APRIL 12-16

MONDAY, APRIL 12

cape cod salad  |  14.
protein option: grilled chicken breast GF  |  vegetarian option: gardein strips  vegan
sweet blend lettuce, diced green apples, dried cranberries, blue cheese crumbles on side, white balsamic vinaigrette

turcado sandwich  |  14.
3-seed sliced bread, green leaf lettuce, cream cheese, sliced turkey, avocado, sunflower seeds, sliced cucumber, sprouts

vegetarian avocado sandwich  |  14.
3-seed sliced bread, green leaf lettuce, cream cheese, avocado, sunflower seeds, sliced cucumber, sprouts

bbq baby back rib platter reheatable  |  14.
bbq baby back ribs, mac & cheese, peanut slaw on side, bbq sauce on side

TUESDAY, APRIL 13

spicy asian noodle salad  |  14.
protein option: grilled prawns  |  vegetarian protein option: glazed tofu  vegan
shredded cabbage, shredded romaine spicy asian noodles (angel hair pasta, balsamic vinegar, tamari, ginger, brown sugar, garlic, chile flakes, scallions, sesame oil), sliced cucumbers baby corn, shredded carrots, julienned red bell pepper, cilantro sprig, sesame seeds, asian dressing

chicken basil salad sandwich  |  14.
baguette, shredded romaine, chicken basil salad (chicken, celery, basil, mayo, parmesan, diced red bell pepper), parmesan, diced red bell pepper, pine nuts

burrito bowl GF reheatable  |  14.
protein option: beef barbacoa  |  vegetarian option: chipotle-spiced tofu
cilantro rice, spiced black beans, roasted red & yellow bell peppers, roasted red onion,
shredded cheddar cheese, pico de gallo on side, avocado crema on side


WEDNESDAY, APRIL 14

cobb salad  |  14.
protein option: roasted chicken breast GF  |  vegetarian option: gardein strips
chopped romaine, crispy bacon on side, diced hard boiled egg, cherry tomatoes,
blue cheese on side, avocado, classic vinaigrette

country ham & brie on croissant  |  14.
croissant, green leaf lettuce, country ham, sliced brie, shaved red onion, honey mustard on side teriyaki

salmon platter GF reheatable  |  14.
jasmine rice, teriyaki-glazed salmon filet, vegetable saute of asparagus, snow peas, english peas, shiitake mushrooms

teriyaki tofu platter GF  vegan  reheatable  |  14.
jasmine rice, teriyaki-glazed tofu, vegetable saute of asparagus, snow peas, english peas, shiitake mushrooms


THURSDAY, APRIL 15

mexican confetti salad  |  14.
vegan protein option: grilled chicken GF  |  vegetarian option
shredded romaine, shredded red cabbage, diced jicama, sliced radish, black beans,
roasted corn, pico de gallo, cheddar cheese on side, tortilla strips on side, avocado dressing

egg salad & crispy bacon sandwich  |  14.
sliced country white bread, green leaf lettuce, egg salad (hard boiled eggs, mayo, celery, dijon, chives, s/p),
crispy bacon

angus beef burger platter reheatable  |  14.
sesame hamburger bun, angus beef burger patty, green leaf lettuce, sliced cheddar cheese, sliced tomato,
sliced red onion, pickle chips, potato chips on side, mustard, mayo & ketchup on side

impossible burger platter reheatable  |  14.
sesame hamburger bun, impossible burger patty, sliced cheddar cheese, green leaf lettuce, sliced tomato,
sliced red onion, pickle chips, potato chips on side, mustard, mayo & ketchup on side


 FRIDAY, APRIL 16

caesar salad with gorgonzola & walnuts  |  14.
protein option: grilled chicken  |  vegetarian option: gardein strips
chopped romaine, gorgonzola on the side, croutons, walnuts on side, caesar dressing

chicken parmesan sandwich reheatable  |  14.
baguette, crispy chicken filet, sliced provolone, marinara sauce on side, celery & sliced mushroom side salad

gado gado bowl GF  |  14.
protein option: lemongrass flank steak  |  vegetarian option
shredded cabbage, bean sprouts, shredded carrots, diced cucumber, cherry tomatoes,
boiled new potatoes, diced mango, fried shallots, cilantro sprig, peanut satay dressing