2018 09 04

MEAT ENTREES

CHICKEN Marsala with abundant Michigan mushroom variety. Roasted Garlic Chardonnay Cream Capellini. Sauteed baby SPINACH & almonds.

Curried CHICKEN Turnovers in buttery puff pastry.  CARROT & RED LENTIL SOUP.  Roasted Cauliflower.

LAMB & zucchini kebabs with MINT chimichurri.  Saffron Rice. Roasted asparagus & roasted red pepper romesco.

Creole SHRIMP Burgers on Brioche buns. Watercress & quail egg salad. Sweet potato wedges dusted with old bay.   Chive aioli.

Apricot Glazed SALMON. Miso Brown Rice with orange segments.  Bok choy & Radish saute.

VEGETARIAN & VEGAN ENTREES

BUDDHA BOWLS: Sweet potato noodles, chipotle black beans, brown rice,  sesame sauteed kale, crunchy red cabbage, diced cucumber, avocado, heirloom cherry tomatoes, creamy green chile vinaigrette.  * can be made family style or individual for lunches

PUMPKIN RICOTTA STUFFED SHELLS in a garlic cream sauce. Sautéed spinach.

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

SOUP:  Butterbean & chorizo soup with kale

GRAB & GO Salad:  LACINATO KALE and shaved BRUSSEL SPROUT salad, pecans, Pecorino Romano cheese, shallot vinaigrette

FRITTATA bites: Swiss chard & smoked gouda

OATMEAL CUPS:  Cherry Vanilla cream

BREAKFAST PASTRY:    Apple Zucchini Mini Muffins

DESSERT:   Tennessee Apple stack cake

COOKIES:  Chewy Ginger Molasses

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

PETITE BITES FOR little MOUTHS  

Baked Breaded CHICKEN tenders.  Buttered boiled new potatoes. Sweet honeyed carrots.

Bento Box: Diced grilled CHICKEN breast. Jasmine Rice.  Cucumber rounds. Peanut butter dipping sauce.

Nitrate free PEPPERONI Calzone Rolls.  Romaine Lettuce salad cups.