2018 11 26

MEAT ENTREES

Green Chile CHICKEN & shredded butternut squash enchiladas, topped with enchilada sauce & Monterey Jack.  Black bean, red pepper & avocado salad with cilantro lime vinaigrette.

Braised Jerk-spiced DUCK BREAST. Red Rice with Mushrooms, Farm spinach & Shallots. Roasted Delicata squash rings.

Sumac LAMB chops.  Boiled new potatoes with Parsley butter.  Roasted farm Carrots & Fennel with yogurt sauce, mint & pickled red onion.

Coriander SALMON filet. Steamed Jade green Rice. Roasted golden beets, citrus & shaved fennel salad.

Tortilla chip crusted TILAPIA.  Chipotle crema. Arroz Mexicano (cooked slowly with onions garlic in broth). Lime cabbage and herb slaw.  Pan fried plantains.

VEGETARIAN & VEGAN ENTREES

Herb & Pecorino Crusted CAULIFLOWER steak. Quinoa with green beans, tomatoes, chilis, oregano & feta.

Jumbo PASTA SHELLS stuffed with spinach, pesto ricotta and parmigiano (can add crumbled Italian sausage).  Baby Arugula salad, pine nuts, lemon vinaigrette.

SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)

SOUP:  Smoked pumpkin puree. (Pie pumpkins lightly smoked, pureed with vegetable stock & spices) Savory Granola.

GRAB & GO Salad:  Torn Tuscan kale, Whole wheat farfalle tossed with kale pesto, roasted cherry tomatoes. Goat cheese medallions & pecans.

FRITTATA bites:  Spinach and Roasted Garlic

OATMEAL CUPS:   Peach Chia Streusel

BREAKFAST PASTRY:   Chocolate Whole wheat Zucchini Bread (or muffins)

DESSERT:   Coconut Milk Sticky Rice with mangoes.

COOKIES:  Soft Pumpkin chocolate chip

*can be built individually for grab-and-go lunches, as well as family style

PETITE BITES FOR little MOUTHS  

TURKEY Burger sliders (plain or cordon bleu - ham & cheese circles) on Pretzel buns. Roasted fingerling potatoes. Carrot sticks.

Teriyaki Beef Satay. Sticky sushi rice.  Roasted Broccoli.

Creamy mac & cheese. Roasted Cauliflower.