2020 01 27

A bright change of pace: SUMMER ROLLS filled with Shredded roasted CHICKEN & bright herb rainbow salad.  Spicy peanut sauce. Sesame noodle & shaved bok choy salad. (can SUB SHRIMP, be Vegetarian or be left unrolled and layered for a large bowl)

Bulgogi PORK Tenderloin Satay.  Sriracha Aioli. Kimchi, Cashew & edamame fried rice. Pickled Bok Choy & shaved Radishes.  

Turkish LAMB Kofta (Meatball skewers).  Pomegranate yogurt sauce. Fluffy Lemon Couscous.  Cucumber & carrot ribbon salad. (can sub BEEF)

VEGETARIAN Mexican Tortilla soup:  A classic tomato based hearty soup, studded with diced vegetables & Mexican spices.  Cheddar cheese, avocado & tortilla strip garnish. Cilantro & cucumber salad. (Can add chicken or pork)

Potato Crusted SALMON filet.  Small potato slices layered like scales on a salmon filet. Braised Leeks in dijon vinaigrette.  French lentil Salad with torn swiss chard, diced red onion, toasted walnut & pomegranate arils.

Roasted WINTER VEGETABLE Phyllo Pie: Hearty root vegetables and fennel, dill & brie and baked in walnut crumb layered phyllo.  Roasted Curried Carrot Puree Soup.