Choice of entree salad, as listed below. Minimum 2pc of each type.
RED QUINOA, CHICKEN & ARUGULA SALAD (contains Nuts) - Gluten free. Kalamata olives, port wine sun-dried tomatoes and peanuts, tossed in lemon sherry vinaigrette.
BBQ CHICKEN SALAD - Char-grilled barbecue chicken breast, basil, jicama, Monterey Jack cheese, black bean, roasted corn, yellow corn tortilla chips, cilantro, tomato and scallion, tossed with chopped iceberg and romaine lettuce and our homemade special herbed ranch dressing.
VEGETARIAN NICOISE SALAD - Gluten free. Green beans, new potatoes, tomatoes, roasted red peppers, quartered eggs and niçoise olives overs a bed of red leaf lettuce with our homemade dressing.
ARUGULA & ROASTED BROWN BUTTER CAULIFLOWER SALAD - Vegetarian and Gluten free. With pickled-pepper relish, edamame, goat cheese and lemon vinaigrette.
We are unable to make any modifications at this time.
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