(*local produce)
SOUPS
- Sweet and spicy chicken bok choy
- Mild curry beef and vegetable
- Cream of mushroom
SALADS:
- Rubbed kale with pistachio crunch*
- Black bean and butternut squash*
- Roasted carrots arugula and toasted cumin
- Roast eggplant and zucchini pasta*
- Jade green bok choy
- Lentils with local cherry tomatoes*
- 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, blue cheese-mayo, crumbled bacon, tomato and arugula
- Baguette! with roast beef and Monterrey jack cheese, sweet pickles, mustard mop, mayo and super 7 microgreens
- BBQ pulled pork on a soft bun with dill slaw
- Wrap! with chickpea-almond smash, pickled reds, local greens and sprouts
DESSERTS:
- Peanut Butter Cups ~ Vegan Sweet Home
- Diablo’s
- Peanut butter cookies