Dinner
MENU SALAD Tuscan Kale Salad (VG/GF/CN)
Red Quinoa, Tri-Color Cauliflower, Seasonal Fruit (Blackberries or Strawberries), Feta, Almonds, Maple Syrup Vinaigrette
ENTREE Flat Iron Steak with Rice Noodles, Garlic Tamari Reduction Roasted Rainbow Baby Carrots, Broccolini, Yuzu Sauce (DF/GF) OR Lentil Fritter Tikka Masala with Jasmine Rice (V/GF)
DESSERT Belgian Chocolate Cheesecake (V)
Rich chocolate cheesecake, Belgian chocolate, silken tofu CS = Contains Soy, GF = Gluten Free, V = Vegan, VG = Vegetarian, CN = Contains Nuts