FRITTATA:
- broccoli, red pepper, potato, feta
SOUP:
- Split pea ham
- Thai cocnut butternut squash
SALADS:
- Rubbed kale pistachio crunch
- roasted carrot, eggplant, arugula and toasted cumin
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Sunflower-micro greens, spiraled beets, honey cider vinaigrette
- Maple balsamic beets
- Creamy salted herb pasta
- Ginger sesame lime slaw
- Jade green bok-choy
- Sweet soy vermicelli
- Creamy curried chickpeas
- Lentil with toasted garlic, tomato and fresh oregano
SANDWICHES:
- Multigrain croissant with Smoked ham, havarti, tomato, sweet onion, local greens and fresh herb sub sauce on a grain bun
- BBQ chicken breast with Apple Bourbon BBQ Sauce, and creamy slaw on grain bun
- Grilled zucchini, provolone sun dried tomato pesto and re mizuna on sour dough ciabatta
SWEETS:
- Diablo cookie
- Peanut butter cookies
- chocolate chip oatmeal