Company Name

Your Name

Monday

Tuesday

Wednesday

Thursday

Friday

Note to the Chef

Crafted Daily

Option A – Club Sandwich with turkey, ham, swiss cheese, spinach, tomato, bacon & mayo

Option B – Veggie Sandwich with cucumber, red pepper, tomato, hummus & arugula

Option C – Caprese Sub Chicken, spinach, basil, buffalo mozzarella cheese, roma tomato, balsamic vinaigrette and olive oil.

Options A,B and C are served with Orzo salad containing olives, red pepper, buffalo mozzarella, green onion & olive oil

Option C – Roasted Turkey with Pickled Veggies, havarti cheese, croissant, mayo, garlic, lemon, zucchini, carrots and onions.

Options A,B and C are served with Greek honeydew and cucumber salad with greek yogurt, cucumbers, honeydew & mint

Option C – Rainbow Roast Beef Wraps, mango, roasted red pepper, spinach, red onion, black beans, thyme, wraps.
Options A,B and C are served with Coles’ Slaw of shaved greens, crumbled bacon & creamy jalapeno maple dressing
Option C – Thai Chicken Lettuce Wraps Bibb lettuce, chicken pieces, carrots, yellow squash, zucchini, cilantro, basil, green onion, red cabbage.
Options A,B and C are served with Lo-mein noodles with green onions, sesame oil, tamari.
Option C – Italian Sub Ham, pepperoni, salami, red onions, banana peppers, shredded green leaf lettuce.
Options A,B and C are served with roasted garlic & truffle fingerling potatoes
Option C – Spanish Salad Chicken, green leaf lettuce, cotija cheese, corn tortilla, tomatillo and tomato jam, onions, cilantro.
Options A,B and C are served with black bean salad containing, black beans, corn, avocado, tomato, cucumber, green onion, lime & cilantro.
Option C – Fig and Prosciutto, arugula, havarti cheese, cherry tomato relish, onions.
Options A,B and C are served with Rustic Fingerling Potato Salad containing fingerings, sour cream, milk, green onions & fennel
Option C – Chicken Salad, dill, grapes, green onions, celery, yogurt, croissant.
Options A,B and C are served with Cucumber salad containing, english cucumbers & red onion.
Option C – Pastrami and Swiss, rye bread, swiss cheese, caramelized onions and peppers, sweet pickle and red pepper aioli.
Options A,B and C are served with German potato salad containing red potato, bacon, dijon mustard, garlic and parsley.
Option C – Turkey and Pesto, ciabatta, basil, garlic, olive oil, walnuts, arugula, lemon, mayo, tomato.
Options A,B and C are served with Quinoa salad containing quinoa, tomato, spinach, feta cheese and avocado.