Thurscay
FRITTATA:
- Broccoli, red pepper, bacon and cheddar
SOUP:
- Tex Mex Chicken
- Thai coconut squash
SALADS:
- Rubbed kale pistachio crunch
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Jerk black bean-pineapple
- Sunflower micro greens and spiraled beets
- Maple balsamic beets
- Roast potato with capers and fresh dill
- Creamy sweet jalapeno pasta
- Ginger sesame lime slaw
- Jade green bok-choy
- Sweet soy vermicelli
- Creamy curried chickpeas
SANDWICHES:
- Multigrain croissant with sliced chicken, bacon, tomato, local greens and sweet jalapeno-mayo
- Open faced butter crois-bun with egg salad, pickled reds and super-7 micro greens
- panini-ized olive-chive bread with roast beef, blue cheese, caramelized onion and mayo
- spiced sweet potato, feta, pickled-beet stix, fresh herbs and fresh garlic mayo (Bridget’s fave)
SWEETS:
- Diablo’s
- Peanut butter cookies
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