Quinoa Salad (VG) (GF): Quinoa-chick pea tabbouleh salad with cucumber, tomato red onion, parsley, lemon juice and olive oil on a bed of romaine lettuce
Tuna Nicoise Salad (GF): Tuna Nicoise Salad with seared rare ahi tuna, Mediterranean olives, roasted potatoes, haricot verts, hard-boiled egg, tomato and Dijon vinaigrette on a bed of mixed greens
Turkey and Brie Croissant: Roasted turkey breast with sliced brie and cranberry-mango chutney on a butter croissant
Roast Beef with Cheddar Cheese: Roast beef with cheddar cheese, sliced tomato and green leaf lettuce on sourdough bread
Roasted Vegetable Focaccia (V): Seasoned, roasted zucchini, red onion and bell pepper with sun-dried tomato cream cheese and olive tapenade mayo on herb focaccia bread
