Lunch
A garden fresh salad served as a full meal — six cups of mixed greens, spinach, and kale layered with tomato, cucumber, green beans, carrots, and grilled vegetables. Finished with your choice of 6 oz. baked seasoned salmon, 6 oz. grilled rosemary chicken breast, or 6 oz. baked tofu with ½ cup of garbanzo beans.
Dressings available table side: low-calorie Italian, balsamic vinaigrette, olive oil and balsamic vinegar, or fresh lemon wedges (ranch available upon request).
Served with rolls and butter, iced tea, coffee, or decaf, and an 8 oz. serving of fresh seasonal fruit for dessert.
 
Dinner
Two cups of mixed greens with tomato, cucumber, and shredded carrots. Served with low-calorie Italian and balsamic vinaigrette dressings. Olive oil, balsamic vinegar, and lemon wedges provided at each table. Fat-free ranch available upon request.
 
Entrée — Choice of:
6 oz. Roasted Lemon Basil Chicken with specially prepared side of vegetables
6 oz. Grilled Seasoned Salmon with specially prepared side of vegetables
6 oz. Seared Seasoned Tofuwith specially prepared side of vegetables
Finale
6 oz. serving of fresh seasonal fruit with mint.