2019 03 12

Hoisin Glazed PORK LOIN.  Fast scallion pancake & Sriracha aioli.  Bok choy salad with ginger maple dressing.

CHAP CHAE: KOREAN glass NOODLES WITH stir-fried BEEF (or TOFU) AND mixed VEGETABLES.  Sesame Bok Choy.   

COQ au vin. From the French countryside, a classic stew of slowly braised CHICKEN, bacon and mushrooms in red wine.  Parsley Butter Egg Noodles. Sauteed spinach.

Baja Blackened and Sauteed TILAPIA Tacos.  Soft corn tortillas. Creamy chipotle sauce. Salsa fresca.  Shredded cabbage. Yellow Rice & Beans. Cilantro Guacamole.

Crispy QUINOA Cakes.  On Red Pepper & Artichoke Antipasto salad. Black Pepper Ranch Dressing.  Baby Romaine Hearts.

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

SOUP:   Spinach Goat Cheese Bisque

GRAB & GO Salad:  SPICY Szechuan SESAME PEANUT buckwheat NOODLES & shredded CHICKEN. Julienned Bell Peppers, Snap Peas, Cilantro, Sesame Seeds. On napa Cabbage.

FRITTATA bites:  Butternut Squash, Sage & Halloumi

OATMEAL CUPS:   Peanut Butter & Banana

BREAKFAST PASTRY:  secretively high fiber ;) Morning Glory Muffins

DESSERT:   Crack pie: Oatmeal crust with creamy buttermilk custard filling.

COOKIES:    Snickerdoodles

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  

Tender Pork medallions. Peanutty rice noodles. Honeyed carrots.

Mini turkey BURGER sliders.  Roasted sweet potato wedges.

Creamy Mac & Cheese (baked with crumb topping, or unbaked). Roasted Broccoli.