All Beef Sausage (Halal) served on an Italian Bun with Sauteed Peppers and Onions for Topping

Herb Roasted Potato Wedges (V, Ve, GF, DF)

Caesar Salad with Parmesan, Croutons (Bacon and Dressing on the side)

Vegetarian / Vegan: Sub Vegan Sausage

Gluten Free: Omit Bun

Thai Green Coconut Curry Chicken with Vegetables (GF, DF)

Steamed Jasmine Rice (V, Ve, GF, DF)

Veggie Spring Rolls with Plum Sauce (V)

Mango Slaw with Cilantro & Thai Vinaigrette (V, Ve, GF, DF)

Vegan: Tofu & Vegetable Green Curry, Steamed Jasmine Rice, Grilled Naan, Mango Slaw (Ve, V, GF, DF)

Beef Shepherd’s Pie with Thyme, Rosemary, Red wine, Peas, Carrots, Celery, Onion, Corn, Topped with Mashed Potatoes and baked to perfection (GF)

Kale & Quinoa Salad with Maple Tahini Dressing  (V, Ve, GF, DF)

Vegan: Beyond Beef Shepherd’s Pie with Olive Oil Mashed Potato Topping, Kale & Quinoa Salad with Maple Tahini Dressing  (V, Ve, GF, DF)

Buddha Bowl: Falafels, Israeli Cous Cous Tabbouleh, Mint, Cabbage, Cumin Roasted Carrots, Zaatar Chickpeas, Pomegranate, Pickled Onion, Maple Tahini Dressing

Gluten Free: Sub Cous Cous for Romaine Lettuce

Grilled Pitas with Hummus & Assorted Olives (GF, V, VE, DF)

Japanese Beef Curry (GF, DF)

Steamed Rice (V, Ve, GF, DF)

Grilled Asian Broccoli with Garlic & Hot Chili (V, Ve,GF, DF)

Iceberg Salad with Carrot, Tomato, Cucumber, Radish, Sunflower Seeds, Miso Ginger Dressing (V, Ve, GF, DF)

Vegan / Vegetarian: Japanese Vegetable & Tofu Curry, Steamed Rice, Salad (V, Ve, GF, DF)

Filipino Braised Chicken Adobo (GF, DF)

Jasmine Rice (V, Ve, GF, DF)

Pancit – Wok Fried Mixed Vegetables and Noodles (Vegetable Stew) (V, GF, DF)

Vegan / Vegetarian: Sub Chicken for Soy Curls (V, Ve, GF, DF)

Gluten Free: Chicken Adobo, Jasmine Rice, Stir Fried Vegetables

Dan-Dan Beef (GF, DF)

Udon (V)

Grilled Bok Choy (V, Ve, GF, DF)

Tamari Glazed King Mushroom (V, Ve, GF, DF)

Vegan / Vegetarian: Sub Vegan Rice Noodles with Dan Dan Beyond Beef, Served with Bok Choy, Mushroom

Sweet Treat! Jumbo Sea Salt Chocolate Chip Cookies

Gluten free: Sub Rice Noodles

Individual Buddha Bowls: Baby Spinach, Barley, Turmeric Roasted Chickpeas, Roasted Butternut Squash, Roasted Cauliflower, Pesto Chicken (nut free), Tahini Maple Dressing GF

Vegan / Vegetarian: Sub Chicken for Falafels

Gluten Free: Sub Barley for Quinoa

Individual Buddha Bowls: Grilled Sliced Chicken Breast served on Traditional Caesar Salad with Croutons, Parmesan Cheese, Lemon, 1/2 Hard Boiled Egg and Creamy Caesar Dressing – Bacon Bits separated

Vegetarian: Sub Vegetarian “Chicken” Nuggets

Vegan: Kale & Quinoa Salad with Roasted Sweet Potato, Dried Cranberries, Almonds, Pumpkin Seeds, Maple Tahini Dressing + Falafels

Gluten free: Omit Croutons

Kiss the Cook’s Homemade Guinness Beef Pot Pie

French Green Beans with Shallots (V, Ve, GF, DF)

Citrus & Beet Salad with Goat Cheese (V, Ve, GF)

Vegetarian: Portabella Pot Pie, Citrus & Beet Salad (V)

Vegan: Lentil Bourguignon, Olive Oil Mashed Potatoes, French Green Beans, Salad omit goat cheese (V, Ve, GF, DF)

Gluten Free: Grilled Beef Skewer, Olive Oil Mashed Potatoes, French Green Beans, Citrus & Beet Salad (GF, DF)

Hearty Chicken Stew with Chunks of Carrot, Potatoes, Celery, Thyme and Chef Kim’s Homemade Dumplings

Fresh baked Dinner Rolls & Butter (V)

Garden Salad loaded with fresh veggies, Italian Dressing (V, Ve, GF, DF)

Vegetarian / Vegan: Mushroom Stroganoff served over Penne, Dinner rolls, Salad (V, Ve, GF, DF)

Gluten Free: Roasted Chicken Supreme, Herb Roasted Potatoes, Steamed Vegetables (GF, DF)