FRITTATA:
- Cauliflower Kale, Asiago
SOUP:
- coconut-butternut squash
SALADS:
- Rubbed kale pistachio crunch
- creamy curried chickpeas
- roasted carrot, eggplant, arugula and toasted cumin
- creamy salted herb pasta
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- quinoa, black bean, local corn & honey lime dressing
- Ginger sesame lime slaw
- roasted potato, fried caper dill
- Jade green bok-ch0y
- Sweet soy vermicelli
- sunflower micro greens, spiraled beets and honey cider vinaigrette
SANDWICHES
- Multigrain croissant with chicken breast, bacon, lovely tomatoes. roasted garlic mayo and greens
- Cranberry ciabatta with smoked ham, havarti, basil pesto, cucumber and sprouts
- Multigrain croissant with egg salad, pickled reds and super 7-micro greens
- lentil-sloppy-Joe with creamy-jalapeno slaw on a multigrain bun
- yes! we do have some chicken apple salad 🙂
SWEETS
- Diablos
- spiced oatmeal and currants
- Peanut butter cups (vegan)