Office Lunch #5 – Feb. 4 – Feb 9 / 19
(May be subject to changes)
Monday Feb. 4, 2019
Salad
Hot and Fruity Coleslaw GF, V
Trinidad Salad GF, V
with Greens, Mango and Sprouts
Entrée
Cajun Shrimp SkewersGF
Jerk Chicken GF
Caribbean Chard, Okra & Bean Curry Stew GF, V
Sweet Potato HashGF, V
Beautiful Greens GF, V
Dessert or Fruit
Tuesday Feb. 5, 2019
Chinese New Year
Salad
Thai Cucumber Salad GF, V
Roasted Squash Salad GF, V
with Tofu & Pea Shoots
Entrée
General Tso’s ChickenGF
Black Bean Cod LoinsGF
General Tso’s Chick Soya beans & Tofu GF, V
Fluffy Jasmine RiceGF, V
Stir –Fry Vegetables Buttery Egg NoodlesGF, V
Dessert or Fruit
Wednesday Feb. 6, 2019
Salad
Mixed GreensGF, D
with Julienned Vegetables and Feta
Celery, Pear, Fennel & Green Cabbage GF, V
with Hazelnuts and Garlic /Ginger Dressing
Entrée
Maple Balsamic Pork ChopsGF
Picnic Chicken TendersGF, V
Vegetable TerrineGF, V
Roasted Rosemary PotatoesGF, V
Crispy Steamed VegetablesGF, V
Dessert or Fruit
Thurs. Feb 7, 2019
Salads
Roasted Red pepper, Humus & White bean Dips
Assortment of Salad Bar Items
Entrée
Make your own Wraps or “Bun‘wich
Roasted Corned Beef
Tuna Melt Material
Roasted Vegetables Yam & Potato Wedges
Dessert or Fruit
Friday Feb 8, 2019
Salads
Daikon, Jicama, Turnip & Fennel Slaw GF, V
Wild Greens GF, V
with Citrus Fruits & Toppers
Entrée
Grilled Wild Salmon Pieces
Traditional Sheppard’s Pie w Gravy
Vegetable Sheppard’s Pie with Miso Gravy
Roasted Herbed Roma Tomatoes
Sautéed Kale with Roasted Garlic
Roasted Root VegetablesGF, V
Sweet PeasGF, V
Dessert or Fruit
GF – Gluten Free | V – Vegan | D – Contains Dairy