Mixed field greens, diced tomatoes and cucumbers tossed in a honey Dijon dressing and topped with fresh avocado, beets, asparagus, goat cheese and candied pecans.
Creamy spinach and goat cheese, kalamata olives, cocktail tomatoes, red onions and goat cheese on an oven-baked flatbread. Finished with a drizzle of creamy garlic aioli and oregano.
Mixed field greens, diced tomatoes and cucumbers tossed in an Asian sesame vinaigrette. Topped with Thai crispy chicken strips, fresh avocado, house-prepared mango salsa, red peppers and cashews.
Crispy breaded pollock fillet, cheddar cheese, tomatoes, green leaf lettuce and tartar sauce on a toasted bun. Served with coleslaw and fries.
Mounds of beets, asparagus, carrots, tomatoes, goat cheese and cucumbers around warm quinoa. Topped with seasoned flame-grilled chicken breast strips and finished with a drizzle of balsamic glaze and olive oil.
Half a BLT Sandwich – bacon, lettuce, tomatoes and mayonnaise – on grilled sourdough bread. Served with soup and a side house salad.
Adults and youth (ages 13 and older) need an average of 2,000 Cals a day, and children (ages 4 to 12) need an average of 1,500 calories a day. However, individual needs may vary.