SOUP:
- Mushroom Thyme
- Asparagus Potato
SALADS:
- Rubbed kale with pistachio crunch
- Roasted caulie, radicchio, fried capers and lemon
- ginger sesame lime slaw
- beets and balsamic
- bruschetta pasta
- Baby spinach, red onions, croutons, tamari-nutch
- Sweet soy vermicelli
- creamy curried chickpeas
- white bean and grilled veg with local asparagus
- sweet potato, lentil masala
SANDWICHES:
- Butter croissant with chicken breast, tomato, red onion, purple basil, parsley, and Asiago-garlic mayo
- Smoked ham, provolone, dill pickle, Riel’s mixed greens mustard mop and mayo
- Sliced sprouted grain bread with egg, avocado, local sprouts, cucumber and miso-mayo
- Cranberry ciabatta with brie, apple caramelized onions and dijon mayo
DESSERTS:
- Diablo’s
- chocolate chip oatmeal
- peanut butter
- Peanut butter cups (vegan sweet home)