DELI F.A.Q.'S

DO YOU HAVE GLUTEN-FREE ITEMS IN YOUR DELI?

Our Deli is not a gluten-free certified kitchen, however our Deli chefs take extra precautions when preparing gluten-free items. These items are labeled in the deli case and hotbar.

HOW MUCH SALT IS IN THAT?

We are working on obtaining a nutritional data software program. Until then, we cannot accurately tell you the exact amount of salt in each serving. However, we are mindful of the amount of salt we add to recipes. We can tell you how much we added into the entire dish. If you are curious, just ask someone in the Deli.

CAN I BRING IN MY OWN TUPPERWARE?

Due to heath codes we are required to fill containers that we sanitize.  However, we do offer reusable deli containers for purchase

Deli
Breakfast, Lunch & Dinner (Snacks Too!)
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Our Deli is committed to providing unique freshly prepared foods daily to be sold from the deli case, the hotbar and the grab-n-go. Our chefs are always working to create seasonal soups, salads, appetizers and entrees that contain high quality and often organic or local ingredients. We want you to have options for quick, easy and nutritious meals. Want to know what goes into our deli dishes? Every ingredient we use is printed right on the label and common allergens are clearly labeled.


Stop in for breakfast, lunch or dinner and enjoy our deli seating area. You can even bring your computer and surf the Internet while you eat.  Each morning at 8am our deli offers breakfast burritos or breakfast sandwiches and hot cereal. Our lunch and dinner hotbar features comfort food and global entrees and always a vegetarian or vegan dish. The salad bar is full of great healthy toppings and innovative dressings to make your salad one-of-a-kind. And, meals aren't complete without soup! Each day there are three soups to choose from. These vary during the seasons, with warmer fuller soups in the winter to lighter soups in the summer. The deli also makes homemade croûtons to top it off!


 


LOCAL SPOTLIGHT

Prairie Moon Winery

Ames, IA
Miles to the Co-op: 5.7

In 2000 Steven Nissen planted the first vines of what now has become an eighteen acre vineyard.

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