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Lunch Calendar

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November 2019
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Sun, Oct 27
Mon, Oct 28
MEATLESS MONDAY - Pizza Pizza

Soup: Tomato Rice or Escarole and Bean

Entree: Cheese Pizza, Fresh Mozzarella and Basil, Pink Cream Sauce, Mozzarella and Basil Oil

Gluten-free and vegan pizza available upon request

Side: Roasted Kohlrabi, Baby Spinach and Sun Dried Tomato

Salad: Romaine Caesar Wedge Salad with Croutons and Shaved Parmesan

Tue, Oct 29
Char Siu (Chinese BBQ Pork) / General Tso Soy "Chicken" Nuggets

Soup: Chicken Noodle or Egg Drop

Entree: Char Siu (Chinese BBQ Pork Tenderloin)

Vegetarian Option: General Tso Morning Star Farms "Chicken" Nuggets with Broccoli

Side: Broccoli Florets and Carrot

Side: Vegetable Mai Fun (thin rice noodles)

Salad: Vietnamese Style Chicken Salad with Daikon and Carrot Slaw on a Baguette
Wed, Oct 30
BBQ Braised Shredded Beef / Baked Falafel with Hummus, Israeli Salad and Crumbled Feta in Pita

Soup: Tomato Rice or Potato Leek

Entree: BBQ Braised Shredded Beef

Vegetarian Option: Baked Falafel with Hummus, Israeli Salad and Crumbled Feta in Pita

Side: Green Peas and Roasted Sliced Mushrooms

Side: Baked Sweet Potato Tots

Sandwich: Turkey, Swiss and Coleslaw on a Baguette with Russian Dressing

Thu, Oct 31
Fish or Beef Tacos / Chipotle Black Bean, Hominy and Quinoa Tacos

Soup: Chicken Noodle or Chipotle Pumpkin

Entree: Fish Tacos or Taco de Matamoros (Mexican Style Beef)

Vegetarian Option: Chipotle Black Bean, Hominy and Quinoa Tacos

Side: Roasted Corn with Diced Poblano and Red Peppers

Side: Spanish Style Rice

Salad: Make your own Taco Salad

Fri, Nov 1
Breaded Chicken Cutlet with Melted Mozzarella or Grilled Chicken Cutlet / BBQ Tempeh Sticks with Roasted Corn, Red Cabbage Chive Vinegar Slaw and Mashed Avocado

Soup: Chef's Choice Soup of the Day

Entree: Breaded Chicken Cutlet with Melted Mozzarella or Grilled Chicken Cutlet

Vegetarian Option: BBQ Tempeh Sticks with Roasted Corn, Red Cabbage Chive Vinegar Slaw and Mashed Avocado

Side: Steamed Green Beans and Caramelized Balsamic Red Onions

Side: Disco Fries (baked french fries with brown gravy and melted mozzarella)

Salad: Classic Coleslaw / Assorted Varieties of Pickles

Sat, Nov 2
Sun, Nov 3
Mon, Nov 4
Breakfast for Lunch / Chickpeas, Kale and Spaghetti Squash with Tahini Drizzle


MEATLESS MONDAY

Soup: Tomato Rice or Butternut Squash and Apple Puree

Entree: Scrambled Cage Free Eggs - Hollandaise Sauce - Hash Browns

Entree Alternative: Chickpeas, Kale and Spaghetti Squash with Tahini Drizzle

Side: Toasted English Muffins

Side: Roasted Cauliflower, Pencil Asparagus and Red Pepper

Sandwich: Fresh Mozzarella, Basil Oil Marinated Plum Tomatoes on a Baguette with a Balsamic Reduction Drizzle

Tue, Nov 5
Antibiotic Free Lemon Pepper Roasted Chicken / Cauliflower Fried Rice with Scrambled Eggs and Baked Teriyaki Tofu

Soup: Chicken Noodle Soup or Vegetable Tortilla Soup

Entree: Antibiotic Free Lemon Pepper Roasted Chicken

Vegetarian Option: Cauliflower Fried Rice with Scrambled Eggs and Baked Teriyaki Tofu

Side: Sauteed Kale, Roasted Corn and Oven Dried Cherry Tomatoes

Side: Smashed Red Skin Potatoes with Chive

Salad: Tuscan Kale Salad with Gorgonzola Croutons

Wed, Nov 6
Angus Beef Cheddar Cheese Burgers / BEYOND BURGER Big Pac

Soup: Tomato Rice or No Nitrate Ham Mac & Cheese Soup

Entree: Cheddar Cheese Burgers on a Whole Wheat Bun (Gluten-Free Buns Available)

Vegetarian Option: The Big Pac - BEYOND BURGER Patty, Special Sauce, Lettuce, Cheese, Pickles, Onions on a Whole Wheat Bun

Side: Carrot and Celery Sticks


Side: Baked Onion Rings

Salad: Country Hills Farm - New Blue Potato Salad with Warm Bacon Vinaigrette
Thu, Nov 7
Pernil (Seasoned Pork Shoulder) / Mexican Style Stuffed Sweet Potato

Soup: Chicken Noodle or Black Bean

Entree: Pernil (Seasoned Pork Shoulder)

Vegetarian Option: Mexican Style Stuffed Sweet Potato

Side: Roasted Carrots and Roasted Red Onion with Cilantro

Side: Arroz con Gandules (Rice and Pigeon Peas)

Sandwich: Roast Beef and Pepper Jack Cheese with French Dressing and Shredded Iceberg Lettuce on a Baguette

Fri, Nov 8
Chicken or Tofu with Coconut or Thai Red Curry

Soup: Chef's Choice Soup of the Day

Entree: Shredded Steamed Chicken or Roasted Tofu with choice of Coconut Curry or Red Thai Vegetable Curry

Side: Roasted Chinese Long Beans with Cracked Black Pepper

Side: Rice Stick Noodles or Steamed Jasmine Rice

Salad: Chef's Choice Special of the Day

Sat, Nov 9
Sun, Nov 10
Mon, Nov 11
MEATLESS MONDAY - Pasta Bar

MEATLESS MONDAY

Soup: Tomato Rice or Miso with Nori and Tofu

Entree: Rigatoni Pasta with Tomato Cream or Marinara Sauce

Vegetarian Option: Rigatoni with Fried Tofu and Fresh Garbanzo Beans in Garlic Oil (Gluten Free and Lactose Free Options Available)

Side: Roasted Eggplant with Green Peas and Basil

Salad: Arugula, Persimmon and Goat Cheese with Pomegranate Vinaigrette

Tue, Nov 12
All Beef No-Nitrate Hot Dog Bar / Cauliflower Wedge with Harissa White Bean Puree


Soup: Chicken Noodle or Carrot Ginger

Entree: All Beef No Nitrate Hot Dogs (Beef Chili Sauce, Coney Island Onions and Sauerkraut) (Gluten-Free Buns Available)

Vegetarian Option: Cauliflower Wedge with Harissa White Bean Puree

Side: Baby Spinach with Roasted Butternut Squash and Pomegranate Seeds

Side: Baked French Fries with Truffle Oil and Parmesan Cheese

Salad: Elbow Macaroni Salad with Cheddar and Peas


Wed, Nov 13
Grilled Chicken Cutlet / Tostones with Lime and Chive Cabbage Slaw, Roasted Corn and Crumbled Queso Fresco

Soup: Tomato Rice or Cream of Mushroom

Entree: Grilled Chicken Breast with Caribbean Jerk Aioli

Vegetarian Option: Tostones with Lime and Chive Cabbage Slaw, Roasted Corn and Crumbled Queso Fresco

Side: Callaloo (collard greens and spinach) with a side of Hot Pepper Vinegar

Side: Coconut Rice with Peas

Salad: Wheat Berries, Baby Kale, Asian Pear and Sun Dried Cranberries

Thu, Nov 14
Bar-B-Q Beef Brisket / Roasted Chickpeas and Broccoli with Red Quinoa, Golden Raisins and Toasted Coconut

Soup: Chicken Noodle or Lentil Florentine

Entree: Bar-B-Q Beef Brisket

Vegetarian: Roasted Chickpeas and Broccoli with Red Quinoa, Golden Raisins and Toasted Coconut

Side: Roasted Brussel Sprouts with Sliced Mushrooms

Side: Baked Regular or Sweet Potatoes with Sour Cream and Chives

Sandwich: No-Nitrate Smoked Turkey with Brie, Granny Smith Apple and Baby Spinach on a Baguette

Fri, Nov 15
Nacho Bar with Beef, Chicken or Black Beans

Soup: Chef's Choice Soup of the Day

Entree: Corn Tortilla Chips with your choice: Cheddar Cheese Sauce, Seasoned Ground Beef, Shredded Chicken or Black Beans

Side: Roasted Corn with Cotija Cheese and Cilantro

Side: Spanish Style Rice

Toppings: Mexican Crema, Shredded Lettuce, Pickled Jalapeno, Salsa Mexicana and Sliced Scallion

Sat, Nov 16
Sun, Nov 17
Mon, Nov 18
MEATLESS MONDAY - Falafel Bar - Spinach and Feta with Puff Pastry

Soup: Tomato Rice or Red Lentil

Entree: Falafel with Hummus, Feta, and Pita

Gluten Free Wraps Available Upon Request

Side: Roasted Eggplant and Cauliflower with Flat Leaf Parsley

Side: Steamed Basmati Rice

Salads: Baba Ghanoush / Tabouli Salad/ Mediterranean Style Bean Salad

Tue, Nov 19
Philly Style Beef or Chicken Cheesesteak / Black Bean Burger on a Whole Wheat Bun with Chipotle Aioli


Soup: Chicken Noodle or Red Split Pea

Entree: Philly Style Beef or Chicken Cheesesteak on a Club Roll

Vegetarian Option: Black Bean Burger on a Whole Wheat Bun with Chipotle Aioli

Gluten Free Buns Available Upon Request

Side: Roasted Sliced Mushrooms and Onions

Side: Baked Yucca Fries with Buffalo Aioli

Salad: Cheese Tortellini Pasta Salad


Wed, Nov 20
Garlic and Herb Roasted Bone In Chicken Breast with Gravy / Quinoa, Sweet Potato and Black Bean Stuffed Portobello Mushroom with Green Goddess Aioli

Soup: Chicken Noodle or Corn and Potato Chowder

Entree: Garlic and Herb Roasted Bone In Chicken Breast with Gravy

Vegetarian Option: Quinoa, Sweet Potato and Black Bean Stuffed Portobello Mushroom with Green Goddess Aioli

Side: Classic Green Bean Casserole

Side: Cornbread, Sun Dried Cranberries and Andoullie Sausage Stuffing

Salad: Fresh Beets, Arugula, Thinly Sliced Red Onion and Blue Cheese

Thu, Nov 21
Porchetta Pork Tenderloin / Farro, Fresh Garbanzo Beans, Baby Lacinato Kale Filled Peppers with Crumbled Gorgonzola Cheese

Soup: Chicken Noodle or Minestrone

Entree: Porchetta Pork Tenderloin

Vegetarian: Farro, Fresh Garbanzo Beans, Baby Lacinato Kale Filled Peppers with Crumbled Gorgonzola Cheese

Side: Broccoli Rabe with Cannellini Beans and Lemon

Side: Creamy Parmesan Polenta

Sandwich: Basil Chicken Salad on a Baguette

Fri, Nov 22
Pizza Pizza

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: Chef's Choice Vegetable of the Day

Salad: Romaine and Kale Caesar Salad

Sat, Nov 23
Sun, Nov 24
Mon, Nov 25
Tue, Nov 26
Wed, Nov 27
Thu, Nov 28
Fri, Nov 29
Sat, Nov 30