By Meredith Brody
How does this menu sound to you: tomato basil soup, market pasta salad, salad du jour, organic spinach salad, Philly cheesesteaks, roasted local veggie melts, organic baked French fries, steamed organic broccoli, organic pears? Or this one: zucchini bread, French dip au jus, roasted veggie melts, steamed broccoli, cinnamon orange slices?
It looks to me like one from a new Bay Area café, attractive to locavores both vegetarian and carnivorous. Good idea!
But it turns out