BREAKFAST - January 2019

Monday
Breakfast burritos and stuffed hash browns

Tuesday
Buttermilk biscuits and gravy, with vegetarian mushroom gravy available.

Wednesday
Shakshuka - eggs poached in tangy tomato sauce.

Thursday
Lumberjack scramble - seasonal scrambles and bacon scrambles available every week.

Friday
Specialty breakfast pizza.

Saturday
Breakfast Burritos with mexican rice, black beans, and huevos rancheros.

Sunday Brunch
(served until 2 p.m.)
Eggs benedict, biscuits and gravy, baked french toast and more.

Breakfast Sides (Rotating availability every day)
Veggie frittata, quiche, scrambled eggs, tofu scramble, baked french toast, home fries, and beeler’s sausage links

 


LUNCH AND DINNER - January 2019

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Sandwiches any way you like, $7.99 all day, every day.

(Lettuce wraps and Gluten-free bread available by request)

Monday

Lunch:
Local veggie enchiladas with rice and beans.
Dinner:
Cauliflower puttanesca with winter vegetable tian and roasted brussels sprouts.

Tuesday

Lunch:
Hot barbecue sandwiches with cole slaw and baked beans.
Dinner:
Co-op roast chicken with cauliflower gratin and savory bread pudding.

Wednesday

Lunch:
Curried green garbanzos with coriander rice and Co-op naan bread.
Dinner:
Chicken Tikka Masala (Vegetarian Paneer Masala also available) with tandoori chickpeas, rice, and Co-op naan bread.

Thursday

All day Thursday, your Co-op kitchen presents build-your-own tacos, with vegetarian options included. Taco bar includes house-made tortillas, rice and beans, and chipotle slaw.

Friday

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Grab-and-go salads

Can’t stay for lunch? Pick up a fully-prepared pre-packaged salad from our grab-and-go case!

All day Friday, enjoy fresh, house-made pizzas. We prepare the dough ourselves in the bakery and hand it off to the pizza geniuses in our kitchen crew. We have all the standards, like pepperoni and cheese, and new specialty pizzas every week. Gluten-Free and vegan varieties are available too!

Saturday

Lunch
Co-op sausages and braised sauerkraut with roasted potatoes and house-made mustard.
Dinner
Local veggie gnocchi with winter squash and vegan Alfredo.

Sunday

Brunch:
Biscuits and gravy, with a rotating selection of specialty brunch items.

Dinner:
Glazed ham and scalloped potatoes with winter vegetables and mushroom gravy.