2018 07 23

MEAT ENTREES

Pistachio Crusted FLAT IRON steak.  Baby Arugula & orzo salad with Charred Tomato vinaigrette. Cornmeal crusted Portobello fries with spicy remoulade.

Tandoor CHICKEN kebabs. Cilantro Chutney. Basmati Rice with caramelized onions. Coconut corn salad.

Shredded PORK tamales wrapped in swiss chard leaves.  Mexican Red Chili Sauce. Cumin Black bean & celery salad.  Local cabbage slaw.

Ancho Chile rubbed SHRIMP skewers. Corn Risotto: Creamy Arborio Rice & pureed MI Corn.  Cherry tomato Herb Salad.

Lemongrass & ginger HALIBUT, wrapped & steamed in banana leaves.  Tomato Jam. Steamed Jasmine Rice. Grilled zucchini with herbs.

VEGETARIAN & VEGAN ENTREES

Samosa SHEPHERD’s pie: your favorite Indian curry flavors, turned into a classic hearty one dish. Grilled Watermelon salad.

SESAME CRUSTED TOFU bowls: roasted sweet potatoes, quinoa, avocado, hummus, and spinach. Creamy Miso drizzle.

SUPPLEMENTS

(mixed green salad and chocolate chip cookies always available)

SOUP:   Melon Gazpacho

GRAB & GO Salad:  Fattoush salad:  Romaine, Herbs, tomato, cucumber, crunchy pita chips, tart lemon oregano dressing (+/- grilled chicken breast)

FRITTATA bites:  Ham and Gruyere

OATMEAL CUPS:   Michigan Blueberry

BREAKFAST PASTRY:    Classic Zucchini Bread, muffins or loaf. (egg-free possible)

DESSERT:   Brown Sugar streusel Strawberry Rhubarb Pie

COOKIES:   Strawberry shortbread
 

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

PETITE BITES FOR little MOUTHS  

Hand Breaded CHICKEN fingers. Potato wedges. Steamed Haricot Vert.

Slow-cooked meaty Marinara sauce. Fusilli Pasta. Roasted Broccoli.

Honey Glazed PORK TENDERLOIN Medallions. Buttered Rice.  Steamed Carrots.