Entree: Seitan Adobo with red chile sauce and local corn and cilantro over quinoa
Veggie of the day: Local green beans with fennel, tossed in a zesty orange dressing
Soup of the day: Spicy Mexican squash soup
Side of the day: Chickpea, quinoa, and cucumber salad
Vegan treats: Raw and gluten-free tiramisu, raw and gluten-free strawberry shortcake, cherry-blueberry lattice tart, and gluten-free chocolate heaven cake