Menu: Feb. 10, 2018
Lunch Buffet
Salads
Kale and Brussel Sprout Salad (GF, Vegan)
Grapes, charred lemon and Dijon vinaigrette, chopped almonds on the side
Roasted Butternut Squash Salad (GF, Vegan)
Mixed greens, cider vinaigrette and toasted pepita vinaigrette on the side with pepitas, also on the side
Entrees
Coconut Chicken Curry (GF, DF)
Brown Basmati Rice
Chana Masala (GF, DF, Vegetarian)
Chickpeas, savory Indian spice, brown basmati rice
Menu: Feb. 11, 2018
Lunch Buffet
Salads
Giant Bean Salad (GF, Vegan)
Parsley, rosemary, roasted garlic, lemon juice and zest, black pepper and extra virgin olive oil
Cold Weather Salad (GF, Vegan with Cheese on the side)
Spinach, romaine, sliced pears, pinot vinaigrette on the side, toasted pecans, bleu cheese on the side
Entrees
Herb Marinated Grilled Chicken (GF, DF)
Italian Winter Vegetable Stew (GF, Vegan)
Sweet potatoes & kale, served with green lentils & mushrooms