2020 01 06

Organic miso glazed CHICKEN breast sandwiches. Thinly shaved citrus slaw & Sriracha mayo on brioche buns.  Teriyaki Broccoli salad, water chestnuts, baby corn, julienned red pepper. Crunchy rice noodle & toasted almond topping.

Mustard glazed PORK tenderloin.  Kale & Artichoke Gratin. Roasted Baby Carrots.  Soubise sauce. (slow cooked onion)

the BEST classic (beef, bison or turkey) MEATLOAF. Mashed Idaho potato casserole with cheddar panko crust.  Sautéed mixed mushrooms on Swiss chard. Madeira gravy.

Barbeque Jumbo Shrimp on Cheddar grits.   Julienned Collard Green salad with roasted red pepper and smoky chipotle vinaigrette. (Can SUB whitefish filets, or smoked Tofu planks)

Quinoa & charred corn Stuffed Poblanos with Romesco Sauce (Spanish hazelnut red pepper sauce). Curtido slaw with chipotle pumpkin seeds & goat cheese vinaigrette.

Sage Hasselback butternut squash.  Creamy brie FARRO-tto. Crispy Brussels sprout hash. (with or without bacon lardons