2019 03 04

ENTREES

BEEF SHORT RIB and Mushroom pot pies. Flaky thyme short crust on a stew of Braised Beef short ribs and mushrooms in a red wine sauce.

LAMB & FETA patties (or sliders on English muffins) Marinated red onions & harissa yogurt.  Spinach, scallion and orzo salad.

Spinach, Leek & gruyere CHICKEN BREAST Roulade.  Mashed Celery Root.  Roasted asparagus bundles.

Sesame crusted TUNA. Edamame soba noodles. Ginger tamarind sauce.  Seared Napa cabbage. Peanut Chili crisp garnish.

CAULIFLOWER Schwarma WITH TAHINI, AND PINE NUTS. Garlic Naan.  Pomegranate Quinoa salad.

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

SOUP:   Vegan Butternut Squash Soup.

GRAB & GO Salad:  Moroccan Carrot Salad with spicy lemon vinaigrette, on bulgur & greens.

FRITTATA bites:  Asparagus and goat cheese

OATMEAL CUPS:   Lemon Curd Poppyseed

BREAKFAST PASTRY: Cinnamon Chocolate chunk RYE muffins

DESSERT:   Classic APPLE turnovers: built and left uncooked for you to bake and eat while still warm!

COOKIES:   Carrot Cake Oatmeal cookies, plain, or with cream cheese icing

REGULARS:

Breakfast Burritos

Chef’s Super-food Power-bowl

Oatmeal Energy Bites

Pistachio Apricot Dark Chocolate energy bars

SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.

4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,

4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa

PETITE BITES FOR little MOUTHS  

Pretzel Crusted Chicken Breast Tenders. Buttered Farfalle. Greenie Beans.  

Cordon Bleu Turkey Burgers (cooked or left for you to cook) on slider buns, with ham & swiss.  Cucumber coins.

Miso Steak Strips.  Edamame Soy Soba Noodles.