2020 01 20

PORK TINGA. A Mexican classic, slowly simmered pork stew made with tomatoes, chipotle chiles, chorizo, and onions. Mexican Rice with onion and garlic in chicken broth. Smashed Avocado & Lime Crema.

New Zealand LAMB chops, crusted with Pistachio & Garlic. Mashed Cauliflower.  Lemon Caper Haricot Vert. Roasted Pepper Romesco. (Can sub pork tenderloin medallions or beef filet mignon)

French Onion CHICKEN:  Juicy pan-seared chicken breasts or thighs smothered in caramelized onion gravy and melted Fontina cheese.  Butternut squash noodles with shaved mushroom crisps.  (can sub regular egg noodles)

Lemon SOLE Oreganata:  Delicate baked fish filets topped with crisp seasoned bread crumbs, white wine pan sauce. Orzo and Baby Arugula Tossed with sun-dried tomato pesto. Steamed Broccolini. 

Hatch Green Chile Mac & Cheese, topped with Tortilla chip crumble.  Cherry Tomato & Herb Salad.  

SUPERFOOD delight:   Chili sweet potato bites, Thai spiced Tofu, lime Chickpeas, Herbed Quinoa & toasted pepitas. On hand torn Latino Kale with vegan black pepper Caesar.