Common use of Beef Clause in Contracts

Beef. All beef served medium-rare to medium Served with a ragout of mushrooms and madeira demi-glace 12 oz. ribeye, served with an herbed butter Sweet tomato and balsamic marinated shoulder tender steak, accented with sauteed mushrooms and caramelized shallots and a red wine sauce Slow roasted and presented with creamy horseradish sauce and au jus London Broil Seared pork loin rolled in chipotle ancho pepper Seared pork chop topped with an apricot xxxxxx chutney Crispy fried pork, sweet peppers, and red onions sauteed with a savory sauce. Served over steamed rice Floured then sauteed with a lemon, white wine, & butter sauce Grilled country ham topped with pineapple rings Chicken breast stuffed with mushrooms and finished with a crimini mushroom sauce Chicken breast in a sun dried tomato marinade, topped with sun dried tomatoes Topped with creamy beurre blanc Baked chicken breast topped with spinach and Swiss cheese Lightly breaded chicken with lemon zest, topped with capers and mushrooms Breaded chicken stuffed with ham and Swiss cheese. Covered with a supreme sauce Chicken, peppers, onions and water chestnuts in a garlic sauce. Served over steamed rice Topped with fresh herbs and bread crumbs with a lemon emulsion. Served with tartar sauce Cod dipped in lemon pepper and then covered with panko bread crumbs Seared salmon served with a fresh xxxx butter White fish lightly battered and seasoned, then fried golden brown. Served with tartar sauce Topped with a mushroom-tomato relish and a spicy remolaude sauce Prices are subject to change until signed contract and initial deposit are secured

Beef. All beef served medium-rare to medium Served with a ragout of mushrooms and madeira demi-glace 12 oz. ribeye, served with an herbed butter Sweet tomato and balsamic marinated shoulder tender steak, accented with sauteed mushrooms and caramelized shallots and a red wine sauce Slow roasted and presented with creamy horseradish sauce and au jus London Broil Seared pork loin rolled in chipotle ancho pepper Seared pork chop topped Char-grilled steak, pressed with cracked peppercorns, and finished with a cognac & cream pan sauce Served with an apricot xxxxxx apple chutney and cider sauce Herb roasted pork loin, accented with a caramelized shallot pan sauce Roasted chicken, andouille sausage, gulf shrimp, and garden peppers. Served over seasoned tomato rice Crispy fried pork, sweet peppers, and red onions sauteed with a savory sauce. Served over steamed rice Floured then sauteed with a lemon, white wine, & butter sauce Grilled country ham topped with pineapple rings Chicken breast stuffed with mushrooms and finished with a crimini mushroom sauce Chicken breast in a sun dried tomato marinade, topped with sun dried tomatoes Topped with creamy beurre blanc Baked chicken breast topped with spinach and Swiss cheese Lightly breaded chicken with lemon zest, topped with capers and mushrooms Breaded chicken stuffed with ham and Swiss cheese. Covered with a supreme sauce Chicken, peppers, onions and water chestnuts in a garlic sauce. Served over steamed rice Chicken breast in a sun dried tomato marinade, topped with sun dried tomatoes Broiled chicken breast marinated in a red pepper, garlic and herb vinaigrette; served in a light chicken broth reduction Presented with a gingered citrus sauce Baked chicken breast seasoned with lemon pepper and butter sauce Served with a caramelized honey-brown butter and tartar sauce Topped with fresh herbs and bread crumbs with a lemon emulsion. Served with tartar sauce Cod dipped in lemon pepper and then covered Sesame seared tuna with panko bread crumbs a wasabi cream Seared salmon served with a fresh xxxx butter White fish lightly battered and seasoned, then fried golden brown. Served with tartar sauce Topped with a mushroom-tomato relish and a spicy remolaude sauce Prices are subject to change until signed contract Served with marinara sauce Portabella mushroom ravioli served with marinara Butternut squash with bechamel sauce Fresh grilled summer vegetables partnered with a creamy risotto Sautéed peppers, onions, carrots and initial deposit are securedbroccoli with Chinese black vinegar sauce. Folded into a bed of hot soba noodles Made with shredded potatoes, spinach, garlic, green onions and cheese. Served with a side of steamed vegetables Red onions, zucchini, yellow squash, red peppers and roasted garlic. Served with a spiced mango sauce over jasmine rice Sautéed mushrooms, sizzled onions, shredded carrots, roasted garlic, scallions, and sweet peppers. Served with a red xxxxx sauce over brown rice Onions and peppers sautéed then slow simmered with quinoa and tomatoes. Served in a broiled red pepper bell on a nest of lemon-basil buckwheat noodles Veggie sandwich, served on grilled focaccia bread and dressed with a lemon-aioli sauce and feta cheese. Served with Parkview Field hummus and pita chips Romaine lettuce, shaved parmesan cheese and housemade herbed garlic croutons Mixed greens topped with fresh grape tomatoes, shredded carrots, cucumber slices and housemade herbed garlic croutons. Served with a trio of dressings Romaine lettuce, black olives, diced red onions, artichokes, tomatoes, and pepperoncini. Accented with feta cheese & herb dressing Mixed garden greens tossed with diced apples, candied pecans, blue cheese crumbles, shredded carrots and diced sweet peppers. Finished with an apple cider vinaigrette Baby spinach, sliced egg, crispy red onion, and toasted almonds. Served with French dressing Spinach, strawberries, almonds and feta cheese. Drizzled with balsamic vinaigrette Chopped greens, red cabbage, green onions, red peppers, mandarin oranges and fried wontons. Served with oriental dressing Fresh chopped greens, blueberries, blue cheese crumbles, bacon, and red onions. Tossed with a raspberry-orange vinaigrette Romaine lettuce, black beans, tomatoes, corn, guacamole, and queso fresca. Served with honey lime dressing Romaine lettuce, Kalamata olives, tomatoes, red peppers, banana peppers, red onion, and asiago cheese. Served with zesty Italian dressing Mix of garlic, sesame, and Kalamata olive ciabatta breads Assortment of onion dill, French, and multigrain Whole, trimmed beans lightly seasoned and roasted Whole stalk asparagus, steamed and lightly salted Traditional trio of broccoli, carrots, and cauliflower Fresh carrots, lightly steamed and tossed with spiced honey and baked tender Yellow squash, zucchini, onions, grape tomatoes, and peppers Whole green beans, broccoli, cauliflower, baby whole carrots, and red peppers Carrots, red & yellow peppers, green beans, and cauliflower Broccoli, orange & yellow carrots, sugar snap peas, green peppers, and cranberries Broccoli, yellow carrots, green beans, and red peppers Green beans, broccoli cuts, onions, mushrooms, and red peppers Broccoli, green beans, mushrooms, yellow carrots, water chestnuts, onions, and red peppers

Beef. All beef served medium-rare to medium Served with a ragout of mushrooms and madeira demi-glace 12 oz. ribeye, served with an herbed butter Sweet tomato and balsamic marinated shoulder tender steak, accented with sauteed mushrooms and caramelized shallots and a red wine sauce Slow roasted and presented with creamy horseradish sauce and au jus London Broil Seared pork loin rolled in chipotle ancho pepper Seared pork chop topped with an apricot xxxxxx chutney Crispy fried pork, sweet peppers, and red onions sauteed with a savory sauce. Served over steamed rice Floured then sauteed with a lemon, white wine, & butter sauce Grilled country ham topped with pineapple rings Chicken breast stuffed with mushrooms and finished with a crimini mushroom sauce Chicken breast in a sun dried tomato marinade, topped with sun dried tomatoes Topped with creamy beurre blanc Baked chicken breast topped with spinach and Swiss cheese Lightly breaded chicken with lemon zest, topped with capers and mushrooms Breaded chicken stuffed with ham and Swiss cheese. Covered with a supreme sauce Chicken, peppers, onions and water chestnuts in a garlic sauce. Served over steamed rice Topped with fresh herbs and bread crumbs with a lemon emulsion. Served with tartar sauce Cod dipped in lemon pepper and then covered with panko bread crumbs Seared salmon served with a fresh xxxx butter White fish lightly battered and seasoned, then fried golden brown. Served with tartar sauce Topped with a mushroom-tomato relish and a spicy remolaude sauce Prices are subject to change until signed contract Portabella mushroom ravioli served with marinara Butternut squash with bechamel sauce Fresh grilled vegetables partnered with a creamy risotto Sautéed peppers, onions, carrots and initial deposit are securedbroccoli with Chinese black vinegar sauce. Folded into a bed of hot soba noodles Red onions, zucchini, yellow squash, red peppers and roasted garlic. Served with a spiced mango sauce over jasmine rice Sautéed mushrooms, sizzled onions, shredded carrots, roasted garlic, scallions, and sweet peppers. Served with a red xxxxx sauce over brown rice Onions and peppers sautéed then slow simmered with quinoa and tomatoes. Served in a broiled red pepper bell on a nest of lemon-basil buckwheat noodles Mixed greens topped with fresh grape tomatoes, shredded carrots, cucumber slices and housemade herbed garlic croutons. Served with a trio of dressings Romaine lettuce, shaved parmesan cheese and housemade herbed garlic croutons Mixed garden greens tossed with diced apples, candied pecans, blue cheese crumbles, shredded carrots & diced sweet peppers. Finished with an apple cider vinaigrette Baby kale tossed with quinoa, avocado, cucumbers, sweet peppers and feta cheese. Served with lemon Dijon vinaigrette Spinach, strawberries, almonds and feta cheese. Drizzled with balsamic vinaigrette Baby spinach, sliced egg, crispy red onion, and toasted almonds. Served with French dressing Fresh chopped greens, blueberries, blue cheese crumbles, bacon, and red onions. Tossed with a raspberry-orange vinaigrette Chopped greens, red cabbage, green onions, red peppers, mandarin oranges and fried wontons. Served with oriental dressing Romaine lettuce, Kalamata olives, tomatoes, red peppers, banana peppers, red onion, and asiago cheese. Served with zesty Italian dressing Romaine lettuce, black beans, tomatoes, corn, guacamole, and queso fresca. Served with honey lime dressing Coleslaw • Fruit Salad • Potato Salad • Pasta Salad Mix of garlic, sesame, and Kalamata olive ciabatta breads Assortment of onion dill, French, and multigrain Whole, trimmed beans lightly seasoned and roasted Whole stalk asparagus, steamed and lightly salted Traditional trio of broccoli, carrots, and cauliflower Fresh carrots, lightly steamed and tossed with spiced honey and baked tender Yellow squash, zucchini, onions, grape tomatoes, and peppers Carrots, red & yellow peppers, green beans, and cauliflower Broccoli, orange & yellow carrots, sugar snap peas, green peppers, and cranberries Broccoli, yellow carrots, green beans, and red peppers Green beans, broccoli cuts, onions, mushrooms, and red peppers Zucchini, yellow squash, green beans, red peppers, onion, leaf spinach, and tomatoes Nutrient-rich grain steeped in an aromatic vegetable broth * This dessert is gluten-free * Topped with caramels, brownie pieces, and pecans. Drizzled with a caramel ganache Lemon, Seven Layer, Mount Caramel Oatmeal, Raspberry Rhapsody Choose 3: Plain, Mango, Blueberry, Caramel, Strawberry, Raspberry with Ice Cream - $75.00 with Ice Cream - $75.00 Served with a Tuscan herbed seasoning

Beef. All beef served medium-rare to medium Served with a ragout of mushrooms and madeira demi-glace 12 oz. ribeye, served with an herbed butter Sweet tomato Two 4-oz. filet mignon with bordelaise and balsamic marinated shoulder tender steak, accented with sauteed mushrooms and caramelized shallots and a red wine bearnaise sauce Slow roasted and presented with creamy horseradish sauce and au jus London Broil Seared Pan fried Panko breaded pork tenderloin topped with onion Jalapeño gravy Pork loin chops slowly cooked and simmered in rich mushroom caramelized onion sauce Char-grilled peppery garlic and sweet soy marinated tenderloin Oven roasted pork loin rolled in chipotle ancho pepper Seared with herbs and Balsamic vinegar Stir fried pork chop topped strips, broccoli and carrots with an apricot xxxxxx chutney Crispy fried pork, sweet peppers, and red onions sauteed with a savory sauce. Served over steamed rice Floured then sauteed with a lemon, white wine, & butter sticky ginger-Sriracha garlic sauce Grilled country ham topped with pineapple rings at Parkview Field Chicken breast stuffed with mushrooms and finished with a crimini mushroom sauce Chicken Seasoned, seared chicken breast smothered in a sun dried tomato marinade, topped with sun dried tomatoes Topped with creamy beurre blanc xxxxx Xxxxx cream sauce Baked chicken breast topped with spinach spinach, bacon, mushrooms, and Swiss cheese Lightly breaded chicken with lemon zest, topped with capers and mushrooms Breaded chicken stuffed with ham and Swiss cheese. Covered with a supreme sauce ChickenCrispy chicken, peppers, onions and water chestnuts in a garlic sauce. Served over steamed rice Served with a Tuscan herbed seasoning Topped with fresh herbs and bread crumbs with a lemon emulsion. Served with tartar sauce Cod dipped in lemon pepper and then covered with panko bread crumbs Seared salmon served with a fresh xxxx butter White fish lightly battered and seasoned, then fried golden brown. Served with tartar sauce Topped with a mushroom-tomato relish and a spicy remolaude sauce Prices are subject to change until signed contract Oven baked Louisiana blackened white fish and initial deposit are securedshrimp combo at Parkview Field Portabella mushroom ravioli served with marinara Butternut squash with bechamel sauce Fresh grilled vegetables partnered with a creamy risotto Sautéed mushrooms, sizzled onions, shredded carrots, roasted garlic, scallions, and sweet peppers. Served with a red xxxxx sauce over brown rice Onions and peppers sautéed then slow simmered with quinoa and tomatoes. Served in a broiled red pepper bell on a nest of lemon-basil buckwheat noodles Fried egg noodles, cabbage, onions, peppers, eggs, and carrots. Served with housemade Pad Thai sauce Stir fried tofu and Oriental vegetables in garlic-ginger soy sauce, over xxxxxxx xxxxx xxxx at Parkview Field Mixed greens served with fresh grape tomatoes, shredded carrots, cucumber slices and housemade herbed garlic croutons. Served with assorted dressings Romaine lettuce, shaved parmesan cheese and housemade herbed garlic croutons Mixed garden greens tossed with diced apples, candied pecans, blue cheese crumbles, shredded carrots & diced sweet peppers. Finished with an apple cider vinaigrette Baby kale tossed with quinoa, avocado, cucumbers, sweet peppers and feta cheese. Served with lemon Dijon vinaigrette Spinach, strawberries, almonds and feta cheese. Drizzled with balsamic vinaigrette Baby spinach, sliced egg, crispy red onion, and toasted almonds. Served with French dressing Chopped greens, red cabbage, green onions, red peppers, mandarin oranges and fried wontons. Served with oriental dressing Coleslaw • Fruit Salad • Potato Salad • Pasta Salad Assortment of onion dill, French, and multigrain at Parkview Field Whole, trimmed beans lightly seasoned and roasted Whole stalk asparagus, steamed and lightly salted Traditional trio of broccoli, carrots, and cauliflower Fresh carrots, lightly steamed and tossed with spiced honey and baked tender Yellow squash, zucchini, onions, grape tomatoes, and peppers Carrots, red & yellow peppers, green beans, and cauliflower Broccoli, orange & yellow carrots, sugar snap peas, green peppers, and cranberries Green beans, broccoli cuts, onions, mushrooms, and red peppers Zucchini, yellow squash, green beans, red peppers, onion, leaf spinach, and tomatoes at Parkview Field Topped with caramels, brownie pieces, and pecans. Drizzled with a caramel ganache Lemon, Seven Layer, Mount Caramel Oatmeal, Raspberry Rhapsody Choose 3: Plain • Raspberry • Chocolate • Chocolate Chip Apple, Peach, or Blueberry with Ice Cream - $75 at Parkview Field Sliced chicken breasts flame-broiled then nested in fettuccine noodles with xxxxxxx xxxxx Served with a Tuscan herbed seasoning Served with a sesame sauce Chopped greens, red cabbage, green onions, red peppers, mandarin oranges and fried wontons. Served with an oriental dressing at Parkview Field Seasoned, seared chicken breast smothered in a white supreme sauce Yellow squash, zucchini, onions, peppers, cherry tomatoes

Beef. All beef served medium-rare to medium Served with a ragout of mushrooms and madeira demi-glace 12 oz. ribeye, served with an herbed butter Sweet tomato and balsamic marinated shoulder tender steak, accented with sauteed mushrooms and caramelized shallots and a red wine sauce Slow roasted and presented with creamy horseradish sauce and au jus London Broil Seared pork loin rolled in chipotle ancho pepper Seared pork chop topped with an apricot xxxxxx chutney Crispy fried pork, sweet peppers, and red onions sauteed with a savory sauce. Served over steamed rice Floured then sauteed with a lemon, white wine, & butter sauce Grilled country ham topped with pineapple rings Children 12 and under: Buffet price is half-priced Add $2.00 to any single plated item to make it a single entree buffet, or • choose two items and add $3.00 to the higher priced plated item to make a two entree buffet, or • choose three items and add $4.00 to the highest priced plated item to make a three entree buffet Chicken breast stuffed with mushrooms and finished with a crimini mushroom sauce Chicken breast in a sun dried tomato marinade, topped with sun dried tomatoes Topped with creamy beurre blanc Seasoned, seared chicken breast smothered in a white supreme sauce Baked chicken breast topped with spinach and Swiss cheese Lightly breaded chicken with lemon zest, topped with capers and mushrooms Breaded chicken stuffed with ham and Swiss cheese. Covered with a supreme sauce ChickenCrispy chicken, peppers, onions and water chestnuts in a garlic sauce. Served over steamed rice Topped with fresh herbs and bread crumbs with a lemon emulsion. Served with tartar sauce Cod dipped in lemon pepper and then covered with panko bread crumbs Seared salmon served with a fresh xxxx butter White fish lightly battered and seasoned, then fried golden brown. Served with tartar sauce Topped with a mushroom-tomato relish and a spicy remolaude sauce Prices are subject Children 12 and under: Buffet price is half-priced Add $2.00 to change until signed contract any single plated item to make it a single entree buffet, or • choose two items and initial deposit are securedadd $3.00 to the higher priced plated item to make a two entree buffet, or • choose three items and add $4.00 to the highest priced plated item to make a three entree buffet Portabella mushroom ravioli served with marinara Butternut squash with bechamel sauce Fresh grilled vegetables partnered with a creamy risotto Sautéed mushrooms, sizzled onions, shredded carrots, roasted garlic, scallions, and sweet peppers. Served with a red xxxxx sauce over brown rice Onions and peppers sautéed then slow simmered with quinoa and tomatoes. Served in a broiled red pepper bell on a nest of lemon-basil buckwheat noodles Fried egg noodles, cabbage, onions, peppers, eggs, and carrots. Served with housemade Pad Thai sauce Mixed greens topped with fresh grape tomatoes, shredded carrots, cucumber slices and housemade herbed garlic croutons. Served with a trio of dressings Romaine lettuce, shaved parmesan cheese and housemade herbed garlic croutons Mixed garden greens tossed with diced apples, candied pecans, blue cheese crumbles, shredded carrots & diced sweet peppers. Finished with an apple cider vinaigrette Baby kale tossed with quinoa, avocado, cucumbers, sweet peppers and feta cheese. Served with lemon Dijon vinaigrette Spinach, strawberries, almonds and feta cheese. Drizzled with balsamic vinaigrette Baby spinach, sliced egg, crispy red onion, and toasted almonds. Served with French dressing Fresh chopped greens, blueberries, blue cheese crumbles, bacon, and red onions. Tossed with a raspberry-orange vinaigrette Chopped greens, red cabbage, green onions, red peppers, mandarin oranges and fried wontons. Served with oriental dressing Romaine lettuce, Kalamata olives, tomatoes, red peppers, banana peppers, red onion, and asiago cheese. Served with zesty Italian dressing Coleslaw • Fruit Salad • Potato Salad • Pasta Salad Mix of garlic, sesame, and Kalamata olive ciabatta breads Assortment of onion dill, French, and multigrain Whole, trimmed beans lightly seasoned and roasted Whole stalk asparagus, steamed and lightly salted Traditional trio of broccoli, carrots, and cauliflower Fresh carrots, lightly steamed and tossed with spiced honey and baked tender Yellow squash, zucchini, onions, grape tomatoes, and peppers Carrots, red & yellow peppers, green beans, and cauliflower Broccoli, orange & yellow carrots, sugar snap peas, green peppers, and cranberries Green beans, broccoli cuts, onions, mushrooms, and red peppers Zucchini, yellow squash, green beans, red peppers, onion, leaf spinach, and tomatoes Topped with caramels, brownie pieces, and pecans. Drizzled with a caramel ganache Lemon, Seven Layer, Mount Caramel Oatmeal, Raspberry Rhapsody Choose 3: Plain • Raspberry • Mango • Caramel Apple, Peach, or Blueberry with Ice Cream - $75 Served with a Tuscan herbed seasoning Served with a sesame sauce Chopped greens, red cabbage, green onions, red peppers, mandarin oranges and fried wontons. Served with an oriental dressing Sliced chicken breasts flame-broiled then nested in fettuccine noodles with xxxxxxx sauce Seasonal berries, melons, & shredded coconut tossed in sparkling prosecco Seasoned, seared chicken breast smothered in a white supreme sauce

Beef. All beef served medium-rare to medium Served with a ragout of mushrooms and madeira demi-glace 12 oz. ribeye, served with an herbed butter Sweet tomato and balsamic marinated shoulder tender steak, accented with sauteed mushrooms and caramelized shallots and a red wine sauce Slow roasted and presented with creamy horseradish sauce and au jus London Broil Seared pork loin rolled in chipotle ancho pepper Seared pork chop topped Char-grilled steak, pressed with cracked peppercorns, and finished with a cognac & cream pan sauce Served with an apricot xxxxxx apple chutney and cider sauce Herb roasted pork loin, accented with a caramelized shallot pan sauce Roasted chicken, andouille sausage, gulf shrimp, and garden peppers. Served over seasoned tomato rice Crispy fried pork, sweet peppers, and red onions sauteed with a savory sauce. Served over steamed rice Floured then sauteed with a lemon, white wine, & butter sauce Grilled country ham topped with pineapple rings Chicken breast stuffed with mushrooms and finished with a crimini mushroom sauce Chicken breast in a sun dried tomato marinade, topped with sun dried tomatoes Topped with creamy beurre blanc Baked chicken breast topped with spinach and Swiss cheese Lightly breaded chicken with lemon zest, topped with capers and mushrooms Breaded chicken stuffed with ham and Swiss cheese. Covered with a supreme sauce Chicken, peppers, onions and water chestnuts in a garlic sauce. Served over steamed rice Chicken breast in a sun dried tomato marinade, topped with sun dried tomatoes Broiled chicken breast marinated in a red pepper, garlic and herb vinaigrette; served in a light chicken broth reduction Presented with a gingered citrus sauce Baked chicken breast seasoned with lemon pepper and butter sauce Served with a caramelized honey-brown butter and tartar sauce Topped with fresh herbs and bread crumbs with a lemon emulsion. Served with tartar sauce Cod dipped in lemon pepper and then covered Sesame seared tuna with panko bread crumbs a wasabi cream Seared salmon served with a fresh xxxx butter White fish lightly battered and seasoned, then fried golden brown. Served with tartar sauce Topped with a mushroom-tomato relish and a spicy remolaude sauce Prices are subject to change until signed contract Served with marinara sauce Portabella mushroom ravioli served with marinara Butternut squash with bechamel sauce Fresh grilled summer vegetables partnered with a creamy risotto Sautéed peppers, onions, carrots and initial deposit are securedbroccoli with Chinese black vinegar sauce. Folded into a bed of hot soba noodles Made with shredded potatoes, spinach, garlic, green onions and cheese. Served with a side of steamed vegetables Red onions, zucchini, yellow squash, red peppers and roasted garlic. Served with a spiced mango sauce over jasmine rice Sautéed mushrooms, sizzled onions, shredded carrots, roasted garlic, scallions, and sweet peppers. Served with a red xxxxx sauce over brown rice Onions and peppers sautéed then slow simmered with quinoa and tomatoes. Served in a broiled red pepper bell on a nest of lemon-basil buckwheat noodles Veggie sandwich, served on grilled focaccia bread and dressed with a lemon-aioli sauce and feta cheese. Served with Parkview Field hummus and pita chips Romaine lettuce, shaved parmesan cheese and housemade herbed garlic croutons Mixed greens topped with fresh grape tomatoes, shredded carrots, cucumber slices and housemade herbed garlic croutons. Served with a trio of dressings Romaine lettuce, black olives, diced red onions, artichokes, tomatoes, and pepperoncini. Accented with feta cheese & herb dressing Mixed garden greens tossed with diced apples, candied pecans, blue cheese crumbles, shredded carrots and diced sweet peppers. Finished with an apple cider vinaigrette Baby spinach, sliced egg, crispy red onion, and toasted almonds. Served with French dressing Spinach, strawberries, almonds and feta cheese. Drizzled with balsamic vinaigrette Chopped greens, red cabbage, green onions, red peppers, mandarin oranges and fried wontons. Served with oriental dressing Fresh chopped greens, blueberries, blue cheese crumbles, bacon, and red onions. Tossed with a raspberry-orange vinaigrette Romaine lettuce, black beans, tomatoes, corn, guacamole, and queso fresca. Served with honey lime dressing Romaine lettuce, Kalamata olives, tomatoes, red peppers, banana peppers, red onion, and asiago cheese. Served with zesty Italian dressing Mix of garlic, sesame, and Kalamata olive ciabatta breads Assortment of onion dill, French, and multigrain Whole, trimmed beans lightly seasoned and roasted Whole stalk asparagus, steamed and lightly salted Traditional trio of broccoli, carrots, and cauliflower Fresh carrots, lightly steamed and tossed with spiced honey and baked tender Yellow squash, zucchini, onions, grape tomatoes, and peppers Carrots, red & yellow peppers, green beans, and cauliflower Broccoli, orange & yellow carrots, sugar snap peas, green peppers, and cranberries Broccoli, yellow carrots, green beans, and red peppers Green beans, broccoli cuts, onions, mushrooms, and red peppers Broccoli, green beans, mushrooms, yellow carrots, water chestnuts, onions, and red peppers