SOUPS:
- Smoked Beef-chili soup
- Creamy ham and cheddar
- Lentil chili-peanut
SALADS:
- Rubbed kale with pistachio crunch*
- Red bean and corn with a zippy mustard dressing
- Roast potato and sweet red peppers with arugula and a roasted red pepper dressing
- Creamy salted herb pasta
- Roast cauliflower and carrot with grilled cabbage and toasted cumin
- Beets and Balsamic
- Jade green bok-choy
- Ginger sesame lime slaw*
- Baby spinach, red onion croutons and tamari-nutch*
- Sweet soy vermicelli
- Creamy curried chickpea
HOT STUFF:
* chicken conjee with fresh green onion, pepper garnish
JACKET POTATO: classic! bacon, green onion, sour cream and cheddar
FRITTATA: roast potato & sweet red pepper, grilled onion, arugula and feta cheese
SANDWICHES:
- Multigrain croissant with chicken-apple salad and mixed greens
- ciabatta with roast beef, chipotle-bluecheese mayo, tomato, red onion and arugula
- Cranberry ciabatta with sliced egg, avocado, boursin cheese, cucumber and super seven micro-greens
- *locally sourced
DESSERTS:
- Diablo’s
- Chocolate peppermint
- Oatmeal chocolate chip