MENU FOR THE WEEK OF NOVEMBER 18TH

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Shredded Iceberg, Roasted Chicken Breast, Sesame Seeds, Almonds, Crunchy Rice Noodles and Scallions w/Sweet and Tangy Vinaigrette (GF, DF)  (No substitutions, please)

Shaved Parmesan and Homemade Croutons  (V)

Red Cabbage, Edamame, Snap Peas and Peanuts w/Peanut-Lime Dressing  (Vegan, GF, DF)

Chick Peas, Red Peppers, Cucumbers, Kalamata Olives and Feta w/Greek Vinaigrette  (V, GF)

Black Beans, Corn, Red Onions and Tomatoes w/Creamy Chipotle Dressing  (V, GF)

Tomatoes, Cucumbers, Carrots and Sunflower Seeds w/Lemon Vinaigrette   (Vegan, GF, DF)

Ciabatta Roll, Rustic Cheddar and Parmesan (V)

Pasta, Sharp Cheddar, Jarlsberg, Fontina, Parmesan and Panko Breadcrumbs  (V)

Rice Noodles, Tamarind Sauce, Shredded Carrots, Peanuts, Bean Sprouts, Cilantro and Scallions (GF, DF)  *Contains Fish Sauce 

Rice Noodles, Roasted Chicken, Tamarind Sauce, Shredded Carrots, Peanuts, Bean Sprouts, Cilantro and Scallions (GF, DF)

Roasted Chicken, Caramelized Onions and Peas

Ground Beef, White Wine, Tomato Sauce, Corn, Mashed Potatoes and Fresh Thyme  (GF)

One Small Caesar, One Small Macaroni w/4 Cheeses and a Chocolate Chip Cookie   20                        

One Large Caesar, One Large Macaroni w/4 Cheeses and Two Chocolate Chip Cookies    35

2 Large Caesars, Two Large Macaroni w/4 Cheeses and 4 Chocolate Chip Cookies    75