2018 07 30

MEAT ENTREES

Coffee Rubbed PORK TENDERLOIN with Blackberry Date jus and garlic Labneh spread. Black Rice pilaf. Roasted Leeks & arugula with tangerine vinaigrette.

FLANK STEAK on basil pesto Z(ucchini n)OODLES.  Grilled Polenta Squares with green olive pesto. Avocado, corn & tomato salad with Harissa vinaigrette

Whole Roasted FARM CHICKEN stuffed with Lemon & Thyme.  Roasted Garlic smashed Yukon potatoes. Grilled Brussel Sprout Skewers with Green olive pesto

Cajun SHRIMP SLIDERS. Remoulade sauce, lettuce, tomatoes, pickles. On handmade Southern Old Bay biscuits.  CUCUMBER Salad.

Lemon Pepper SWORDFISH & zucchini skewers with Salsa Verde.  Handmade Corn Tortillas & Butter lettuce cups. Arroz mexicano.

VEGETARIAN & VEGAN ENTREES

Creamy POLENTA with arugula pesto & sauteed beet ribbons. Pistachio and goat cheese.

Braised FENNEL in Tomato and Saffron Rice. Roasted Eggplant & feta salad.

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

SOUP:  Lentil & Sweet Red Pepper with cumin and black pepper toasts

GRAB & GO Salad: Grilled Radicchio, pistachio, pesto quinoa, hard boiled quail egg, sourdough croutons.

FRITTATA bites:  Collards, potatoes & goat cheese

OATMEAL CUPS:   Michigan Peach & cinnamon

BREAKFAST PASTRY:   Peach Almond scones

DESSERT:   Michigan Blueberry Cobbler with vanilla bean whipped cream

COOKIES:    Earl Grey Shortbread fingers

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

PETITE BITES FOR little MOUTHS  

‘Pizza’ Chicken Sandwiches: Grilled Chicken breast tenderloin, mozzarella, nitrate free pepperoni & marinara on pretzel buns.  Pasta salad (with or without pesto) peas and green beans.

Mac & cheese with butternut squash & cheddar cheese sauce.  Roasted haricot vert.

Soy marinated beef skewers.  Miso butter rice. Sesame carrot & snap pea salad.