- Fresh breads accompanied by butter
- Village salad
- Market garden salad
- Centennial Caesar salad
- Toasted quinoa, chickpea and sundried tomato salad
- Chef’s vegetarian or vegan creation
- Roasted garlic and herb potatoes,
seasonal market vegetables - Oven roasted chicken cacciatore and
baked citrus salmon - Fresh fruit platter
- Baked cookies and pastries
