2019 04 08
ENTREES
Classic CHICKEN Paprikash: Organic Roasted shredded chicken in creamy smoked Hungarian paprika sauce with sauteed bell peppers and onions. Parsley butter noodles. Caraway spiked chard.
PIstachio Crusted WHITEFISH filet. Black Forbidden rice. Brothy roasted red pepper sauce. Sauteed Baby Bok Choy & oyster mushrooms.
Grass-fed Short Rib BEEF sliders on pretzel buns. Caramelized onion jam & brie. Sweet potato crinkle cut oven fries. Little Gem salad with sliced radishes. *also offering lower carb version: jumbo steak sized patties, no buns, add sauteed portobello mushrooms*
GREEN LASAGNA Rolls: Garlicky ricotta stuffed lasagna noodles rolled up around sauteed spinach and asparagus. Parmesan cream sauce. Caesar Salad. (*can be made carnivorous with shredded chicken OR vegan with cashew cream and tofu ricotta)
PINTO & BEET burgers: Handmade veggie burgers full of flavor, layered on whole wheat rolls. Baby Arugula & Lemon Yogurt. Roasted parsnip fries.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Potato soup with sage rye crumbs
GRAB & GO Salad: Roasted chicken on peppery baby arugula, figs, quinoa, crushed almonds and goat cheese rounds. Shallot mustard vinaigrette
FRITTATA bites: Asparagus, smoked salmon, goat cheese
OATMEAL CUPS: Peanut Butter & Jelly
BREAKFAST PASTRY: Carrot muffins (+/- tahini glaze)
DESSERT/COOKIES: Baklava Cigar Rolls, with walnuts and Michigan honey
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
Teriyaki Grilled Chicken Bento Box. Plain brown sticky rice. Snap Peas.
Broccoli studded whole wheat Mac & Cheese. Crunchy goldfish cracker topping.
Kid Hamburger Sliders. Roasted Fingerlings. Green Beans.