FRITTATA:
- roasted root vegetables and boursin cheese
- leek, mushroom and feta
SOUP:
- Country style ham and vegetable
- Sweet potato coconut bisque
SALADS:
- Rubbed kale pistachio crunch
- Creamy curried chickpeas
- masala lentil sweet potato
- Greek style bow tie pasta
- Roasted carrot, brussel sprouts and cauliflower with toasted cumin and arugula
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- Ginger sesame lime slaw
- Spiralized Beets and Micro greens with honey cider vinaigrette
- Jade green bok-ch0y
- Sweet soy vermicelli
SANDWICHES
- Sesame baguette with smoked ham, havarti, tomato, mixed greens and fresh herb sub sauce
- Chicken Caesar wrap! with asaigo cheese, spinach and spiraled carrots and beets
- multigrain croissant with egg salad pickled reds and micro greens
- Multigrain croissant with Almond-Chickpea salad with sweet pickles and local greens
SWEETS
- Chocolate chip oatmeal cookies
- Diablo’s
- Pea nut butter cups