A grilled salmon filet with spicy remoulade served with tomato and arugula on an oat-topped wheat bun
Seared Artichoke Cakes with Roasted Garlic & Mustard Aioli
Flaky vegetarian cakes made with a mixture of artichoke hearts and hearts of palm and finished with a dollop of roasted garlic and whole grain mustard aioli.
Chicken & Cauliflower Salad Wrap
Creamy blend of diced chicken, riced cauliflower, celery, raisins and fresh tarragon in a whole grain wrap with arugula, tomato and red onion
Red Quinoa & Orange Salad
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
Apple Pecan Salad
Apples, chicken, butternut squash, brown rice & quinoa on salad mix topped with pecans and a sherry vinaigrette
Asparagus & Goat Cheese Panini
Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli
Baked Pollock with Spring Vegetables
Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.
Beets & Bulgur Salad
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
Roasted Butternut Tartine
Open-faced sandwich with roasted butternut squash, arugula, ricotta cheese and a Dijon maple drizzle.
Harvest Kale Salad
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.