Specifications include, but are not limited to: The Contractor must provide to the CTA an electronic version or a link to an online catering menu. 4.3.2 The Contractor must include disposable table covers, service utensils, flatware, plates, and napkins. 4.3.3 The Contractor must be capable of providing a boxed/individually packaged lunch with sandwich, salad, wrap, or entree; side; and dessert. 4.3.3.1 The sandwich or wrap must come in a variety of styles with multiple breads, proteins, cheeses, vegetables, and condiments. a. At least one protein should be vegetarian. b. At least one bread should be gluten free. 4.3.3.2 The salad must come in a variety of styles and must include a protein. 4.3.3.3 The entrée must come in a variety of styles with multiple proteins. a. At least one protein should be vegetarian. b. At least one option should be gluten free. 4.3.3.4 The side may include chips; a piece of fruit; fruit, vegetable or pasta salad; or soup or chili. 4.3.3.5 The dessert may include a cookie; a piece of fruit or fruit salad, if not used as a side; brownie; or cake but must include a gluten free option. 4.3.4 The Contractor must be capable of providing a buffet style luncheon which must include: a. Choice of hot and cold entrees, one of which must be vegetarian b. Choice of sides, which must include hot and cold options c. Choice of salads d. Choice of desserts, one of which must be gluten free e. Burners, pans, etc. must be provided for hot entrees and sides 4.3.5 The Contractor must be capable of providing a buffet style breakfast which must include: a. Eggs b. Two additional proteins, one of which should be vegetarian c. A starch d. At least one carbohydrate e. Fresh fruit...
