FRITTATA:
- leek, mushroom and feta
SOUP:
- sweet potato coconut bisque
SALADS:
- Rubbed kale pistachio crunch
- Creamy curried chickpeas
- masala lentil sweet potato
- Greek style bow tie pasta
- Baby spinach, red onion and croutons with tamari-nutch dressing
- Maple balsamic beets
- Ginger sesame lime slaw
- Spiralized Beets and Micro greens with honey cider vinaigrette
- Jade green bok-ch0y
- Sweet soy vermicelli
SANDWICHES
- Multigrain croissant with roast beef, havarti, dill pickle, dijon-mayo and local greens
- Wrap! chicken and baby spinach Caesar with mushrooms, red onion
- multigrain croissant with sliced egg, cheddar, cucumber, tomato, local sprouts and salted herb mayo
- Cranberry ciabatta with Moroccan carrot almond spread, grilled veggies and olive tapenade.
SWEETS
- Chocolate chip oatmeal cookies
- Peanut butter cup
- diablo’s