SOUP:
Roasted Delvin Farms Butternut Squash (v) with meyer lemon olive oil
HOT VEGGIE SIDE (available on meal plan!!!):
Roasted Delvin Farms Spaghetti Squash (v) rosemary, thyme, parsley
PANINI:
Nuevo
avocado, baby spinach, charred red onion-jalapeno relish, goat cheese, chipotle mayo
SALAD:
Persimmon, Feta & Pistachio
spring mix, cranberries, fennel, citrus-date vinaigrette
ENTREE:
Lemongrass Tofu (v)
over coconut-curry stir-fried vegetables, local baby bok choy, jasmine rice, thai basil, cilantro, lime, chili oil (brown rice upon request)
SIDES: Honey-Dijon Potato Salad (vegan except for honey), Sesame-Ginger Carrot Slaw (v)
DESSERTS: Chocolate Chip Cookies (v), Snickerdoodle Cookies (v), Rwandan Chocolate Espresso Cupcakes w/ ginger buttercream (vegan without chocolate-covered espresso bean garnish)
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