Lunch Calendar
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Soup: Chicken Noodle or Shorbat Adas (Middle Eastern Red Lentil)
Vegetarian Option: Falafel and Hummus
Side: Roasted Eggplant and Cauliflower with Roasted Tomato and Flat Leaf Parsley
Side: Steamed Basmati Rice
Salad: Dolmas (Stuffed Grape Leaves)
Soup: Tomato Orzo or Tom Kha (Thai Coconut)
Entree: Char Siu (Chinese BBQ Pork)
Side: Steamed Broccoli and Carrot
Salad: Mandarin Chicken Salad with Crunch Chow Mein Noodles
Soup: Italian Wedding or Minestrone
Entree: Pappardelle alla Bolognese (Gluten Free Pasta Available Upon Request)
Side: Sauteed Escarole and Green Peas
Soup: Tomato Orzo or Vegetable Au Pistou (Leek, Pasta and Bean)
Entree: Chicken Cordon Bleu with Dijon Cream Sauce (Breaded Chicken Cutlet Stuffed with Swiss Cheese and Ham)
Vegetarian Option: Mushroom Bourguignon
Side: Roasted Haricot Vert with Lemon Zest and Chive
Side: Pommes Frites and Truffle Oil
Salad: Salad Nicoise (Greens with Haricot Vert, Potato and Hard Boiled Eggs)
Soup: Pozole Rojo (Pork and Hominy)
Entree: Corn Tortilla Chips with your choice: Cheddar Cheese Sauce, Seasoned Ground Beef, Shredded Chicken or Black Beans
Side: Steamed Corn with Cotija Cheese and Cilantro
Side: Spanish Style Rice
Toppings: Sour Cream, Shredded Lettuce, Pickled Jalapeno, Pico de Gallo and Sliced Scallion
Soup: Chef's Choice Soup of the Day
Entree: Cheese Pizza, Pepperoni, Fresh Mozzarella and Basil, Pink Cream Sauce, Mozzarella and Basil Oil
Gluten-free and vegan pizza available upon request
Side: Roasted Mushrooms with Baby Spinach
Salad: Arugula with Pears, Sun Dried Cranberries and Goat Cheese
Soup: Chicken Noodle or French Onion
Entree: Coconut Chicken Curry
Vegetarian Option: Chana Masala (Savory Chickpeas)
Side: Indian Spiced Spinach
Side: Steamed Basmati Rice
Sandwich: Roasted Vegetables and White Bean Puree with Baby Spinach on a Baguette
Soup: Tomato Orzo or Cream of Mushroom
Entree: Rosemary and Garlic Beef Roast
Vegetarian Option: Quinoa and Kale Burger with Sriracha Cabbage Slaw on a Whole Wheat Bun
Side: Steamed Broccoli and Cauliflower
Side: Oven Baked Yucca Fries with Mojo Mayo
Salad: Caprese Pasta Salad
Soup: Chicken Noodle or Split Pea
Entree: Grilled Chicken Breast with Garlic Balsamic Aioli
Vegetarian Option: Roasted Chickpeas and Cauliflower with Red Quinoa, Raisins and Toasted Coconut
Side: Roasted Carrots with Sun Dried Cranberries
Side: Cheddar Mashed Yukon Gold Potatoes
Sandwich: Greek Salad Wrap
MEATLESS MONDAY
Soup: Tomato Orzo or Corn Chowder
Entree Alternative: Sriracha Baked Tofu, Avocado, Edamame and Matchstick Carrot Brown Rice Bowl
Side: Eggo Waffles
Side: Roasted Butternut Squash and Asparagus Tips
Salad: Tri-Color Pasta Salad
Soup: Chicken Noodle or Curried Lentil
Entree: Chicken, White Bean and Green Chilies, Beef and Kidney Bean or Pumpkin and Bean
Side: Baby Bok Choy and Roasted Eggplant
Side: Baked Tater Tots
Toppings: Sour Cream, Shredded Cheddar, Pickled Jalapeno and Sliced Scallion
Soup: Tomato Orzo or Kielbasa and Bean
Entree: Grilled Chicken Breast with Chimichurri Aioli or Chicken Cordon Bleu
Vegetarian Option: Sweet Potato Steak with Roasted Brussel Sprouts, Pomegranate Seeds and Goat Cheese
Side: Roasted Broccoli
Side: Steamed White Rice
Salad: Roasted Corn and Black Beans
Soup: Chicken Noodle or Vegetable Tortilla
Entree: BBQ Beef Brisket
Vegetarian: Lentil and Quinoa Bowl with Baby Kale and a Fried Egg
Side: Roasted Brussel Sprouts with Sliced Mushrooms
Side: Yukon Gold Potatoes and Gravy
Sandwich: Vietnamese Style Chicken Salad with Daikon and Carrot Slaw on a Baguette
Soup: Chef's Choice Soup of the Day
Entree: PASTA BAR - Rigatoni or Fresh Papparadelle
Choice of Sauces - Toppings: Beef Ragu, Baby Spinach, Ricotta Salata and Sun Dried Tomato or Marinara
(Gluten Free and Egg Free Pasta Option Available Upon Request)
Side: Chef's Choice Vegetable of the Day
Salad: Romaine Caesar Wedge salad with Shaved Parmesan and Croutons