Option A: Caprese Chicken Salad- GF
Romaine Lettuce topped with Cilliegine Mozzarella, Heirloom Grape Tomatoes, Avocado and Grilled Chicken Breast with an Aged Balsamic Glaze and Extra Virgin Basil Oil

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: Shrimp Po’boy Lettuce Wraps
Marinated Shrimp tossed with Remoulade Shredded Cabbage, Tomato and served in a Boston Bibb Lettuce Cup with Cucumber Salad

Desserts
Pumpkin Cheesecake Drizzled with Carmel Sauce Allergy Friendly Fruits Cup with Berries