October 18-22

MONDAY, OCTOBER 18

under the tuscan sun salad GF  |  14.
protein option: grilled chicken breast  |  vegetarian option: chickpeas vegan
chopped romaine, sliced mushrooms, sliced celery, shaved parmesan on side, hazelnuts on side, lemon vinaigrette

tri-tip sandwich  |  14.
julian roll, spring mix, bbq sliced tri-tip, roasted onions & peppers, chipotle aioli

pacific northwest platter reheatable  |  14.
pork loin with apples & cranberries  |  roasted acorn squash with walnuts vegetarian option
barley risotto-style with truffle oil, parmesan & brown butter, lentils with diced carrots & fennel topped with sauteed sweet onions

TUESDAY, OCTOBER 19

arugula, kale & parmesan salad GF  |  14.
protein option: grilled chicken breast  |  vegetarian option: grilled tofu vegan
fresh arugula, shredded kale, avocado, blackberries, shaved parmesan on side, pine nuts on side, champagne vinaigrette

italian focaccia sandwich  |  14.
focaccia, green leaf lettuce, sliced salami, sliced mortadella, sliced provolone, pepperoncini, roasted red bell pepper

japanese steakhouse platter GF reheatable  |  14.
teriyaki tri-tip  |  stir-fried miso-glazed tofu with bok choy vegan option
short grain rice, spicy edamame


WEDNESDAY, OCTOBER 20

firecracker salad  |  14.
protein option: sautéed prawns  |  vegetarian option: gardein strips
baby spinach, shredded carrots, julienned red bell peppers, orange segments, wontons on side, firecracker dressing

turcado sandwich  |  14.
sliced sourdough, green leaf lettuce, cream cheese, sliced turkey, avocado, sunflower seeds, sliced cucumber, sprouts

hawaiian platter GF reheatable  |  14.
roasted sesame chicken thighs  |  roasted yams with scallions & pineapple glaze vegan option
coconut rice, long beans with ginger-garlic marinade


THURSDAY, OCTOBER 21

hearts of palm salad GF  |  14.
protein option: grilled chimichurri chicken breast | vegetarian option: white beans vegan
shredded romaine, arugula, diced tomato, diced cucumber, sliced hearts of palm, goat cheese on side, classic vinaigrette

ham & swiss on dutch crunch roll  |  14.
dutch crunch roll, green leaf lettuce, sliced country ham, swiss cheese

texas bbq platter GF reheatable  |  14.
bbq chicken  |  squash & black bean quinoa chili vegetarian option
roasted corn with red chile & green onion butter, bbq spiced eggplant & zucchini


 FRIDAY, OCTOBER 22

mango-avocado salad  |  14.
protein option: sautéed prawns GF | vegetarian option: gardein strips vegan
sweet blend lettuce, diced mango, diced avocado, cilantro sprig, passionfruit dressing

buffalo chicken sandwich  |  14.
sesame bun, green leaf lettuce, buffalo-spiced chicken breast, blue cheese spread

mediterranean platter reheatable  |  14.
flank steak  |  falafel patties vegetarian option
orzo with spiced chickpeas, lemon, diced tomatoes & fresh herbs, roasted vegetable assortment