MONDAY, FEBRUARY 13

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

flank steak sandwich with arugula aioli    |    14.
dutch crunch roll, green leaf lettuce, grilled flank steak, pickled red onions, arugula aioli

spanish platter (reheatable)    |    14.
paella with prawns and chorizo sausage   |    quinoa paella (vegan) option
spinach catalana, patatas bravas, romesco sauce on side

TUESDAY, FEBRUARY 14

arugula salad with roasted beets    |    14.
protein option: grilled chicken breast (gf)   |    vegetarian option: beyond meat chicken strips (vegan)
arugula, roasted beets, goat cheese on side, pistachios, lemon-shallot vinaigrette,

smoked beef brisket sandwich (reheatable)    |    14.
baguette, smoked beef brisket, smoked mozzarella cheese, fried onion strings, bbq sauce on side

chinese platter (reheatable)    |    14.
general tso’s chicken | kung pao tofu (vegetarian) option
vegetarian chow mein, dry-fried green beans with chili-garlic sauce

WEDNESDAY, MARCH 15

greek salad    |    14.
protein option: grilled chicken breast (gf)   |    vegetarian option: gardein strips (vegan)
chopped romaine, diced red bell & yellow pepper, diced cucumber, baby tomatoes, julienned red onion,
feta cheese on side, kalamata olives, lemon-oregano vinaigrette

tuscan chicken sandwich    |    14.
ciabatta roll, green leaf lettuce, roasted chicken breast, crispy pancetta, provolone cheese, sun dried tomato aioli

mexican platter (gf) (reheatable)    |    14. 
chicken in mole sauce   |    tacos de canasta with soyrizo & papas (vegan)
mexican black beans, cilantro-lime rice, cotija crumbles, housemade salsa on side

THURSDAY, MARCH 16

quinoa salad with black beans & corn (gf)    |    14.
protein option: grilled chicken breast   |    vegetarian option: (vegan)
sweet blend lettuce, quinoa salad (quinoa, black beans, diced red bell pepper, roasted corn, scallions, s/p, chile-lime dressing),
cherry tomatoes, avocado, chile-lime vinaigrette

spicy roasted shrimp sandwich with chipotle aioli    |    14.
baguette, shredded lettuce, spicy roasted shrimp, sliced avocado, chipotle aioli

baked ziti platter (reheatable)    |    14.
baked ziti bolognese, roasted vegetables, focaccia

vegan pasta primavera platter (reheatable)    |    14.
pasta primavera with broccolini, fava beans, asparagus, peas,
lemon zest & vegan pesto (vegan), roasted vegetables

FRIDAY, MARCH 17

roasted sweet potato salad    |    14.
protein option: roasted pulled chicken breast (gf)   |    vegetarian option: beyond meat chicken strips (vegan)
shredded kale, roasted diced sweet potatoes, dried cherries, shaved parmesan on side, classic vinaigrette

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

st patrick’s day corned beef platter (reheatable)    |    14.
house-roasted corned beef, braised cabbage wedges,
new potatoes with butter & parsley, whole grain mustard on side st patrick’s day

vegan shepherd’s pie platter (vegan) (reheatable)    |    14.
individual vegan shepherd’s pie, braised cabbage wedges,