Regular hours are weekdays from 11 a.m. to 2 p.m.
WEEKLY SALADS
Fresh, vegan and gluten-free.
Moroccan Carrot-Beet Salad Lemon juice, warming spices, fresh greens & herbs compliment earthy beets, onion and carrots.
BREAD OF THE WEEK
House-made, vegan and gluten free.
DCF Cornbread Scratch bread made with locally grown cornmeal.
DAILY SOUPS
Freshly prepared, vegan and gluten free, highlighting seasonal College Farm vegetables. Nut-free (NF) as noted.
MONDAY Tomato Deeply satisfying comfort food made with fresh ripe tomatoes. Contains coconut milk.
TUESDAY Butternut Squash Moroccan Chili NF A savory chili to warm up with butternut squash, Moroccan spices and chickpeas.
WEDNESDAY Vegetable Minestrone NF Onions, mushrooms and garlic paired with potatoes, kale and white beans.
THURSDAY Golden Root Vegetable NF Carrots, root vegetables and turmeric create a delicious creamy colorful soup.
FRIDAY Red Lentil Carrot NF Hearty and warming lentil stew packed with crave-able carrots and flavor.