Individually Boxed Meals:

Kiss the Cook Falafel Shawarma Wraps (V, Ve, DF)

Served with Kale & Quinoa Salad with Roasted Sweet Potato, Dried Cranberry, Pumpkin Seeds, Red Onion, Maple Tahini Dressing (V, Ve, GF, DF)

Pepperoncini (V, Ve, GF, DF)

Gluten free: Sub Gluten Free Wraps

Buddha Bowls:

Scoops of Chicken Salad

Loaded greens, Dill and Mustard German New Potatoes, Coleslaw with Vinaigrette, Everything Bagel Chips, Kosher Dill Pickle, Zesty Italian Dressing

Vegetarian/Vegan: Falafels, Loaded Greens, Dill and Mustard German New Potatoes, Coleslaw with Vinaigrette, Everything Bagel Chips, Kosher Dill Pickle, Zesty Italian Dressing (V)

Southern Smothered Chicken with gravy (GF, DF)

Steamed Rice (V, Ve, GF, DF)

Collard Greens (V, Ve, GF, DF)

Cheese Biscuits (V)

Vegan / Vegetarian: Southern Style Red Beans & Rice, Collard Greens (Vegetarian Biscuits, Vegan Dinner Rolls)

Hawaiian Huli Huli Chicken with Grilled Pineapple (DF, GF)

Coconut Rice with Black Beans (V, Ve, GF, DF)

Summer Vegetable Succotash (V, Ve, GF, DF)

Vegetarian / Vegan: Huli Huli Jackfruit with Grilled Pineapple, Coconut Rice with Black Beans, Summer Vegetable Succotash (V, Ve, DF, GF)

Chef Chris’ Super Stacked Eggplant Parmesan (V) 

Bowtie Caprese Pasta Salad with Cherry Tomato, Bocconcini, Basil and Pesto (nut free) (V) 

Garden Salad with Seasonal Vegetables and Balsamic Vinaigrette (V, Ve, GF, DF)  

Garlic Bread (V)  

Vegan: Grilled Vegetable & Hummus Wrap, Garden Salad, Vegan Pasta Salad (Ve, V, DF) 

Gluten Free: Pesto Chicken Breast, Garden Salad, GF Garlic Toast (GF)  

Buddha Bowls with Turmeric Marinated Roasted Cauliflower, Roasted Sweet Potato, Kale, Crispy Chickpeas, Quinoa, Sliced Avocado, Tahini Green Goddess Dressing  (V, Ve, GF, DF)

Served with Indian Red Lentil Fritters (V, VE, GF, DF)

Individually boxed Menu:

Chicken & Vegetable Potstickers with Dipping Sauce (Served warm)

Chinese Chopped Salad with Seasonal Veggies, Mandarin Oranges, Chinese Crispy Noodles & Miso Dressing (V, Ve, GF, DF) – NUT FREE

Vegetarian: Sub: Veggie Pot Stickers, Chinese Chopped Salad

Vegan Option: Sub: Sweet & Sour Tempeh with Chinese Chopped Salad

Gluten Free: Sweet & Sour Chicken with Chinese Chopped Salad (omit crispy noodles) (GF, DF)

Ground Beef, Corn, Carrots, Peas, Topped with White Cheddar Whipped Potatoes (GF)

Fried Garlic French Beans (GF, DF, V, Ve)

Seasonal Garden Salad with Italian Dressing (GF, DF, V, Ve)

Vegetarian / Vegan: Beyond Beef Cottage Pie with Olive Oil Mashed Potato Topping, Fried Garlic Green Beans, Seasonal Garden Salad (V, Ve, GF, DF)

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!