Lunch 2.1.13

SOUP
Chinese Hot + Sour mushrooms, tofu, cabbage, scallions (v)
Chickpea, Tomato, Saffron white wine, thyme (v)

SIDES
Creamy Potato Salad celery, green peppers, red peppers, scallions, sour cream, mayo (cold) 
Grandma’s Sweet Peas Vegenaise, red bell pepper, red onion (cold) (v)
Lemon-Caper-Dill Gemelli red peppers, garlic, mayo, olive oil (cold)
Island-Spiced Roasted Potatoes Jamaican curry, lime, olive oil (hot) (v)

SALAD
Mango, Lime Cashew + Quinoa
baby spinach,red bell pepper, cabbage, sesame-ginger vinaigrette (v)

PASTRIES
Toasted Coconut-Jasmine Cupcake w/ Honey Buttercream (v)h
Chamomile Cupcake w/ Honey Buttercream (v)h
Low Fat Trail Mix Cookie (v)
Chocolate Chip Cookie (v)
Snickerdoodles (v)