Starters/ Hors Devours/ Small bites

• Avocado toast, zucchini, red onion, grape tomato.

• Mushroom tinga tostada, red cabbage, cilantro, cauliflower cream.

• Beet Pastrami, pickled cabbage, 1000 island, toasted pumpernickel.

• Summer rolls, roasted squash, lettuce, rice noodles, carrot, avocado mayo.

Salads

• Arugula & poached pear, grape tomatoes, toasted almonds, sherry vinaigrette.

• Romaine, radish, shaved almonds, croutons, lemon creamy dressing.

• Taco salad, black beans, tomato, onion, olives, toasted tortilla strips, chipotle cream.

• Fennel & citrus salad, arugula, radicchio, blackberry vinaigrette.

Sandwichs + Wraps

• Mushroom tinga burrito, lettuce, cabbage, red onion, chipolte cashew cream.

• Tempeh “BLT”, lettuce, tomato, whole wheat bread, avocado lime mayo.

• Black bean burger, chao cheese, lettuce, tomato, philly muffin, special sauce.

• Roasted squash hoagie, zucchini, butternut, red onion, spinach, long roll, herb olive oil & vinegar.

Mains

• Stuffed ricotta shells, sautéed spinach, marinara.

• Articoke “crab” cakes, red cabbage slaw, tartar sauce.

• Spaghetti squash, basil pesto, shaved almond, olive & caper chunky tomato sauce.

• Dan Dan Noodles, baked tofu, garlic baby bok choy.

Desserts

• Assorted cookies & strawberries

• Chocolate & banana cake, coconut cream.