Tracelink Lunch Menus


Tracelink March 2019

Hi friends! We are excited about our upcoming lunches for your office, and we hope that you are as well. You can use this page to see what great lunches we have planned for the upcoming month.


(GF = Gluten Free / V = Vegetarian / VN = Vegan)

Monday 3/4: Sandwiches & Salads:

-”Big Kid’s Special” w/ jones farm ham & turkey, cheddar, red pepper cheese spread, balsamic & toasted pretzel roll

-Spiced Moroccan Chicken Wrap w/ hummus, roasted eggplant, cauliflower & cilantro-mint pesto

-BLT Sandwich w/ smoked bacon, sliced tomato, leaf lettuce & tarragon aioli

-Roasted Top Sirloin w/ rosemary & garlic crust, arugula & house dijonaise

-Hand Carved Turkey Sandwich w/ gruyere, leaf lettuce & scallion mayo

-Italian Sandwich w/ olive-caper-hots spread, ham, salami, mortadella, provolone, mozzarella & crisp lettuce

-Veggie Wrap w/ cumin roasted carrots, quinoa salad, red grapes, pecans & muhammara (V)

-Roasted Portobello Sandwich w/ cherry tomatoes, arugula, caramelized onion & boursin-cheese spread (V)

*Gluten Free Sandwiches Available*

-Fresh Fruit Salad (VN)

-Sprouted Salad w/ organic greens, mixed sprouts, carrots, radish & roma tomatoes(VN/GF)

-Garden Salad (VN/GF)

-Vinaigrette & Creamy Salad Dressings

-Freshly Baked Cookies

Tuesday 3/5: Build Your Own Taco Bar:

-Flour Tortillas (VN)

-Corn Tortillas (VN/GF)

-Pulled & Roasted Chicken (GF)

-Pork Carnitas (GF)

-Spanish Rice (VN)

-Black Beans (VN/GF)

-Calabacitas (VN/GF)

-Pico de Gallo (VN/GF)

-Salsa Verde (VN/GF)

-Homemade Crema (V/GF)

-Shredded Lettuce (VN/GF)

-Monterey Cheese & Queso Fresco (V/GF)

-Fried Corn Chips (VN/GF)

-Homemade Hot Sauce (VN/GF)

Monday 3/11: Surf & Turf Lunch:

-Grilled & Sliced Flank Steak with Chimichurri & Tamarind Chutney

-Sesame Crusted Salmon

-Red-Skinned Mashed Potatoes

-Grilled Asparagus Salad with Lemon & Parmesan

-Dinner Rolls

-Spring Salad & Caesar Salad

Tuesday 3/12: Stew Day:

-Traditional Beef Stew

-Turkey Stew w/ Moroccan Spices

-Chickpea & Tomato Stew

-Steamed Basmati Rice

-Sliced Iggy’s Bread w/ whipped butter

Friday 3/15: Corned Beef & Cabbage Lunch:

-Braised Corned Beef

-Potatoes, Cabbage & Stone Ground Mustard

-Vegetarian Sheppard’s Pie

-Country Bread

-Whipped Horseradish Butter

-Winter Salad of Frisée

-Garden Salad

-Bread & Butter Pudding

Monday 3/18: Frito Pie:

-Shredded & Braised Chicken Chili w/ crunchy frito topping

-South Western Pasta Salad

-Chopped Vegetable Salad

-Fruit Salad

-Green Onions

-Tomato Salsa

Tuesday 3/19: Chicken Stuffing Bake:

-Braised Chicken

-Crunchy stuffing w/ Swiss topping

-Roasted Brussel Sprouts, Baby Carrots & Red Onion

-Cranberry Chutney

-Shredded Romaine Salad w/ grape tomatoes, cucumbers & carrots