1 X 10 inch Tortilla per person
Marinated Chicken Strips sauteed with bell peppers and onions (GF, DF)
Shredded Cheddar Cheese, Sour Cream, Guacamole, Salsa, Shredded Lettuce, Hot Sauce
Mexican Rice (V, Ve, GF, DF)
Refried Beans (V, Ve, GF, DF)
Haystack Salad: Iceberg Lettuce, Marinated Black Beans, Corn, Chopped Tomato, Corn Chips, Jalapeno-Lime Vinaigrette (V, Ve, GF, DF)
Vegetarian / Vegan option: Sub Chicken for Marinated Jackfruit
Asian Crispy Beef with Sweet & Sticky Sauce, Scallions, Sesame (DF)
Steamed Rice (V, Ve, GF, DF)
Sweet Chili Glazed Baby Bok Choy (V, Ve, GF, DF)
Vegan / Vegetarian: Vegetable Stir Fry with Tofu, Rice, Bok Choy (V, Ve, DF, GF)
Gluten Free: Stir Fried Beef and Vegetables, Rice, Bok Choy (GF, DF)
Buddha Bowl: Parmesan Crusted Chicken Breast, 3 Bean & Radish Salad, Fresh Herbs, Kale Pesto (nut free), Beet Hummus, Green Goddess Dressing, Toasted sunflower & hemp seeds (GF)
Vegetarian/ Vegan: Sub “Parmesan” Crusted Tempeh (nutritional yeast, hemp seeds, sea salt, garlic powder)
Mary’s Organic Gluten Free Crackers (Ve, V, GF, DF)
Grilled Balsamic Flank Steak, Assorted seasonal grilled veggies, Gorgonzola, new potatoes, mushrooms, Balsamic Dressing (GF)
Vegan / Vegetarian: Substitute Steak for Lentil Fritters with Chutney
Vegan: Sub Daiya Cheese
Ricotta Ravioli with Fresh Basil & House Tomato Sauce (V)
Parmesan Cheese on the side
Garlic Toast (V)
Garden Salad with Italian Dressing (V, Ve, GF, DF)
Vegan: Sub: Whole Wheat Penne with roasted vegetables in House Tomato Sauce
GF: Sub Gluten Free Pasta & GF Garlic Toast
Whole Chicken Grilled to perfection and Glazed in House BBQ Sauce (GF)
Creamy Potato Salad (V, GF)
Kale & Quinoa Salad with Roasted Sweet Potato, Dried Cranberries, Pumpkin Seeds, Maple Tahini Dressing (V, Ve, GF, DF)
Corn bread (V)
Vegan / Vegetarian: Sub Chicken for Beyond Beef Burgers with Classic Toppings, Vegan Potato Salad, Kale & Quinoa Salad
Malaysian Beef Rendang with Lemongrass, coconut and dried chili (GF, DF)
Coconut Rice (GF, DF, V, Ve)
Grilled Baby Bok Choy with Sweet Chili & Toasted Sesame (GF, DF, V, Ve)
Vegan/ Vegetarian: Vegetable Rendang, Coconut Rice, Bok Choy (Ve, V, GF, DF)
Dijon & Pesto Roasted Chicken Breast, Romaine Lettuce, Tomato, Cucumber, Feta, Hard Boiled Egg, Turkey Bacon, Corn, Sliced Avocado, Balsamic Dressing (GF)
Vegetarian Option – Spiced Crispy Chickpeas (remove bacon)
Vegan: -Spiced Crispy Chickpeas, Daiya Cheese
Romaine Lettuce, Seasoned Ground Beef, Diced Tomato, Corn, Black Beans, Cheddar Cheese, Cilantro, Fresh Lime, Corn Chips, Sour Cream, Lime Vinaigrette (GF)
Vegan / Vegetarian: Sub Ground beef for Tempeh and Add Roasted Sweet Potato
Lemon & Herb Salmon Filet garnished with fresh lemons (GF, DF)
Served with Kiss the Cook Tartar Sauce (V, GF)
Herb Roasted Fingerling Potatoes (V, Ve, GF, DF)
Minted peas (V, Ve, GF, DF)
Creamy Coleslaw (V, GF)
Vegetarian/ Vegan: Vegan Chicken Fingers, Herb Roasted Fingerling Potatoes, Ketchup, Plum Sauce, Fresh Baked Dinner Rolls, Coleslaw with Vinaigrette (V, Ve, GF, DF)
Chicken 65 (GF)
Steamed Basmati Rice (V, Ve, GF, DF)
Paratha & Green Chutney (V, Ve, DF)
Vegan / Vegetarian: Sub Chicken 65 for Aloo Gobi
Spaghetti Nests with olive oil & parsley (V, Ve, DF)
Homemade All Beef Meatballs with Tomato Sauce (Extra Sauce on the side)
Parmesan Cheese (GF, V)
Garlic Toast (V)
Vegetarian / Vegan: Spaghetti Nests, Lentil “Bolognese”, Dinner Rolls
Gluten Free: Sub Gluten Free Pasta with Meat Sauce and GF Garlic Toast
