grilled salmon kale caesar: topped with a 6-minute egg and asiago-parmesan crackers.
quinoa and arugula: tossed in lemon vinaigrette, topped with 6-minute egg, diced tomatoes, red peppers, sliced avocado and feta cheese.
super seed avocado: mixed greens topped with clementines and avocado tossed in chia, flax and sunflower seeds, tahini miso dressing.
the baker’s chopped: romaine, avocado, diced tomato, garbanzo beans, cucumber, corn, carrot, red peppers, blue cheese, sunflower seeds, 6-minute egg, goddess dressing.
vietnamese: chicken, shredded red and green cabbage, carrots, red peppers, red onion, pea pods, glass noodles, thai basil, mint, crushed peanuts, miso-cilantro dressing.
southwest: shredded romaine, black beans, tomato, corn, red bell pepper, shredded white cheddar, tortilla strips, chipotle buttermilk dressing.
hummus plate: fresh hummus,kale salad, toasted naan bread & seeded crackers.
kale & toasted barley: medjool dates, pecorino, candied pecans, lemon vinaigrette.
Salad Dressing Gluten Guide
SERVED WITH CHIPS OR FRUIT
Soup & Chili
seasonally inspired, changing daily.
add a grilled cheese for an additional charge.
baked mac & cheese: served with a simple side salad. add bacon or pot roast for an additional charge.
chili mac: served with salad.