FRITTATA:
- Cajun roasted vegetables and cheddar
SOUP:
- Creamy tomato dill
- Chipotle chicken, black bean and corn
SALADS:
- Rubbed kale pistachio crunch
- creamy curried chickpeas
- roast carrot, paddy pan squash ant toasted cumin
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- creamy potato dill
- lemon-feta orzo with mint
- Masala lentil sweet potato
- Ginger sesame lime slaw
- Jade green bok-ch0y
- Sweet soy vermicelli
- sunflower micro greens, spiraled beets and honey cider vinaigrette
SANDWICHES:
- Multigrain croissant with chicken-apple salad and local greens
- Sesame baguette with Pate, aged cheddar, English-pickled onions, local sprout
- Multigrain croissant with egg salad pickled, pickled reds and super 7 micro greens
- Brie, avocado, tomato, basil pesto, local sprouts on a sesame baguette
SWEETS
- Diablo’s
- Chocolate chip oatmeal cookies
- peanut butter cups