Sonoma State University

Lemon bars

Creamy fusilli

Sauteed garlic green beans

Vegan chicken pepperonata

Louisiana fried chicken with pepper sauce

Omelet with plant-based egg

Congee bar toppings (allergens vairy): bacon, spicy chicken sausage, mushrooms, tofu, peanuts, fried shallots, scallions, chili garlic, sriracha, soy sauce

Congee bar: ginger brown rice soup

Chocolate chip muffin (made without gluten)

Cinnamon rolls

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