SPOONDLES

BREAKFAST

• Egg with pesto and cherry tomatoes
• Egg, Kale and Ricotta on Toast
• Swedish Pancakes
• Tofu Sausages

LUNCH

• Killer Guacamole
• Tea Sandwiches
• Portobello Sandwich with tomatoes, roasted onions and basil aioli
• Spring Quinoa salad with Tahini dressing

DINNER

• Chicken Cutlets in a White Wine & Butter Sauce
• Chicken Soba Salad
• Chicken with Roasted Fennel 
• Gazpacho
• Kale Pasta
• Grilled Tuscan Panzanella
• Avocado, Cucumber & Dill Salad
• Farmer’s Market Salad
• Strawberry, Arugula & Fennel Salad
• Sarah’s Sexy Salmon
• Simple Shrimp Tacos

SWEETS 

• Coconut Cupcakes
• Apple Popovers
• Fresh Fruit Tarts

 

DRINKS

• Blackberry Fence Hopper
• Cucumber Rickey
• Sun Tea
• W&P Mint Julep