2018 12 17

MEAT ENTREES

Double-Crunch Honey Garlic CHICKEN. Breaded with Panko and Almonds, (can also be made unbreaded & nut free), Pan-fried, covered in a spicy honey sauce, then baked again.  Smoked Jasmine Rice. Sweet & sour ginger Asian slaw.

Mustard glazed PORK Tenderloin Medallions.  Apple cider shallot gravy.  Roasted rainbow Carrots, Brussel Sprouts & cauliflower with smashed walnut vinaigrette.

Classic Glazed MEATLOAF. Mashed potato casserole with cheddar panko crust. Sautéed mixed mushrooms on Swiss chard. Madeira gravy.

 CREOLE SHRIMP Etouffee. Carolina Gold Rice.  Little Gem salad with roasted chayote, roasted red pepper and smoky chipotle vinaigrette.

HALIBUT Provencal: with garlic, shallots, fennel, tomatoes, olives, and fresh sage. Basil pesto & pistachio quinoa.  Baked ratatouille with goat cheese.

VEGETARIAN & VEGAN ENTREES

Quinoa-Stuffed Poblanos with Grilled Romesco Sauce. Spicy Curtido slaw with goat cheese vinaigrette.

Roasted butternut squash, crispy Brussels sprouts, sage. On Creamy farro-tto. Garlic French bread.

SUPPLEMENTS

* SOUP:   Chicken Lemon Rice soup.  

* GRAB & GO Salad:  Grilled Chicken Green Goddess: bibb lettuce, pickled red onion, roasted beets, grapefruit segments, toasted hazelnuts

FRITTATA bites:  Ratatouille with goat cheese centers.  

OATMEAL CUPS:   Strawberry Vanilla

BREAKFAST PASTRY:  Gingerbread muffins

DESSERT:   Tiramisu cups with amaretti cookies.

COOKIES:   Peanut butter chewies

Always available:

Breakfast Burritos

Chef’s Superfood Powerbowl

Oatmeal Energy Bites

Mixed Green Salad

Chocolate Chip cookies

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

PETITE BITES FOR little MOUTHS  

French bread pepperoni pizzas. Romaine salad cups with chopped cucumbers & diced red pepper.

Mac & Cheese cups.  Standard mac and cheese baked in bacon lined muffin cups.  French Green beans.

PORK Tenderloin medallions.  Roasted marble potatoes & Broccoli.