamy spring spinach soup
- Country Ham and Vegetable
SALADS:
- Rubbed kale pistachio crunch
- Roast potatoes with capers and fresh dill
- Tangy red bean and carrot
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- Ginger sesame lime slaw
- Bruschetta-style pasta
- Jade green bok-ch0y
- Sweet soy vermicelli
- Creamy curried chickpeas
- Quinoa and black bean
SANDWICHES:
- Multigrain croissant with Chicken Apple salad
- Roast Beef with Provolone cheese, Tomato lettuce and special sauce on Baguette
- Quesadilla with Mexican Black Beans, Avocado, Cheddar Cheese and Candied Jalapenos
- Multigrain croissant with lightly curried Egg Salad and local micro greens
SWEETS:
- Peanut butter cups
- Diablo cookies
- Peanut butter cookies