July 26-30

MONDAY, JULY 26

arugula salad with chioggia beets  |  14.
protein option: grilled prawns GF  |  vegetarian option: gardein strips vegan
arugula, roasted chioggia beets, goat cheese on side, pistachios on side, lemon-shallot vinaigrette

turkey & swiss with mojito mayo  |  14.
julian roll, green leaf lettuce, sliced turkey, swiss cheese, mojito mayo

farmer’s market platter GF reheatable  |  14.
smoked chicken thighs with mango salsa  |  poblano & white bean bake option
roasted new potatoes with herbs, roasted vegetable assortment

TUESDAY, JULY 27

asian slaw salad GF  |  14.
protein option: grilled chicken breast  |  vegetarian option: vegan
shredded red cabbage, shredded napa cabbage, red quinoa, shredded carrots, sliced snap peas,
julienned red bell pepper, scallions, asian dressing

blta sandwich  |  14.
buttermilk bread, green leaf lettuce, crispy bacon, avocado, sliced tomatoes, mayo on side

steakhouse platter GF reheatable  |  14.
tri-tip with red wine sauce  |  grilled portobello mushrooms with balsamic roasted onions vegetarian option
potatoes gratin, sautéed spinach with garlic


WEDNESDAY, JULY 28

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

ham & gruyére on croissant  |  14.
croissant, green leaf lettuce, country ham, sliced gruyére cheese, spicy mustard on side

vietnamese platter GF reheatable  |  14.
lemongrass chicken  |  shaking tofu vegan option
jasmine rice, vietnamese-style mixed vegetables


THURSDAY, JULY 29

california roll salad GF  |  14.
protein option: grilled salmon | vegetarian option: teriyaki tofu vegan
sweet blend lettuce, sticky rice, shredded carrots, sliced cucumber, pickled ginger, avocado,
sesame seeds, cilantro, wasabi-soy dressing,

grilled chicken & fresh mozzarella sandwich with pesto mayo  |  14.
ciabatta bread, green leaf lettuce, grilled chicken breast, sliced fresh mozzarella, basil leaves,
sun dried tomatoes, pesto mayo

southwestern platter reheatable  |  14.
red chile & pork stew GF  |  chile rellenos vegetarian option
cilantro rice, roasted zucchini, yellow corn & squash


 FRIDAY, JULY 30

baja cobb salad GF  |  14.
protein option: grilled chicken breast  |  vegetarian option: chile-spiced tofu vegan
shredded romaine, cheddar cheese on side, julienned red & yellow bell peppers,
diced roma tomatoes, guacamole, chipotle vinaigrette

tuna salad sandwich  |  14.
multi-grain bread, green leaf lettuce, tuna salad (tuna, celery, mayo, dijon, onion, s/p)

farfalle pasta platter vegetarian reheatable  |  14.
farfalle pasta with gorgonzola cream sauce, brussels sprouts with, cranberries & pecans