*locally sourced
SOUPS
- Ginger-coconut beet soup*
- Hearty ham and vegetable with freekah*
- Creamy roast squash medley*
SALADS:
- Rubbed kale with pistachio crunch*
- Spicy jerk black bean
- Creamy Salted herb pasta
- Jade green pak-choy*
- Masala lentil squash*
- Creamy potato dill
- Beets and Balsamic
- Ginger sesame lime slaw*
- Baby spinach red onion croutons and tamari nutch*
- Sweet soy vermicelli
- Red bean and roasted squash with a zippy mustard dressing*
- Creamy curried chickpeas
SANDWICHES:
- Grilled Hoisin Chicken thighs with creamy ginger slaw in a bun
- Multigrain croissant! smoked ham, havarti, tomato, sweet onion, greens and chimi-mayo*
- Baguette! roast beef, blue cheese-mayo, butternut squash, candied- walnuts and baby spinach*
- edamame-ginger-miso ‘hummus’ with spiraled carrots, baby spinach, sweet red peppers and kimchi-mayo on multigrain bread*
DESSERTS:
- Peanut butter
- Oatmeal chocolate chip
- Diablo’s
- Vegan Peanut butter cups*