Grilled Chicken Souvlaki (GF, DF)
Tzatziki (V, GF)
Greek Style Lemon Roasted Potatoes (V, Ve, GF, DF)
Steamed Rice with Carrots, Corn, Peas (V, Ve, GF, DF)
Traditional Greek Salad with Mediterranean Dressing (V, GF)
Vegetarian/ Vegan: Grilled Veggie & Tofu Kebobs, Lemon Potatoes, Rice, Greek Salad (no feta) with Vinaigrette
Chef Swapnil’s Famous Chana Masala (V, Ve, GF, DF)
Basmati Rice (V, Ve, GF, DF)
Curried Cauliflower (V, Ve, GF, DF)
Garlic Naan (V)
Seared Ahi Tuna, Lettuce, New Potatoes, Kalmatta Olives, Marinated Cherry Tomato, Pickled Red Onion, Green Beans, Feta, Hard Boiled Egg, Balsamic Dressing (GF)
Vegan: Sub Tuna for Oyster Mushroom “scallops”, Add Mediterranean Chickpeas, Daiya Cheese (V, VE, GF, DF)
Field Greens, Blackened Chicken Breast, Seasonal Mixed Berries, Avocado, Cucumber, Pumpkin Seeds, Goat Cheese, Raspberry Dressing (GF)
Vegetarian / Vegan: Field Greens, Blackened Sweet Potato, Seasonal Mixed Berries, Avocado, Cucumber, Pumpkin Seeds, Raspberry Dressing (V, Ve, GF, DF)
Treat of the day: Sea Salt Chocolate Chip Cookies!
House Roasted Turkey, Nut-free Basil Pesto, Roasted Red Peppers, Provolone Cheese piled high and grilled on Ciabatta – wrapped and served warm
OR
Vegetarian / Vegan: Grilled vegetable Panini with Hummus & Balsamic Reduction (V, VE, DF)
Gluten Free: Gluten Free Turkey Panini
German Potato Salad (V, Ve, GF, DF)
Caesar Salad with Croutons, Parmesan Cheese, Sundried Tomato, Creamy Caesar Dressing (Bacon bits on the side)
Cheese Tortellini in Tomato Cream Sauce with Fresh grated Parmesan Cheese (V)
Hot Chili Flakes on the side
Italian Rapini with Garlic & Lemon (V, Ve, GF, DF)
Toasted Baguette’s with Bruschetta topping (V, Ve, DF)
Vegan: Pasta Primavera, Italian Rapini, Bruschetta
Gluten Free: Gluten free Pasta Primavara, Italian rapini, Bruschetta with GF Toast
Buddha Bowls:
Scoops of Tuna Salad & Egg Salad
Loaded greens, Dill and Grainy Mustard Marinated German New Potatoes, Coleslaw with Vinaigrette, Everything Bagel Chips, Kosher Dill Pickle Spear, Zesty Vinaigrette Dressing
Vegetarian/Vegan: Scoops of Chick Pea Salad, Tempeh Bacon, Loaded Greens, Dill and Grainy Mustard German New Potatoes, Coleslaw with Vinaigrette, Mary’s Gluten Free Crackers, Kosher Dill Pickle Spear, Zesty Vinaigrette Dressing (V, Ve, GF, DF)
Gluten Free: Sub Bagel Chips for Mary’s Gluten Free Crackers
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
