2018 08 13
MEAT ENTREES
Grilled Vietnamese PORK Sausage Meatball Skewers. Sesame Smashed Cucumbers. Sticky Sushi Rice.
Lemongrass marinated BEEF & Herb Summer Salad Rolls. Scallion fried rice. Nuac Chom sauce.
Tomato Glazed Chicken THIGHS with Caponata (Italian tomato, eggplant, pine nut relish) on Gemelli Pasta with Chevre, Arugula & Walnuts.
Grilled Ras al Hanout (Moroccan) CHICKEN BREASTS. Layered on spiced Quinoa, chickpeas, fresh corn, caramelized red onion jam, Michigan tomato, and Romaine dinner salad. Tahini vinaigrette. Warm garlic pita bread.
TILAPIA Meuniere (sauteed, with lemon & caper sauce) over Kale & wild rice warm salad. Roasted Tomatoes provencal.
Seared jumbo SCALLOPS with Grapefruit Fennel Salad. Fresh Corn Polenta. Red Wine shallot reduction.
VEGETARIAN & VEGAN ENTREES
KALE & RICOTTA stuffed Shells. Romaine Wedges with Black pepper Classic caesar.
SPANAKOPITA sautéed farm spinach, kale, collard greens, green onions and dill mixed with crumbled feta in a crispy filo pastry shell. ROASTED TOMATO SALAD on BABY KALE with harissa vinaigrette, pistachios, and goat cheese
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Hungarian sour cherry soup with creme fraiche accent.
GRAB & GO Salad: Favorite Greek salad (tomatoes, cucumber, red onion, pepperoncini, beets, romaine) with Halloumi croutons and creamy beet pink greek vinaigrette
FRITTATA bites: Corned beef hash: flavors of your favorite hash in the frittata. (Vegetarian version: everything spiced potato and caramelized onion)
OATMEAL CUPS: Coconut Blueberry and Lemon Curd
BREAKFAST PASTRY: Grapefruit & olive oil Baked donuts
DESSERT: Southern Blackberry Cobbler.
COOKIES: Oat Streusel Jam bars
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Soy & Honey glazed CHICKEN BREAST Skewers. Miso Buttered Rice. Roasted Broccoli.
Mini PORK meatballs. Hoisin Rice noodles. Shredded Carrot salad.
Hand breaded FISH sticks. Roasted potato wedges. Minted smashed peas.