Lunch Orders


OCC has arranged a pre-ordered lunch program with the Corner Bakery in Brea which is available to anyone attending the monthly meeting!

You may order from the following selections: 

1.       Lunch Box Sandwiches:  Lunch Box comes filled with a specialty sandwich, bakery chips, fresh seasonal fruit and a freshly baked cookie.  (See selections below.)

2.         Specialty Salad Entrees: Fresh greens, premium ingredients and unique dressings come together in a variety of sizes; served with freshly baked focaccia bread.  (See selections below.)

NO beverage included.  
Coke, Diet Coke, Sprite and bottled water may be purchased at the meeting for $1.00.

Lunch orders must be placed no later than Thursday 7:00 pm before the meeting date, and cancellations of orders must be submitted no later than Thursday 7:00 pm before the meeting.

Served with bakery chips, seasonal fruit & a baked sweet
Served with bakery chips, seasonal fruit & a baked sweet


Ham on Pretzel Bread
Smoked ham with shaved red onions, plum tomatoes, caraway Havarti cheese and stoneground mustard-mayo. (330 cal / 320 cal)

$12.00

Turkey on Pretzel Bread
Smoked turkey with shaved red onions, plum tomatoes, caraway Havarti cheese and stoneground mustard-mayo. (330 cal / 320 cal)

$12.00

Turkey Swiss on Sesame Roll
Smoked turkey breast, Swiss cheese, green leaf lettuce, sliced tomatoes and country Dijon mustard-mayo. (400 cal)

$12.00

D.C. Chicken Salad on Steakhouse Rye
All-natural roasted chicken, crisp green apples, currants, red onions, celery, mayonnaise and toasted almonds with lettuce and tomatoes. (310 cal)

$12.00

Mom’s Roasted Chicken on Whole Grain Harvest
Sliced all-natural roasted chicken with provolone cheese, leaf lettuce and sliced plum tomatoes. (285 cal)

$12.00

Roast Beef on Potato Thyme
Our Potato Thyme bread with thinly sliced roast beef, arugula, goat cheese spread, plum tomatoes, and balsamic onions.

$12.00

Roast Beef on Sourdough
Roast beef with cheddar cheese, green leaf lettuce and sliced plum tomatoes on Sourdough bread. (300 cal)

$12.00

Tomato Mozzarella on Ciabatta Ficelle
A vegetarian delight. Plum tomatoes, fresh mozzarella, sweet roasted red peppers, fresh basil and arugula drizzled with balsamic vinaigrette. (340 cal)

$12.00

Chicken Pesto on Ciabatta Ficelle
Sliced all-natural roasted chicken, fresh arugula and plum tomatoes with our sweet and spicy house vinaigrette and pesto mayo. (340 cal)

$12.00

Roasted Veggie
Goat cheese spread, vegetable mix of artichokes, roasted tomatoes, zuchinni, on arugula, and balsamic onions on Potato Thyme bread.

$12.00

Lunch Box Sandwiches
Email address for confirmation

Choice of Fresh Specialty Salad Entrees:
Served with Focaccia bread - only

Harvest Salad with Chicken
Sliced all-natural roasted chicken, green apples, toasted walnuts, bleu cheese, currants, harvest crisps and balsamic vinaigrette with mixed greens. (290-460 cal/serving)

 

$12.00

Santa Fe Ranch
All-natural roasted chicken, corn and tomato salsa, cheddar cheese, tortilla strips and ranch dressing on iceberg and romaine lettuce. (230-340 cal/serving)

$12.00

Chopped Salad
All-natural roasted chicken, smoked bacon, avocado, bleu cheese, tomatoes, green onions and house vinaigrette on iceberg and romaine lettuce. (260-370 cal/serving)

$12.00

Chicken Caesar Salad
Crisp romaine lettuce, all-natural roasted chicken, Caesar dressing, Parmesan and Romano cheeses and homemade spicy croutons. (240-330 cal/serving)

$12.00

Asian Wonton
All-natural chicken, edamame, tomatoes, cucumbers, red bell peppers, carrots, green onions, and crispy wontons with ginger soy dressing on mixed greens and cabbage. (170-270 cal/serving)

$12.00

Spinach Sweet Crisp
Baby spinach, strawberries, oranges, red grapes, dried cranberries, green onions and goat cheese with raisin pecan sweet crisps andour homemade pomegranate vinaigrette. (130-180 cal/serving)

$12.00

Specialty Salad Entrees:
Email address for confirmation

Questions?  Please send an email to OCC/RWA Lunch Coordinator

Problems with the site? Email the webmaster at webmaster@occrwa.org

Site updated October 16, 2013