FRITTATA…2 ways
- Broccoli, aged cheddar and potato
SOUP:
- Smoked brisket and mushroom
- Thai coconut butternut squash
SALADS:
- Roast potato, fresh dill and fried capers
- Rubbed kale pistachio crunch
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Sunflower micro greens and spiraled beets
- Grilled red cabbage slaw
- Roasted red pepper, kalamata olives and feta pasta
- Red and white bean, carrot and green onion and fresh herbs
- Maple balsamic beets
- Ginger sesame lime slaw
- Sweet soy vermicelli
- Creamy curried chickpeas
- Jade green bok-choy
SANDWICHES:
- Mini Ciabatta (2 for u) with chicken apple salad and freshly picked, local mixed greens
- Quesadilla! Candied jalapeno beef aged cheddar, and avocado, with fresh jalapeno sour cream
- Multigrain croissant feta, sliced-spiced sweet potato, fresh garlic mayo, pickled beets and chopped fresh herbs
SWEETS:
- Peanut Butter Cups (Vegan Sweet Home)
- Diablo cookies