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The harvest menu is here: squash, apples and wild rice through November.

leafline: seasonal salads and warm bowls, made from scratch every morning

A harvest bowl of roasted squash, brussels sprouts, apple and wild rice

Harvest Crunch Bowl

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Menu highlights

A caesar salad with shaved parmesan and a lemon wedge

Garden Caesar

Chopped romaine and kale, roasted chicken, sourdough crumbs, shaved parmesan, lemon, anchovy-free caesar

Contains milk, eggs, wheat

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A cobb salad with egg, tomatoes, avocado and chicken in rows

Market Cobb

Spring mix, roasted chicken, jammy egg, cherry tomatoes, avocado, crispy shallots, blue cheese, herb ranch

Contains milk, eggs

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A crunchy cabbage salad topped with peanuts and cilantroOnline only

Spicy Peanut Crunch

Shredded cabbage, kale, crispy tofu, carrots, cucumber, cilantro, crushed peanuts, spicy peanut dressing

Contains peanuts, soy

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Beets and orange slices over arugula with crumbled cheese

Citrus Beet Salad

Roasted beets, orange segments, arugula, goat cheese, toasted walnuts, white balsamic

Contains milk, tree nuts

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leafline for work

Lunch that keeps the office going

  • Catering

    Boxed bowls and build-your-own bars for meetings, launches and everything in between.

  • Office delivery

    One group order, delivered to your office at the same time every day.

  • Team credits

    Give remote teams a monthly lunch budget they can spend at any leafline.

In the kitchen

How we build a dressing

Our chefs walk through the lemon-tahini that tops half the menu, one step at a time.

Lemons, garlic and fresh herbs on a wooden cutting board

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