Individual Buddha Bowls: Sesame Crusted Salmon, Vermicelli and Vegetable Salad, Fresh Herbs, Lime, Nuac Cham Dressing (contains fish sauce) GF, DF
Vegan / Vegetarian: Sub Salmon for Teriyaki Marinated Portabella Steak, Sub dressing for Ginger Miso Dressing (V, Ve, GF, DF)
Individual Buddha Bowls: Mini Beef kofta, Romaine Lettuce, Israeli Couscous Salad, Feta, Mint & Yogurt Sauce, Lemon Vinaigrette (GF)
Vegetarian / Vegan: Sub Beef Kofta for Marinated Chickpeas, Remove Feta, Add Grilled Pita
Chef Swapnil’s Chicken Biryani (GF, DF)
Raita (GF, V)
Tandoori Spiced Cauliflower (V, Ve, GF, DF)
Veggie Samosa’s with Tamarind Chutney (V, DF)
Vegan/ Vegetarian: Brinjal Curry (Eggplant), Basmati Rice, Tandoori Cauliflower, Vegan Pakora (V, Ve, GF, DF)
Marinated Jerk Chicken, Finished on the Grill with Jerk Sauce (GF, DF)
Mango Salsa (V, Ve, GF, DF)
Coconut Scented Rice with Black Beans (V, Ve, GF, DF)
Grilled Vegetables (V, Ve, GF, DF)
Vegan / Vegetarian: Jerk Tempeh, Coconut Scented Rice, Grilled Vegetables
Potato Gnocchi with roasted cherry tomato baked in House Tomato Sauce with Torn Mozzarella and Basil (V)
Parmesan Cheese (V, GF)
House made Farinata (V, Ve, GF, DF)
Garden Salad with Balsamic Dressing (V, Ve, GF, DF)
Vegan: Fussili Pasta with Lentil “Bolognese”, Farinata, Salad
Gluten Free: GF Pasta with Lentil Bolognese, Farinata, Salad
Individually boxed – Warm Lunch: Dan-Dan Beef Noodles, served with bok Choy
Vegan / Vegetarian: Sub Vegan Asian Noodles with Dan Dan Beyond Beef, Served with Bok Choy
Sweet Treat: Vegan Maple Tart
Braised Barbacoa Style Beef, Marinated Black Beans, Pico de Gallo, Corn, Cilantro Rice, Sliced Avocado, Sour Cream, Chipotle Vinaigrette (GF, DF)
Vegetarian / Vegan: Barbacoa Style Jackfruit, Marinated Black Beans, Pico de Gallo, Corn, Cilantro Rice, Sliced Avocado, Lime Cashew Crema, Chipotle Vinaigrette (GF, DF, V, VE)
Fried Corn Chips with Pico (GF, DF, V, Ve)
Stuffed Peppers with Rice, Ground Beef, Mozzarella, Topped with Extra Mozzarella, Braised in Kiss the Cook Tomato Sauce, Basil (GF)
Served with Herb Roasted Potatoes (V, Ve, GF, DF)
Mixed Green Salad with Seasonal Vegetables & Itailan Dressing (V, Ve, GF, DF)
Vegetarian / Vegan: Stuffed Peppers with Rice, Black Beans, Veggies, Topped with Daiya Cheese and Braised in Kiss the Cook Tomato Sauce, Basil (V, Ve, GF, DF)
Red Lentil Dhal (V, Ve, GF, DF)
Basmati Rice (V, Ve, GF, DF)
Papadum (V, Ve, GF, DF)
Vegetable Samosa’s with Mango Chutney (V, DF)
Indian-Style Pickled Vegetables (V, Ve, GF, DF)
Sweet Treat: Gulab Juman (V, Ve, GF, DF)
Crispy Chicken Fingers served with Ranch & Honey Mustard Dips
Potato Wedges (V, Ve, GF, DF)
Ketchup (V, Ve, GF, DF)
Superfood Crunch Salad (V, Ve, GF, DF) * NUTS ON THE SIDE
Vegetarian/Vegan: Black Bean & Mushroom Veggie Burgers with Buns & Traditional Toppings, Potato Wedges, Superfood Crunch (V, Ve, DF)
Gluten Free: BBQ Glazed Grilled Chicken Breast, Potato Wedges, Superfood Crunch (GF, DF)
Buddha Bowls with Chunks of Honey Mustard Chicken (3oz), Sliced Citrus, Roasted Beets, Quinoa, Arugula, Goat Cheese, Cucumber, Orange & Shallot Vinaigrette (GF, DF)
Vegan/ Vegetarian option: Sub Goat Cheese with Roasted Chickpeas
Soup of the Day: Minestrone (V, Ve, DF)
Sliced Italian Baguette for Dipping (V, Ve, DF)
Gluten free: Sub Minestrone (no pasta)
Individual Buddha Bowl: Marinated Sliced Flank Steak on a bed of Fine Rice Noodles, Mint, Corriander, Thai Basil, Roasted Pumpkin, Pumpkin Seeds, Red Chili, Lime, Thai Dressing (GF, DF) (Dressing Contains Fish Sauce)
Vegetarian / Vegan: Sub Steak for Thai Basil Tofu Stir Fry (PAD KRAPOW) (V, Ve, GF, DF) Thai Dressing (No fish sauce)
