Wednesday

FRITTATA:
  • Mild Cajun, sweet potato, red pepper, spinach and feta
SOUP:
  • Leek and potato
  • Middle Eastern red lentil
SALADS:
  • Rubbed kale pistachio crunch
  • Jerk black bean
  • Roasted potato, fresh dill and fried caper
  • Roasted carrot, zucchini and eggplant, red mizuna, toasted cumin
  • Baby spinach, red onion and croutons with tamari-nutch dressing
  • Sunflower-micro greens, spiraled beets, honey cider vinaigrette
  • Maple balsamic beets
  • Lemon Feta Orzo
  • Ginger sesame lime slaw
  • fennel apple slaw with toasted almonds
  • Sweet soy vermicelli
  • Creamy curried chickpeas
SANDWICHES:
  • Multigrain croissant with chicken-apple salad and local sprouts
  • Sesame baguette with roast beef, caramelized onion, provolone, ‘super 7-micro greens’, grainy mustard-mayo
  • Panini-ized multigrain rye with preserved lemon-chevre, roasted red peppers, fresh mint and baby spinach
SWEETS:
  • Peanut butter cups
  • Diablo’s
 

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