Kale with mixed greens, quinoa, cilantro, scallions, avocado, tomato, cucumber, chic peas, cranberries and sunflower seeds. Served with balsamic vinaigrette.

Plum tomatoes, cucumbers and red onions on fresh greens.

Vegetarian. Crisp romaine, Parmesan, tomato basil bruschetta garnish, with croutons. Served with traditional Caesar dressing.

Vegan. Rice noodles, crunchy kale and mixed greens, cabbage, shaved brussels sprouts, shredded carrots, scallions, honey roasted peanuts with crispy wontons. Served with a sesame ginger vinaigrette.

Vegetarian, gluten-free. Fresh romaine and mixed greens, pico de gallo and pepper jack cheese, roasted sweet potato rounds. Drizzled chipotle aioli. Served with spicy ranch dressing.

Vegetarian, gluten-free. Crisp chopped romaine and spring mixed with sugared pecans and toasted almonds, feta cheese, red onion, and fresh strawberries. Served with raspberry vinaigrette.

Crisp bacon, red onion, apple slices, aged sharp cheddar and sweet maple ham, mounded high on a warm cheese roll. Spread with honey mustard. Served toasty warm.

Smoked turkey, avocado slices, plum tomatoes, peppered bacon, artisanal greens, topped with basil mayonnaise and a pickle spear. Whole grain bread or wrap.

Sliced turkey breast, roasted plum tomatoes, basil brochette, spring mix salad, shaved Parmesan, creamy spinach, and artichoke spread on a three cheese baguette. Served toasty warm.

Marinated squash, zucchini, peppers and red onions and fresh basil, layered with roasted red pepper hummus and feta cheese on crispy grilled naan.

Our bistro chicken salad with lettuce and tomato. Served on a croissant or whole grain bread.

Artisanal breakfast bread.

Artisanal breakfast bread.

With veggies.

With veggies and Asiago bread.