SOUP:
- Middle Eastern grilled chicken and vegetable
- Fresh herb minestrone (veg)
SALADS:
- Rubbed kale with pistachio crunch
- Jade green bock choy
- ginger sesame lime slaw
- Creamy sriracha-lime pasta
- beets and balsamic
- lentils and beets with rice wine vinaigrette
- Roasted caulie, carrot and cabbage with toasted cumin
- Baby spinach, red onions, croutons, tamari-nutch
- Sweet soy vermicelli
- creamy curried chickpeas
- Greek style black bean
SANDWICHES:
- Meatloaf, apple-bourbon-BBQ Sauce, grilled red peppers and lettuce on baguette
- Chicken, asiago mayo, tomato, red onion, mizuna greens on baguette
- Sesame baguettine, roast beef, caramelized onion, blue cheese mayo and baby spinach
- Multigrain croissant tuna salad, cucumber, sprouts and pickled reds
- Multigrain croissant chickpea-tamari almond salad dill pickle and greens
DESSERTS:
- Diablo’s
- chocolate chip oatmeal
- peanut butter cookies
- Peanut butter cups (vegan sweet home)