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)

Carved Turkey with white and dark meat separated (GF, DF)

Stuffing (V, DF)

Mashed Potatoes (V, GF)

Green Beans (V, Ve, GF, DF)

Maple Glazed Baby Carrots (V, Ve, GF, DF)

Gravy & Cranberry sauce on the side

Vegetarian option: Veggie Pot Pie Or Vegan: Lentil and Squash Bourguignon

Happy Holidays!

*This menu is only offered to Daily Catering clients at the special price $20. Other clients please see the Holiday Menu for options.

Stir Fry of Udon Noodles with Chicken, Carrots, Onion, Cabbage, Shitake Mushrooms, Garlic, Ginger, Teriyaki-Style Sauce

Vegetable Spring Rolls with Plum Sauce (V)

Iceberg salad with julienne peppers, carrots, cucumber, scallions, pickled red onion, pumpkin seeds, Miso Dressing (V, Ve, GF, DF)

Vegan: Substitute Vegan Rice Noodle Stir Fry with Tofu

Gluten Free: Sub Rice Noodles

Meatless Monday Buddha Bowl:

Turmeric Chickpeas, Massaged Kale, Citrus, Pomegranate, Mixed quinoa, Bean Sprouts, Roasted Sweet Potato, Roasted Beets, Avocado, Sunflower Seeds, Lemon Tahini Dressing (Ve, V, GF, DF)

Butternut Squash & Coconut Soup (Ve, V, GF, DF)