Lunch Collections

Minimum order of 10 per buffet. Includes a mixed green salad, two house-made dressings, baked rolls, and butter.

Quinoa Cakes with Roasted Red Pepper Relish Made with beans, vegetables, flex seeds, and herbs. Chef’s selection of seasonal vegetable and starch VG

Portobello Cap Filled with ricotta, spinach, sun-dried tomatoes, and parmesan cheese. Chef’s selection of seasonal vegetable and starch V

Farmed Tilapia Blue Lake green beans and Lundberg Family Farms brown rice pilaf S

Citrus Basil Roasted Chicken Roasted baby carrots and Yukon gold whipped potatoes

Plant-Forward Pasta Tempeh, seasonal vegetables, penne, and herbs in a light tomato sauce VG

Baked Vegetable Lasagna Layers of pasta with roasted vegetables, ricotta and mozzarella cheese, tomato sauce V

Pollo a la Crema Pasta Grilled chicken breast, cremini mushrooms, sun-dried tomatoes, parmesan cheese, cream, basil, and oregano

Baked Classic Lasagna Layers of pasta with Angus beef, ricotta and mozzarella cheese, tomato sauce

Includes a mixed green salad with cucumber, carrots, radish, and chipotle-lime vinaigrette. Fajitas Choice of vegetables or chicken Black beans, cilantro rice, Pico de Gallo, guacamole (seasonal), sour cream, shredded cheese, and Mi Rancho flour tortillas

Tostada Bar Soft corn tortillas and crispy corn tostada shells Grilled vegetables or chicken, refried pinto beans, Spanish rice, Pico de Gallo, guacamole (seasonal), crema, and shredded cheese

Cheese or Chicken Enchiladas Black beans, Spanish rice, Pico de Gallo, guacamole (seasonal), sour cream, shredded cheese, and Mi Rancho flour tortillas