SOUPS:
- Thai chicken coconut soup
- Mexican black bean
- hearty roasted root vegetable-miso
SALADS:
- Rubbed kale with pistachio crunch*
- Lemony lentils
- Marinated mushroom pasta
- Frisse, radicchio, fennel with dijon vinaigrette and toasted almonds
- Beets and Balsamic
- Black bean, sweet potato and Tangy pepper vinaigrette
- Jade green bok-choy
- Roasted potato and red pepper with arugula
- Ginger sesame lime slaw*
- Baby spinach, red onion croutons and tamari-nutch*
- Sweet soy vermicelli
- Creamy curried chickpea
HOT STUFF
JACKET POTATO: baked potato with Stilton-sour cream, bacon and green onion
FRITTATA: asparagus, potato, Asiago, scallion
SANDWICHES:
- Multigrain croissant with roast beef, Asiago, caramelized onions, tomato, greens and horseradish mayo
- Cranberry ciabatta with chicken breast, brie, bacon, candied jalapeno’s and sprouts
- baguette with sliced grilled zucchini and eggplant, roasted peppers and red onions, havarti and muffuletta topping! (olive,caper, pickled veg delightfulness)
- *locally sourced
DESSERTS:
- Diablo’s
- ginger molasses
- chocolate chip oatmeal
- chocolate mint