Chicken Pot Pie Soup with chunks of chicken breast, corn, carrots, celery, potatoes and thyme (GF)

Country Biscuits (V)

Winter Arugula Salad with baby arugula, Shaved Parsnip and Radish, Shaved Parmesan Cheese, Toasted Hemp Seeds, Sweet Lemon Vinaigrette (V, GF)

Vegan / Vegetarian: Portabella Pot Pie Soup, Dinner rolls, Winter Arugula Salad (Sub Cheese for Nutritional yeast), Sweet Lemon Vinaigrette

Sea Salt Chocolate Chip Cookie Treat! Or Vegan Dessert

Italian Turkey Subs with Mozzarella, Lettuce, Tomato, Muffuletta and Italian Dressing

Tomato Rice Soup (V, Ve, GF, DF)

Carrot Cake with Cream Cheese Frosting (V)

Vegetarian: Sub: Veggie & Extra Cheese Subs with Italian Dressing, soup and carrot cake

Vegan: Italian Chickpea Wraps with soup, vegan dessert

Gluten free: Sub Gluten Free Bread

Crispy Tenderized Chicken Schnitzel with Fresh Lemon Wedges

Buttery Mashed Potatoes (V, Ve, GF, DF)

Mixed Steamed Vegetables (V, Ve, GF, DF)

Shaved Brussels Sprout Salad with Massaged Kale, Dried Cranberries, Pumpkin seeds, Red Onion, Apple, Goat Cheese, Dijon Cider Vinaigrette (V, GF)

Vegan: Lentil & Squash Bourguignon with Olive Oil Mashed Potatoes, Mixed Steamed Vegetables, Vegan Sprouts Salad

Gluten free: Herb Roasted Chicken Supreme, Mashed Potatoes, Mixed Steamed Vegetables, Sprouts Salad

Barley & Rice, Beef Bulgogi, Shredded Cabbage, Chopped Kimchi, Avocado slices, Cucumber, Green Onion, Toasted Sesame, 1/2 Soy Cured Egg, Sriracha Mayo, Miso Dressing

Vegan: Gochujang Tempeh, Barley & Rice, Shredded Cabbage, Chopped Kimchi, Avocado slices, Cucumber, Green Onion, Toasted Sesame, Tamari Chickpeas, Sriracha Vegan Mayo, Miso Dressing (V, Ve, GF, DF)

Gluten free: Sub Ginger & Garlic Flank Steak (No barley)

Buddha Bowl:

Za’atar spiced chicken kebab, marinated chickpeas, bulgar wheat & Couscous, Tomato, Cucumber, Pickled Turnip, Pickled Red Onion, shredded Iceberg, Pita crisps, Muhamara, Tahini Vinaigrette, Raita

Veg / Vegan: Sub Za’atar Spiced Eggplant (vegan omit Raita)

Gluten free: omit pita

Veal Rotolo topped with Kiss the Cook Tomato Sauce and Torn Fresh Mozzarella

Caesar Salad with House Croutons, Shaved Parmesan, served with Creamy Dressing and bacon bits on the side

Garlic Toast (V)

Vegetarian: Ricotta & Spinach Rotolo topped with Kiss the Cook Tomato Sauce and Torn Fresh Mozzarella, Garden salad with balsamic dressing, Garlic bread

Vegan: Rigatoni Pasta with Eggplant “puttanesca” sauce, olives and roasted bell peppers, Garden salad with balsamic dressing, Grilled pita (V, Ve, DF)

Gluten free: Sub GF Pasta with Eggplant Puttanesca Sauce, Garden salad with balsamic vinaigrette, GF bread

Chicken & Vegetable Potstickers

Dipping Sauce

Asian Stir Fried Noodles with Vegetables tossed in KTC Stir Fry Sauce (DF, V, Ve)

Chinese Chopped Salad with Miso Dressing (V, Ve, GF, DF)

Vegetarian: Sub: Veggie Pot Stickers

Vegan Option: Sub: Sweet & Sour Tofu

Gluten Free: Sub GF Noodles add chicken

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

Chicken Tikka Masala (GF)

Basmati Rice (V, Ve, GF, DF)

Naan (V)

Vegetable Samosa’s with Mango Chutney (V, Ve, GF, DF)

Vegan/ Vegetarian: Indian Vegetable Curry with Basmati Rice, Samosa’s w Chutney

Warm Buddha Bowls:

Marinated Seared Steak Tips in House Ginger Sauce (GF, DF)

Fried Cauliflower “Rice” with Vegetables (V, Ve, GF, DF)

Stir Fried Shiitake and Zucchini (V, Ve, GF, DF)

Miso Soup (V, Ve, GF, DF)

Vegetarian / Veg: Marinated Tofu, Fried Cauliflower Rice, Stir Fried shiitake & Zucchini, Miso Soup

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)

Thai Yellow Curry Chicken with Potatoes garnished with fresh cilantro & lime (GF, DF)

Jasmine Rice (GF, DF, V, Ve)

Asian Green Salad with Miso Dressing (GF, DF, V, Ve)

Vegetarian Spring Rolls (V) with plum sauce

Vegan/ Vegetarian: Thai Tofu & Vegetable Curry, Jasmine Rice, Asian Green Salad (V, Ve, GF, DF)