Monday, Tuesday & Wednesday

Wellness Menu

click for full ingredients list

Monday - June 21
BREAKFAST

Sun-dried Tomato Egg Bites
Parsley, Breakfast Potatoes, Turkey Breakfast Sausage & Fresh Juice Shot
LUNCH
Creamy Corn Chowder & Shredded Chicken Garden Salad
Cherry Tomatoes, Cucumbers, Carrots, Mixed Greens & Caper Vinaigrette
DINNER
Firecracker Shrimp with Sweet Thai Chili Sauce
Rice Noodles, & Roasted Bok Choy with Chinese Long Bean
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Tuesday - June 22
BREAKFAST

Oat-Chia-Berry Breakfast Bowl
Coconut, Nuts, Pomegranate Arils, Sunflower Seeds, Dried Fruit & Fresh Fruit Cup
LUNCH
Toasted Almonds & Herbed Pork Tenderloin Salad
Dried Apricot, Broccoli Slaw, Shredded Purple Cabbage, Grapes, Arugula, Romaine & Herbed Vinaigrette
DINNER
Grilled Chicken with Chipotle Chimichurri
Sweet Potato Puree & Charred Broccoli with Carrots
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Wednesday - June 23
BREAKFAST
Seasonal Vegetables & Red Potato Hash with Scrambled Eggs
Salsa Cup & Fresh Fruit Cup
LUNCH
Roasted Turkey & Toasted Quinoa Bowl
Mandarin Oranges, Pepitas, Watermelon Radish, Shaved Fennel, Spinach & Citrus Vinaigrette
DINNER
Roasted Italian Sausage with Beet-Rosemary Risotto
Capers, Eggplant, Broccoli, Carrots & Cauliflower topped with Summer Romesco

Order Wellness
Plant-Based Menu

click for full ingredients list

Monday - June 21
BREAKFAST

Sun-dried Tomato Egg Bites
Parsley, Breakfast Potatoes, Vegan Breakfast Sausage & Fresh Juice Shot
LUNCH
Creamy Corn Chowder & White Beans Garden Salad
Cherry Tomatoes, Cucumbers, Carrots, Mixed Greens & Caper Vinaigrette
DINNER
Firecracker Tofu with Sweet Thai Chili Sauce
Rice Noodles, & Roasted Bok Choy with Chinese Long Bean
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Tuesday - June 22
BREAKFAST

Oat-Chia-Berry Breakfast Bowl
Coconut, Nuts, Pomegranate Arils, Sunflower Seeds, Dried Fruit & Fresh Fruit Cup
LUNCH
Toasted Almonds & Herbed Tofu Salad
Dried Apricot, Broccoli Slaw, Shredded Purple Cabbage, Grapes, Arugula, Romaine & Herbed Vinaigrette
DINNER
House-Made Veggie Patty with Chipotle Chimichurri
Sweet Potato Puree & Charred Broccoli with Carrots
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Wednesday - June 23
BREAKFAST
Seasonal Vegetables & Red Potato Hash with Scrambled Eggs
Salsa Cup & Fresh Fruit Cup
LUNCH
Kidney Beans & Toasted Quinoa Bowl
Mandarin Oranges, Pepitas, Watermelon Radish, Shaved Fennel, Spinach & Citrus Vinaigrette
DINNER
Roasted Beyond Sausage with Beet-Rosemary Risotto
Capers, Eggplant, Broccoli, Carrots & Cauliflower topped with Summer Romesco

Order Plant-Based