Grilled chicken, romaine lettuce, shredded Parmesan cheese, caesar dressing on the side.
Vegetarian. Hard cooked egg, dried cranberries, toasted almonds, red onion and cherry tomatoes; balsamic vinaigrette on the side.
Vegan. Tender green lentils surrounded by baby arugula, shaved carrot, fennel, radishand diced avocado; lemon ginger vinaigrette on the side.
Grilled chicken marinated in smoky pepper sauce, black bean corn relish, shredded cheese, avocado and romaine lettuce; chipotle pepper dressing on the side.
Vegan. Potatoes, cauliflower, chickpeas, tomatoes, dried cranberryand carrots mixed with a blend of ginger, shallots, garlicand hot curry powder. Wrapped in a whole wheat tortilla with fresh baby spinach.
Vegetarian. Classic Mediterranean salad of fennel, cucumber, mushrooms, cherry tomatoes, kalamata olives, red onions and feta cheese; Greek vinaigrette on the side.
Marinated sesame chicken with Asian inspired shredded vegetable salad in sweet vinegar dressing; peanut sauce for dipping on the side.
Grilled chicken, romaine lettuce, shredded Parmesan cheese; caesar dressing on the side.
Vegetarian. Sauteed spinach and mushrooms with a blend of ricotta and feta cheese, grilled on whole grain bread.
Vegetarian. Roasted eggplant, roasted fennel and roasted red pepper served with pesto and fresh mozzarella grilled on a harvest white bread.
Vegetarian. A blend of quinoa mixed with roasted red onions, cherry tomatoes, parsley, topped with feta cheese and dressed with white vinegar and olive oil.
Vegan. Fresh fruit prepared daily.
Vegetarian. Crisp slivers of broccoli surrounded by a light Greek yogurt dressing flecked with sweet cranberries, red onions, almondsand sunflower seeds.