(*local produce)
SOUPS
- Mulligatawny ~ vegetarian
- Spicy beef
- Roasted carrot and sweet peppers
SALADS:
- Rubbed kale with pistachio crunch*
- Creamy Caesar Pasta
- Jade green bok choy
- Roasted tomato lentils with dill
- Samosa potato
- Dilly~icious kidney bean and dill pickle
- Beets and Balsamic
- Ginger sesame lime slaw*
- Baby spinach red onion croutons and tamari nutch*
- Sweet soy vermicelli
- Creamy curried chickpeas
- Black bean sweet potato
SANDWICHES:
- Ciabatta with roast beef, grilled veg, jalapeno~cream cheese and arugula
- Multigrain croissant with miso~egg salad, cucumbers and microgreens
- Cranberry ciabatta with ham, caramelized apple, pear and onion, and maple~mayo
- Soft bun with butter chicken, raita, field tomatoes and cabbage
DESSERTS:
- Chocolate chip oatmeal
- Diablo’s
- peanut butter