Lunch Menu

The lunch menu is updated on a biweekly basis.

Menu Planning

A ten-day menu plan is submitted one week in advance for approval. Each chef rotates in creating the 10-day plan. Since we are a "nut free zone," the kitchen uses no nut oils, no peanut butter or anything having nuts in it.

One hot entree may be offered each day. Portion size will not exceed 3 ounces. In the 10-day menu plan there will be:

  • 40% Chicken
  • 20% Red Meat
  • 20% Fish
  • 20% Vegetarian

One hot fresh vegetable is offered each day. All vegetables are prepared as vegetarian or vegan, meaning no animal products is used in seasoning. Vegetables are served in season for best nutrition and taste.

All starches are prepared as vegetarian, meaning no animal product is used in seasoning. Whenever pasta or grain is prepared with meat, chicken or fish as an entrée, a vegetarian alternative will be available. Whole wheat pastas and whole grains are to be used.

A soup is offered each day. All soups are made from scratch with 90% being vegetarian and made from our own vegetable stock. All stocks (vegetable or chicken) are made in-house in accordance with French technique.

Sandwiches are vegetarian 70% of the time. At no time should the sandwich and soup both be made using animal protein, i.e., if chicken soup is being served then the sandwich must be vegetarian. Bread and wraps are whole grain products.

Salad Bars
There are two salad bars containing salad makings, vegetarian protein items, cold fresh raw vegetables, canned tuna, fresh raw fruit and salads. All prepared food is made in our kitchen by our chefs, using only natural products. Salad dressings are made from scratch by our chefs every day. Also, vinegars and olive oil are available.

Fruit is dessert on 80% of the menus. Fresh fruits are greatly varied and served in season. One prepared dessert may be served every 5 days. Portion size will not exceed 1 ounce. At no time will we use packaged or commercially prepared desserts.


SOUP: Chili Soup

SANDWICH: Quesadilla

ENTREE: Chicken Wings with Frank's Sauce

VEG. OPTION: Peppers Stuffed with Rice, Beans

VEGETABLE: Sautéed Spinach

STARCH: Smashed Potatoes

DESSERT: Fresh fruit


SOUP: Cauliflower Soup

SANDWICH: Beet & Goat Cheese Wrap

ENTREE: Roasted Tomato Coconut Fish

VEG. OPTION: Zucchini and Quinoa Patties

VEGETABLE: Sautéed Collard Greens

STARCH: Polenta

DESSERT: Fresh fruit


SOUP: Black Bean Soup

SANDWICH: See Entrée

ENTREE: Brisket Tacos with Chipotle and Apricot Sauce

VEG. OPTION: Migas Taco


STARCH: Oven Chipped Potatoes

DESSERT: Brownies


SOUP: Spiced Carrot Soup

SANDWICH: See Entrée

ENTREE: Chicken Shawarma

VEG. OPTION: Falafel Burger


STARCH: Oven Fries

DESSERT: Fresh fruit


SOUP: Broccoli Soup

SANDWICH: Chicken, Tomato and Avocado Torta

ENTREE: Black Bean Chilaquiles

VEG. OPTION: See Entrée

VEGETABLE: Onions, Corn and Peppers

STARCH: See Entrée

DESSERT: Fresh fruit


SOUP: Split Pea Soup

SANDWICH: Roasted Veggies with Mozzarella on 7-Grain Bagette

ENTREE: Penne Beef Ragout

VEG. OPTION: Mushroom Ragout

VEGETABLE: Zucchini and Yellow Squash

STARCH: See Entrée

DESSERT: Fresh fruit