SOUP:
- Spicy Asian beef and bok choy
- Fresh herb minestrone (veg)
SALADS:
- Rubbed kale with pistachio crunch
- Jade green bock choy
- Fresh fruit salad
- ginger sesame lime slaw
- Creamy sriracha-lime pasta
- beets and balsamic
- lentils, crunchy beets and mint with rice wine vinaigrette
- Baby spinach, red onions, croutons, tamari-nutch
- Sweet soy vermicelli
- creamy curried chickpeas
- Greek style black bean
SANDWICHES:
- Meatloaf, apple-bourbon-BBQ Sauce, caramelized onions, lettuce on baguette
- Chicken-kale caesar wrap with butternut squash and bacon bits
- Multigrain croissant tuna salad, cucumber, Riel’s greens and pickled reds
- Baguette! Brie, hot house tomato, Basil pesto and baby spinach
DESSERTS:
- Diablo’s
- chocolate chip oatmeal
- peanut butter cookies
- Peanut butter cups (vegan sweet home)