2018 10 08
MEAT ENTREES
Classic DOLMADES: grape leaves stuffed with seasoned ground LAMB & brown rice. Avgolemono sauce (Greek lemon). Tomato & Cucumber Salad with Yogurt & Mint sauce. Garlic Pita bread.
Harissa SKIRT STEAK. Parmesan & Black pepper Roasted Broccoli Spears & Marble potatoes. Bacon Creamed Corn.
GREEN CHILE CHICKEN Enchiladas in corn tortillas. Yellow Mexican rice with garlic and onions cooked in chicken broth. Black bean Avocado Salad.
Chipotle dusted FLOUNDER (breaded & pan fried or unbreaded & broiled). Butterbean, corn & jalapeno succotash. Pimento Cheese Spoonbread.
Miso Glazed SALMON or TROUT. Snow pea & Buckwheat SOBA salad. Pickled Bok Choy.
VEGETARIAN & VEGAN ENTREES
VEGAN LENTILS meat(LESS)balls Stroganoff on wide noodles. Honey Glazed carrots.
RIBBON CARROT tart in buckwheat rye crust. Farm Spinach salad, chili pumpkin seeds & roasted red pepper vinaigrette.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Spinach and Parmesan Egg Drop soup: Brothy& light, savory & satisfying
*GRAB & GO Salad: Farro, honey roasted Golden beets, feta, pecans & Chive vinaigrette on Baby Romaine
FRITTATA bites: Bacon, Swiss & Caramelized onion
OATMEAL CUPS: Mexican Chocolate & Chia seeds
BREAKFAST PASTRY: Morning Glory Muffins: a twist on carrot cake with apple, raisins & coconut
DESSERT: Braeburn Apple Crisp & vanilla gelato
COOKIES: Banana Chocolate Chip cookies
*can be built individually for grab-and-go lunches, as well as family style
** NEW ITEM NOW AVAILABLE:
simple protein: For when you’d like to bulk up easy salads and want easy portioned proteins:
4 grilled chicken breasts, 3 salmon filets, 4 jumbo shrimp skewers, 1 lb teriyaki tofu strips
PETITE BITES FOR little MOUTHS
Fish Sticks. Buttered Jasmine Rice. Minted Peas.
Steak Satay with Roasted Broccoli. Peanut noodles.
Chicken Arepas: Venezuelan Corn cakes stuffed with shredded chicken and cheese. Green beans.
Homemade Marinara (with or without sausage) on Fusilli pasta. Garlic bread.