SOUPS
- Curried Beef
- Mulligatawny
SALADS:
- Rubbed kale with pistachio crunch*
- Grilled kale, zuccini and cilantro pasta
- Beets and Balsamic
- Jade Green bok choy
- Ginger sesame lime slaw
- Baby spinach red onion croutons and tamari nutch*
- Sweet soy vermicelli
- Creamy curried chickpeas
- Black magic Kale with spiralized beets and toasted pumpkin seeds
- Red and black beans with roasted sweet potato and lime
- Roasted Carrots with Arugula and Feta
SANDWICHES
- Wrap – Sliced Italian Sausages with Grilled Cabbage slaw and sweet sauce
- Multi grained croissant with Ham, Brie, Pickled Red Onions candied jalapeno mayo and Sprouts
- Sliced Chicken breast with boursin, grilled red pepper and avocado mayo on cranberry ciabatta
- Roast Beef with blue cheese mayo, grilled onions and sliced tomatoes on perfetto
- Cranberry ciabatta with Grilled Portabello Mushroom, Chevre and roasted red pepper with local microgreens
DESSERTS:
- Diablo’s
- Peanut butter cookies