SOUP:
Creamy Potato & Peas (when that runs out, we'll switch to...)
Cajun Black-Eyed Pea (v) garnished w/ green onion
PANINI:
Bruschetta- tomatoes marinated with basil, garlic & extra virgin olive oil, mozzarella & feta
SALAD:
Orange, Sage Goat Cheese & Fennel- spring mix, toasted pine nuts, orange-balsamic vinaigrette
ENTREE:
Grilled Pineapple Teriyaki Tofu (v) coconut-ginger jasmine rice, stir-fried vegetables, toasted sesame seeds, green onions, chili oil
SIDES:
Cumin-Lime Sweet Potato Salad (v) (cold)
Salvadoran Red Bean & Quinoa Salad (v) (cold)
Roasted Delvin Farms Butternut Squash with Chipotle (v) (hot)
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