• Roasted butternut Squash Salad with Arugula, Hazelnuts, Pancetta, Cranberries, goat cheese
  • Arugula, Toasted Almonds, Shaved Parmesan, Lemon Vinaigrette
  • Mixed Greens with Grapefruit, Fennel, Parmesan, Pistachios
  • Apple, Spiced Pecan, Gorgonzola Salad with Honey Mustard Balsamic Vinaigrette
  • Summer Panzanella – Bread, Tomatoes, Cucumbers


  • Shells Pasta with Roasted Asparagus, Pine Nuts, Pesto, Sundried Tomatoes and Parmesan
  • Bowtie, pesto, Spring peas, Roasted cherry tomatoes
  • Orzo with Roasted Vegetables
  • Whole Grain Penne Pasta Salad with Roasted Asparagus, Edamame, Mint, Lemon, Parmesan & Tomatoes


  • Mediterranean – thinly sliced leg of lamb, Tzatziki, Tomatoes, Cucumbers
  • Filet of Beef, Roasted Tomatoes, Lettuce, Caramelized Onions and Blue Cheese Aioli
  • Ham & Brie with Fig Jam
  • Turkey & Thyme with Provolone and Honey Drizzle
  • Roasted tomato and Mozzarella with Basil
  • Roast Beef, Avocado + Cheddar with Horseradish Aioli
  • Rosemary Chicken Salad on Rosemary Rolls
  • Curry Chicken Breast with Coleslaw and Mango Chutney
  • Fried Chicken Sandwich with Roasted Tomato + Micro Salad
  • Turkey, Apple, Brie Panini with Honey Mustard Maple Mayo
  • BBQ Brisket Cheddar Sandwich with Pickles
  • Portobello “Cheesesteak” Sandwich – Vegetarian