SOUP:
- Chilled cucumber fennel
- Middle Eastern lentil
SALADS:
- Rubbed kale with pistachio crunch
- creamy dill pasta
- roasted radish and maple bourbon dressing
- ginger sesame lime slaw
- Baby spinach red onion croutons and tamari nutch
- Sweet soy vermicelli
- Jade green bok choy
- arugula, roasted carrots, feta and red wine vinaigrette
- Creamy curried chickpeas
- black bean sweet potato
SANDWICHES
- ‘Franc’s’ grilled chicken thighs in a bun with blue cheese-mayo and crunchy slaw
- Multigrain croissant! chicken apple salad and local sprouts
- Baguette! Roast beef, grilled peppers and onions, chimichurri and micro greens
- Wrap! Smashed black beans, smoked cheddar, tomato, grilled red onions apple bourbon BBQ slaw and baby spinach
DESSERTS:
- Diablo’s
- Peanut butter cookies
- chocolate chip oatmeal cookies
- Peanut butter cups (Vegan Sweet Home)