2018 07 09

Jul 21

MEAT ENTREES

CHICKEN BREAST Roulade: Leek and Pancetta. Zucchini Risotto. Braised Fennel with Capers and Olives.

Grilled Whole FARM CHICKEN basted with Blueberry BBQ sauce. Grilled sweet potato slices & toasted walnuts. Sweetcorn slaw.

Glazed PORK RIBS. Grilled Cabbage with nam chim kai (sweet Thai Sauce). Scallion Rice noodles.

Roasted WHOLE RAINBOW TROUT (or individual filets) with orange segment salsa. Buckwheat and rice salad with dried cherries and hazelnuts. Zucchini Ribbons and Swiss Chard with Chorizo.

Grilled PRAWN SALAD with Coconut Vinaigrette. Sticky White Rice. Napa Cabbage Salad.

TOMATO & CHANTERELLE Rye Tart. Little Gem salad with avocado Green goddess.

Stuffed ZUCCHINI with herbed rice & tofu, baked in tomato sauce. Little Gem salad with avocado Green goddess.

(mixed green salad and chocolate chip cookies always available)

SOUP: Chipotle Tortilla Soup with Shredded Chard (with or without meat)

GRAB & GO Salad: Grilled Asparagus & Creamy Lemon Quinoa

FRITTATA bites: Roasted Mushroom & Thyme

OATMEAL CUPS: Maple Brown Sugar

BREAKFAST PASTRY: Dark Chocolate Zucchini and Walnut Bread

DESSERT: Plum and Nectarine Crumble

COOKIES: Butterscotch Oatmeal

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

**can be made egg free

Buttermilk-soaked chicken breast tenders. Potato wedges. Haricot Vert.

Pork Tenderloin Medallions. Buttered Farfalle (with or without pesto). Roasted Broccoli.

Soy marinated Beef Skewers. Peanut Rice noodles. Quick sauteed carrots.

Handmade ravioli with marinara sauce. Texas toast garlic bread.

Allison Zeglis