(*local produce)
SOUPS
- Grilled chicken and vegetable
- Mulligatawny ~ vegetarian
- Roasted carrot and sweet peppers
SALADS:
- Rubbed kale with pistachio crunch*
- Tomato and fresh basil *
- Black bean and corn with honey~mustard
- Creamy Salted Herb Pasta
- Jade green bok choy
- Roasted tomato lentils with dill
- 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
SANDWICHES:
- Soft Bun with Chicken inn a marinara sauce, mozzerlla , fresh basil
- Multigrain croissant with roast beef, Cambozola, Arugla, Tomato
- Baguette with Salmon, Lemon & Dill cream cheese, red onion, cucumber
- Wrap with Quina black bean patties, sweet pickeled beets, raita, micro greens
DESSERTS:
- Peanut Butter Cups ~ Vegan
- Chocolate chip oatmeal
- Diablo’s
- Peanut butter