(*local produce)
SOUPS
- Smoked ham split pea and vegetable
- Creamy tomato arugula and basil
- butternut squash, apple, jalapeno
SALADS:
- Rubbed kale with pistachio crunch*
- sweet potato red bean
- Roasted carrots arugula and toasted cumin
- Bruschetta Pasta
- Jade green bok choy
- lentils in roasted red pepper oil
- Beets and Balsamic
- Ginger sesame lime slaw*
- Baby spinach red onion croutons and tamari nutch*
- Sweet soy vermicelli
- Creamy curried chickpeas
SANDWICHES:
- Multigrain croissant with chicken breast, avocado, tomato, spinach and chimi-mayo
- Baguette! bacon, brie, tomato, greens and fresh jalapeno-mayo
- Roast beef on a bun with provolone, sautéed zucchini, green peppers, red onions and a maple dijon sauce
- cranberry ciabatta with sliced egg, avocado, grilled peppers, microgreens and miso-mayo
DESSERTS:
- Peanut Butter Cups ~ Vegan Sweet Home
- Chocolate chip oatmeal
- Diablo’s
- Peanut butter cookies