2018 08 06

MEAT ENTREES

Garlic Grilled CHICKEN BREAST (or beef tenderloin). Summer squash & feta sourdough pizza. Michigan Tomato & herb salad.

Buttermilk-soaked Pecan-crusted fried CHICKEN LEGS. Stone-ground Cornbread waffles. Jalapeno honey drizzle. Watermelon cucumber salad.

Tomato Braised PORK SHOULDER.   Zucchini Corn, Basil & haloumi fritters.  Garlicky sauteed spinach. Pistachio crumble.

Broiled skin-on SHRIMP in Harissa Beurre Blanc.  Summer succotash (corn, bean, vegetable stew). Lemon parsley linguine.

Blackened WHITEFISH fillets.  Zucchini ribbons and white beans with spicy basil pesto.  Herbed Quinoa with pumpkin seeds.

VEGETARIAN & VEGAN ENTREES

Blackened SWEET POTATO & lime BLACK BEAN tacos.  Flour or Corn Tortillas. Grilled Peach Jalapeno salsa. Chipotle Aioli.  Shredded root veg slaw. Cilantro lime rice.

Classic EGGPLANT Parmigiano. Thinly sliced local eggplant, basted with Basil oil and roasted.  Layered with handmade Michigan garlic tomato sauce and mozzarella. Roasted garlic Penne. Classic Caesar with Parm crisps and sourdough croutons.

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

SOUP:   Watermelon Tomato Gazpacho

GRAB & GO Salad:   Little Gem wedges with ELOTE style corn salad: sauteed peppers & grilled corn tossed with chili, garlic, Cotija & pumpkin seeds.  Smooth avocado lime dressing.

FRITTATA bites:  Smoked Salmon and Goat cheese

OATMEAL CUPS:   Banana caramel

BREAKFAST PASTRY:   MI Blueberry Crumb Muffins

DESSERT:   Blackberry Blueberry Crumb Pie

COOKIES:    Chocolate peanut butter cup

*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.