Jan 17-21

MONDAY, JANUARY 17

cobb salad (GF)  |  14.
protein option: grilled chicken breast | vegetarian option: gardein strips (vegan)
chopped romaine, crispy bacon on side, diced cucumbers, baby tomatoes, avocado,
scallions, blue cheese crumbles, classic vinaigrette

tuna salad sandwich  |  14.
whole wheat roll, green leaf lettuce, tuna salad (tuna, mayo, celery, relish, dijon, s/p), microgreens

sicilian platter (reheatable)  |  14.
grilled steak with salmoriglio sauce | pasta e ceci stew (vegetarian) option
saffron risotto, tri-color cauliflower with fried capers

TUESDAY, JANUARY 18

chinese wonton salad  |  14.
protein option: grilled chicken breast | vegetarian option: gardein strips (vegan)
shredded cabbage, shredded napa cabbage, shredded carrots, scallions & cilantro,
peanuts on the side, wontons on side, hot mustard dressing

turkey, bacon & havarti sandwich  |  14.
country white bread, green leaf lettuce, crispy bacon, sliced turkey, sliced havarti, lemon aioli

hawaiian platter (GF) (reheatable)  |  14.
salmon with pineapple salsa | roasted yams with mirin & edamame (vegan) option
coconut rice, blanched green beans with ginger-garlic marinade


WEDNESDAY, JANUARY 19

mango-avocado salad (GF)  |  14.
protein option: grilled prawns | vegetarian option: teriyaki tofu (vegan)
sweet blend lettuce, diced mango, diced avocado, cilantro sprig, passionfruit dressing

grilled chicken breast, smoked mozzarella & peppadew sandwich  |  14.
ciabatta roll, fresh spinach, grilled chicken breast, sliced smoked mozzarella, sliced peppadew peppers, basil aioli

oaxacan platter (GF) (reheatable)  |  14.
beef chile colorado | sweet potatoes with red brick mole sauce (vegan) option
cilantro rice with black beans, chile-spiced roasted vegetable assortment, sour cream on side


THURSDAY, JANUARY 20

salad bar salad  |  14.
protein option: roasted chicken breast | vegetarian option: chickpeas
spinach, sliced mushrooms, baby tomatoes, shredded carrots, peas, croutons, sunflower seeds,
blue cheese crumbles on side, ranch dressing

pastrami, pickles & pepperjack sandwich  |  14.
marble rye, green leaf lettuce, sliced pastrami, pepperjack cheese, sliced pickles, whole grain mustard

vietnamese platter (GF) (reheatable)  |  14.
lemongrass chicken thigh | shaking tofu over spinach (vegan) option
jasmine rice, vietnamese-style mixed vegetables, lime wedge


 FRIDAY, JANUARY 21

couscous grape & almond salad  |  14.
protein option: grilled chicken breast | vegetarian option: roasted chickpeas (vegan)
sweet blend lettuce, couscous salad (couscous, scallions, citrus dressing, s/p), sliced red grapes, almonds on side, citrus dressing,

roast beef & cheddar sandwich  |  14.
dutch crunch baguette, green leaf lettuce, sliced roast beef, sharp cheddar cheese, sun dried tomato aioli

braised short ribs platter (GF) (reheatable)  |  14.
braised short ribs, roasted root vegetables, roasted eggplant, zucchini & yellow & red bell peppers with olive oil & fresh herbs

pappardelle with mushrooms platter (vegan) (reheatable)  |  14.
pappardelle with mushrooms, roasted eggplant, zucchini & yellow & red bell peppers with
olive oil & fresh herbs, parmesan on side