salads

gluten-free unless noted**  |  vegan options available for all

menu jan 25
carmelized cabbage, sweet potato & carrots : lime  tahini sauce

curly kale & collards : skillet bread crouton*, salt roasted rutabega, chickpeas, toasted walnuts, fresh mozzerella pesto vinaigrette

quinoa kale tabouli : kale, dill, mint, cucumber, lemon, olives whipped feta

broccolini & bok choy : rainbow carrots, salty peanuts, fried shallots, basil, radish sesame miso vinaigrette

kale quinoa salad : toasted almonds, parm lemon vinaigrette

serving size = 1 generous serving : one main course OR two snacks