Made daily.

Organic field greens, cucumbers, Yarnick’s tomatoes, and onions with housemade roasted fennel vinaigrette.

Organic red leaf lettuce, gala apples, bosc pears, red grapes, golden raisins, spiced pecans and herb-marinated chicken topped with avocado vinaigrette.

Blend of organic red leaf, spinach and arugula greens, French lentils, carrots, shredded beets, local radish, organic cucumber, pomegranate seeds, roasted pumpkin seeds and lemon-ginger vinaigrette.

Organic wild arugula, balsamic-roasted portobello mushrooms, quinoa, chives, cannellini beans, grilled yellow squash, edamame, roasted sustainably harvested shrimp, and herb vinaigrette.

Organic white sweet potato hummus, pea hummus and roasted eggplant harissa dip with grilled honey-wheat pita and vegetable crudite.

Falafel patties, pickled vegetables, sauteed organic spinach, chickpeas and housemade paneer served with cucumber raita and warm naan bread.

Slow-roasted pulled Carolina BBQ duroc pork, pink slaw, and crispy leeks served on a slider bun.

Grilled tempeh, vegan thousand island dressing, sauerkraut, and gruyère cheese on marble rye bread.

Roasted root vegetables, green peas, edamame, lentil gravy and whipped organic white sweet potatoes served with a small house salad.

House-roasted turkey breast, cranberry-orange chutney, roasted bi-color corn and housemade stuffing on a whole wheat wrap.

Ground chicken, fresh pico de gallo, cheddar cheese and shredded romaine on a whole wheat wrap.

Organic peanut butter and organic fresh berries on honey-wheat grain bread.

Whole wheat pasta and steamed broccoli florets with local yogurt cheese sauce.