Thursday

FRITTATA:
  • Broccoli, sun dried tomato, swiss
SOUP:
  • Thai Butternut squash
  • Hoisin chicken and bok-choy
SALADS:
  • Rubbed kale pistachio crunch
  • masala sweet potato lentil
  • chimichurri potato
  • sunflower micro greens, spiraled beets, honey-cider vinaigrette
  • Baby spinach, red onion and croutons with tamari-nutch dressing
  • Maple balsamic beets
  • roasted carrot eggplant, green bean and peppers with toasted cumin
  • Ginger sesame lime slaw
  • ¬†fresh dill and tomato pasta
  • Jade green bok-ch0y
  • Sweet soy vermicelli
  • Creamy curried chickpeas
SANDWICHES:
  • Multigrain croissant roast beef, havarti, tomato, local greens and ‘special sauce’
  • Smoked salmon, caper-dill-cream cheese, cucumber. red onion on ciabatta
  • Multigrain croissant with egg salad, pickled reds and local butter crunch lettuce
  • Sprouted grain bun with lentil-walnut pate, olive tapenade, roasted red peppers, feta and ‘super 7 micro greens’
SWEETS:
  • Peanut Butter Cookies
  • Diablos
 

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