2019 04 29

PORK TENDERLOIN with Sundried Tomato & capers.  Farm spinach, orzo & feta salad with creamy lemon vinaigrette.  Grilled Asparagus.  (can sub beef tenderloin for pork)

CHICKEN tagine: Moroccan spiced braised chicken with Castelvetrano olives & almonds.  Green Cauliflower Rice: finely diced cauliflower sauteed with baby spinach Roasted fennel. (can sub brown rice for cauliflower)

Bay SCALLOPS & Rock SHRIMP, sweet corn & chorizo saute.  Creamy Goat Cheese studded Heirloom Grits.. Braised Collard Greens.   (can sub tilapia for shellfish)

PORTOBELLO Patty melts: marinated and grilled portobellos, sauteed onions, havarti on grilled marble rye.  Little Gem wedge salads with buttermilk ramp dressing.

Southwestern stuffed SPAGHETTI SQUASH: black beans, poblano peppers, diced heirloom tomatoes, corn, scallions. Topped with sharp cheddar. Chipotle Brown rice.

ENTREE salad: Grilled Asparagus & French Lentil Nicoise Salad.  With all the classic accoutrements: boiled eggs, haricot vert, new potatoes, nicoise olives, radishes & shallot caper vinaigrette   (CAN ADD SEARED sushi grade TUNA)

PETITE BITES:  Beef Bolognese on Fusilli.  Parmesan Roasted Broccoli Florets