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Build Your Own Breakfast Sandwich or Burrito

Baja Vegetables Remove plastic lid from the container. Cover with aluminum foil and place into a preheated 375˚F conventional oven or 350˚F convection oven. Bake for 10-15 minutes or until hot throughout. If crunchy edges are preferred, remove foil for the last minutes for more color.

Cauliflower Mash and Rice Remove plastic lid from the container. Cover with aluminum foil and place into a preheated 375˚F conventional oven or 350˚F convection oven. Bake for about 10 minutes and then remove from oven to stir. Replace foil covering and bake again for 5-8 minutes or until completely hot throughout.

Chicken & Vegetable Potstickers Remove plastic lid and dipping sauce from the container. Cover the potstickers with a damp paper towel and place in microwave for 45-60 seconds, until heated throughout.

Herbed Lime Cilantro Rice Remove plastic lid from the container. Cover with aluminum foil and place into a preheated 375˚F conventional oven or 350˚F convection oven. Bake for 10-15 minutes or until hot throughout. If crunchy edges are preferred, remove foil for the last minutes for more color.

Loaded Potatoes Remove plastic lid from the container. Cover with aluminum foil and place into a preheated 375˚F conventional oven or 350˚F convection oven. Bake for approx. 20 minutes or until hot throughout.

Mac & Cheese Remove the plastic lid from the container. Cover with aluminum foil and place into a preheated 375 ̊F conventional oven or 350 ̊F convection oven. Bake for 20-25 minutes and then remove foil and bake for 20-25 more minutes or until mixture is hot throughout and cheese topping is starting to brown.

Mashed Potatoes Remove plastic lid from the container. Cover with aluminum foil and place into a preheated 375 ̊F conventional oven or 350 ̊F convection oven. Bake for about 20 minutes and then remove from oven to stir. Replace foil covering and bake again for 15-25 minutes or until completely hot throughout.

Mexican Black Beans Remove plastic lid from the container. Place in small sauce pot and heat over low-medium heat until thoroughly hot throughout. Stir frequently to prevent sticking.

Roasted Brussels Sprouts Remove plastic lid from the container. Cover with aluminum foil and place into a preheated 375˚F conventional oven or 350˚F convection oven. Bake for 10-15 minutes or until hot throughout. If crunchy edges are preferred, remove foil for the last minutes for more color.

Roasted Sweet Potatoes Remove plastic lid from the container. Cover with aluminum foil and place into a preheated 375˚F conventional oven or 350˚F convection oven. Bake for 10-15 minutes or until hot throughout. If crunchy edges are preferred, remove foil for the last minutes for more color.

Roasted Winter Vegetables Remove plastic lid from the container. Cover with aluminum foil and place into a preheated 375˚F conventional oven or 350˚F convection oven. Bake for 10-15 minutes or until hot throughout. If crunchy edges are preferred, remove foil for the last minutes for more color.

Zucchini Noodles Remove plastic lid from the container. Place noodles in a microwave-safe bowl and cover with a damp paper towel. Place in microwave for 30 seconds – 1 minute depending on serving size. Noodles are already steamed, so they simply need to be warmed through.

SOUP AND STEWS place in adequately-sized pot and heat over medium to medium-high heat, stirring often to prevent sticking. time depends on volume you are cooking at one time, so heat until completely hot throughout.

VEGGIE STUFFED PEPPERS remove plastic lid from the container. remove peppers and place in baking dish. pour sauce around the peppers. add a few drops of water to the tomato basil sauce and cover the dish with foil. bake in a 350˚f convection or 375˚f conventional oven for 20-25 minutes or until grain and vegetable mixture is completely hot throughout. remove foil and, if desired, top with shredded mozzarella/provolone blended cheeses. bake for another 5-10 minutes to brown the top slightly.

TURKEY MEATLOAF remove plastic lid from the container. add just a couple tablespoons of water to each of the items to prevent too much sticking. cover with foil, and place into a 350˚f convection or 375˚f conventional oven. bake for 15 minutes and then stir or flip the meats for even heating. return to oven and bake for 10-15 minutes more depending on how crowded the slices/pieces are.

CARNITAS remove plastic lid from the container. add just a couple tablespoons of water to each of the items to prevent too much sticking. cover with foil, and place into a 350˚f convection or 375˚f conventional oven. bake for 15 minutes and then stir or flip the meats for even heating. return to oven and bake for 10-15 minutes more depending on how crowded the slices/pieces are.

Greens Romaine
Arcadian Mix
Chopped Romaine
Shredded Kale
Baby Spinach
Mesclun
Shredded Cabbage
Frisee
Arugula
Iceberg Wedge
Little Gem Lettuce
Grilled Romaine
Field Greens
Pea Shoots
Radish Sprouts
Sunflower Sprouts
Watercress
Baby Kale
Fresh Herbs

Grains, Legumes & Seeds Quinoa
Red Quinoa
Freekah
Bulghur
Spelt
Wheatberries
Amaranth
Millet
Forbidden Rice
Wild Rice
Orzo
Black Beluga Lentils
Black Beans
Kidney Beans
Chickpeas
Edamame
Hummus
Green Peas
Pepitas
Sesame Seeds
Sunflower Seeds
Farro
Sorghum

Proteins Grilled Chicken
Applewood Turkey
Tofu
Baja Tofu
Bacon
Ham
Hard Boiled Eggs

Fresh Veggies Grape Tomatoes
Kumato Tomatoes
Cherry Tomatoes
Shredded Carrots
Sliced Celery
Broccoli
Cauliflower
Diced Cucumbers
Sliced Mushrooms
Sliced Bell Peppers
Banana Pepper
Sliced Radishes
Sliced Red Onions
Scallions
Black Olives
Roasted Corn
Pico de Gallo
Lemons
Pepperoncini
Roasted Beets

Chef prepared salads Albacore Tuna Salad
Mom's Chicken Salad
Black Lentil Salad
Farro Salad
Shaved Cauliflower
Chickpea Salad
Roasted Mushroom Salad
Three Potato Salad
Superfood Salad
Greek Orzo Salad
Sesame Broccolini
Spelt Salad with Balsamic Cherries
Salmon Dill Pasta Salad
Chicken Caesar Pasta Salad
Honey Balsamic Beets
Roasted Chinese Eggplant
Summer Black Bean Salad
Caprese Pasta Salad
Cherry Pecan Slaw
Coleslaw
Greek Village Salad
Hot and Spicy Caprese
Italian Deli Pasta Salad
Mediterranean Cous Cous Salad
Oven Roasted Peppers
Oven Roasted Plum Tomatoes
Potato Salad
Red Quinoa and Pea Salad
Roasted Carrots with Pistachios
Spicy Cabbage Slaw
Seeded Kale Slaw
Sonoma Chicken Salad
Super Grain Salad
Toasted Fregola and Corn Salad
Tarragon Turkey Salad
Red Quinoa Tabouli
Sesame Noodle Salad

Cheeses Gorgonzola
Parmesan
Feta
Asiago
Cheddar
Cottage Cheese
Ciligiene

Toppings Dried Cranberries
Dried Corn
House Croutons
Golden Raisins
Raisins
Wasabi Peas
Dried Peas
Sesame Sticks
Toasted Walnuts
Toasted Pistachios
Toasted Sliced Almonds

dressings Ranch
Lime Cilantro
Asian Vinaigrette
Fat Free Italian
Italian
Cobb Dressing
Balsamic Vinaigrette
Chia Seed Dressing
Lemon Basil
Greek Dressing
Carrot Ginger Vinaigrette
Caesar Dressing
Lemon Vinaigrette
Raspberry Balsamic Vinaigrette
Jalapeno Lime Vinaigrette

Fruits & Yogurt Watermelon
Honeydew
Cantaloupe
Grilled Pineapple
Sliced Grapefruit
Grapes
Pineapple
Kiwi
Mango
Papaya
Greek Yogurt
Plain Yogurt
Wildberry Yogurt

Weekly Specials Chicken Potstickers w/ Soy & Ginger Dipping Sauce
Burnt Honey and Chili Glazed Carrots
Thai Turkey Meatballs w/ Red Curry Sauce
Coconut Rice
Corn w/Miso and Scallions
Hoisin Braised Pork Shoulder

Classics Rotisserie Chicken
Macaroni and Cheese
Steamed Broccoli
Roasted Sweet Potatoes
Jasmine Rice

by the slice Cheese - $3.69
Pepperoni - $3.99
Sausage - $3.99
Veggie - $3.99

Personal Size Deep Dish Cheese - $6.99
Pepperoni - $7.69
Sausage - $7.69
Veggie - $7.69

Whole Pies- 18" Cheese - $20.00
Pepperoni - $22.00
Sausage - $22.00
Veggie - $22.00

coffee ESPRESSO - $2.50 - $3.25
COFFEE - $2.50 - $2.75
COLD BREW - $3.75
NITRO - $4.25
AMERICANO - $2.85 - $3.25
CAPPUCCINO - $3.75 - $4.50
LATTE - $3.75 - $4.50
HONEY CINN LATTE - $4.85
MALTED FREDDO - $3.85
CHAI LATTE - $3.75 - $4.50
MATCHA LATTE - $3.75 - $4.25
HOT CHOCOLATE - $2.25 - $2.50

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