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With tomatoes and Bermuda onion.
Kale, spinach, grilled chicken, navy, black and pinto beans, haricots verts, avocado, roasted red and yellow peppers, corn, Bermuda onion, cilantro and lemon shallot vinaigrette.
Mixed greens, grilled chicken, fresh mango, goat cheese, sun-dried cranberries and roasted walnuts with a mango vinaigrette.
Seasonal mixed greens, grilled chicken, avocado, roasted red and yellow peppers, alpine lace low-fat, Swiss cheese, chickpeas, tomatoes, cucumbers, haricots verts, hard-boiled egg and our own, vidalia onion balsamic vinaigrette.
Romaine lettuce, diced tomato, chickpeas, black olives, feta cheese, cucumbers and stuffed grape leaves. Served with lemon oregano vinaigrette and pita.
Line-caught white meat tuna with celery, grated carrots, mayonnaise and sprouts. Served on organic 7-grain bread.
White albacore tuna, minced Bermuda onion and celery, combined with a light lemon oregano vinaigrette. Served on organic kalamata olive bread.
Grilled cayenne-spiced shrimp, chopped kale, spinach, corn, navy, black and pinto beans, pico de gallo and a low-fat ranch dressing, wrapped in a warm flour tortilla.
Thin-sliced white meat turkey, lettuce, tomato, alpine lace low-fat Swiss cheese and Russian dressing. Served on organic 7-grain bread.
Tender breast of chicken with raisins, chives, cashews and grapes in a tarragon dressing. Served on organic cranberry pecan bread.
Grilled chicken, avocado, alpine lace low-fat Swiss cheese, dried figs, dried cranberries, roasted walnuts and a roasted red pepper aioli, wrapped in a warm flour tortilla.
Layers of pasta with 5 cheeses and vegetables, topped with a light tomato sauce, served with a mixed green salad.
Chunks of banana, melon, grapes, berries and pineapple, topped with cottage cheese or forty carrots frozen yogurt.
A grilled flour tortilla filled with spinach, Monterrey jack cheese, tomato, scallions and jalapeno peppers, served with guacamole, salsa and sour cream.
Jumbo portobello mushroom cap filled with roasted vegetables and goat cheese, served open-faced on grilled ciabatta, with baby arugula and a balsamic glaze.
Freshly ground turkey mixed with fresh thyme and parsley, topped with avocado and melted alpine lace low-fat Swiss cheese, served with lettuce, tomato and pickleand our carrot raisin slaw.
Grilled salmon served with sauteed kale and an organic quinoa and couscous medley with dried figs and cranberries.
Served with a greek salad.
A no-meat taste treat on an organic brioche roll with ranch dressing, tomato and alpine lace low-fat Swiss cheese. Served with a mixed green salad.
Chocolate frozen yogurt, banana, skim milk, chocolate syrup.
Coffee frozen yogurt, shot of espresso, skim milk, wheat germ.
Frozen yogurt, honey, skim milk, banana.
Frozen yogurt, honey, orange juice, pineapple, strawberries.
Frozen yogurt, skim milk, honey, raspberries.
Is better at bloomingdale's.
Fresh lemonade and brewed iced tea.
Blends of fruit, herbs and agave nectar with iced tea choice.
Classic black, Tahitian green, pomegranate berry.
Organic breakfast -a robust wide-awake blend of organic black teas - our take on English breakfast.
Organic African nectar - African rooibos leaves teem with notes of vanilla, mango and blossoms (no caffeine).
Bombay chai - black tea with subtle hints of orange, cinnamon, cardamom, pepper and clove.
Orange dulce - rich black tea with orange, vanilla and jasmine blossoms.
Green tea tropical - smooth green tea leaves blended with sweet tropical fruits.
Chamomile citrus - soothing Egyptian chamomile flowers mingle with lemongrass, rosehips and subtle slices of citrus for a soothing cup (no caffeine).
White orchard white tea - melon and peach blended with the delicate notes of pure china white tea leaves
Menu for Forty Carrots Restaurant provided by Allmenus.com
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