Option A: Grilled Salmon Spinach Salad-GF
Fresh Mixed Berries, Mandarin Oranges, Goat Cheese, Arugula and Raspberry Dressing

Option B: Fire Roasted Vegetable Quesadilla
Mushrooms, Onions, Red Peppers, Yellow Peppers, and Brussels Sprout Petals with Shredded Monterrey Jack Cheese paired with Tri Colored Corn Chips and Pico

Option C: Chicken Cordon Bleu
Breaded Chicken Breast stuffed with Ham and Gruyere Cheese, Mornay Sauce, Au Gratin Potato and Green Bean Bundle

Desserts
Pumpkin Cheesecake Drizzled with Carmel Sauce Allergy Friendly (Fruits Cups with Berries)