SOUP:
- grilled chicken and vegetable
- Fresh herb minestrone (veg)
SALADS:
- Rubbed kale with pistachio crunch
- Jade green bock choy
- ginger sesame lime slaw
- Fresh herb pasta with sweet onion oil
- beets and balsamic
- Roasted caulie, carrot and cabbage with toasted cumin
- Baby spinach, red onions, croutons, tamari-nutch
- Sweet soy vermicelli
- creamy curried chickpeas
- black bean and pineapple
SANDWICHES:
- sesame baguettine chicken breast, oregano-walnut pesto, butternut squash and fresh parsley
- Cranberry ciabatta, sliced egg, avocado, bacon, cucumber, sprouts and fresh garlic lemon mayo
- Sliced sprouted grain bread, roast beef, dill pickle, mustard mop, creamy slaw
- Multigrain croissant chickpea-tamari almond salad and mizuna
DESSERTS:
- Diablo’s
- chocolate chip oatmeal
- peanut butter cookies
- Peanut butter cups (vegan sweet home)