2018 09 17

MEAT ENTREES

NEGAMAKI: Japanese Grilled Steak Scallion Rolls.  KIMCHI udon: Kimchi, Gochugang, & butter over soft udon.  Topped with soft boiled egg. Sauteed snap peas.

Korean Style Grain bowls with SPICY STEAK.  Miso brown rice & quinoa, topped with shredded red cabbage and carrots, snow peas, Bulgogi Steak. Sriracha mayo drizzle.

Grilled CALAMARI, stuffed with chorizo. Oven braised Chickpeas and carrots with lemon & feta.  Tomato rubbed baguette slices.

Hoosier Sandwich: Crispy PORK cutlet. Pork loin, pounded thin, breaded and pan fried. Served on brioche buns.  Thinly sliced pickles, shredded iceberg and sliced tomatoes. Chive aioli. Rosemary oven steak fries.

Yogurt marinated CHICKEN BREAST Satay. Peanut ginger dipping sauce. Thai Red Curry Noodles with Butternut Squash & Spinach.

VEGETARIAN & VEGAN ENTREES

Roasted Whole CAULIFLOWER in puttanesca sauce.  Basil Spaghetti Squash with pumpkin seeds.

NAAN PIZZAS: corn puree, yellow squash ribbons. Charred corn and onion.  Shredded gouda. Basil pesto, microgreens, balsamic drizzle. Spinach & Feta Salad

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

SOUP:  Tomato Basil with tortellini

GRAB & GO Salad:   Curried turkey salad on greens with toasted cashews and apples, cranberries

FRITTATA bites:   Inside out.  Twice baked breakfast potatoes: potato skins filled with bacon, cheddar cheese & a baked egg.

OATMEAL CUPS:   Apple Cinnamon streusel

BREAKFAST PASTRY:   Chocolate Zucchini muffins

DESSERT:    Pecan pie brownies

COOKIES:   Tahini Cookies

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

PETITE BITES FOR little MOUTHS  

Favorite Bento Box:  Diced Chicken breast, haricot vert, buttered Jasmine rice.

Creamy mac and cheese. Roasted Broccoli.

Hot dogs in homemade pretzel buns.  Carrot sticks & ranch.