6th Grade Mother-Son Luncheon

formed by hand from black and kidney beans, green lentils, red quinoa, chipotle, red bell and serrano peppers, gluten free oats, garlic, lemon, pink salt, herbs and spices, topped with cashew ranch

cashew basil aioli, spinach, seasonal microgreens, sunflower sprouts, tomato, and mozzarella on toasted, freshly baked bread

tempeh marinated in buffalo sauce, lemon garlic hummus, microgreens, zucchini noodles, tomato, shredded carrots, spinach, pickles and sriracha aioli on toasted, freshly baked bread

farm raised chicken, sharp cheddar, arugula, pico de gallo, cashew ranch, Charlie’s Select Rendezvous barbecue sauce on toasted, freshly baked bread

farm raised chicken, sliced mozzarella, fried fresh farm egg, local spring mix, tomato, cashew ranch, served on a toasted English muffin

chopped kale massaged in vegan Caesar dressing, topped with pine nuts, fresh baked in-house croutons, hemp seeds, parmesan

local microgreens, kale, quinoa, cherry tomatoes, goat cheese, roasted sunflower kernels and hemp seeds, tossed in truffle-honey vinaigrette

arugula, quinoa, sweet corn, cherry tomatoes, roasted pepitas, raisins, balsamic, pink salt, parmesan with cashew basil aioli, finely chopped