(*local produce)
SOUPS
- Smoked salmon chowder with fresh dill
- Hearty chicken vegetable
- Creamy tomato dill
SALADS:
- Rubbed kale with pistachio crunch*
- Roasted potato with black olives and sundried tomato pesto
- Roasted eggplant pasta
- Red bean, corn and roasted butternut squash
- Spiraled beet, dinosaur kale, pumpkin seeds and lemon-tamari dressing
- Jade green pak choy
- Lentils with fresh herbs
- Beets and Balsamic
- Ginger sesame lime slaw*
- Baby spinach red onion croutons and tamari nutch*
- Sweet soy vermicelli
- Creamy curried chickpeas
SANDWICHES:
- Roast chicken breast with roast squash, sunflower sprouts, grilled red onion and salsaverde cream sauce on a soft bun
- Tuna salad (tuna, sliced artichoke, red onion), local sprouts and mayo on sliced bread
- Smoked ham with havarti, tomato, sweet onion, mixed greens and chimichurri mayo on baguette
- Chickpea patties with pickled beets, cucumber, tomato, mixed greens and garlic yogurt sauce on a wrap
DESSERTS:
- Oatmeal chocolate chip
- Diablo’s
- Peanut butter cookies
- Vegan peanut butter cups