2020 1012

Gochugang & honey glazed flank steak. Kimchi & fresh cabbage fried rice. Cucumber scallion salad. (can be vegetarian with tofu planks or whole cauliflower head) 

Green chili CHICKEN Enchiladas: Shredded Roast Chicken, salsa verde, shredded chihuahua cheese tucked into local Hacienda Tortillas. Lime Cauliflower rice. Avocado mash & Ann Arbor Tortilla chips. (can be vegetarian with mixed Michigan beans. Can be a GF bowl by omitting tortillas & subbing Rice/Quinoa)

Roasted ITALIAN SAUSAGES & sweet onion quarters. Rustic chunky Michigan tomato sauce. Roman-style baked spinach semolina gnocchi. (Can be vegetarian with roasted mixed mushrooms)

Ponzu marinated WHITEFISH. Miso Butter Brown Rice topped with shaved shiitakes.  Snow pea, shaved rainbow carrot & Bok Choy salad, carrot ginger vinaigrette.

Leek & SALMON parcels. Herby red new potatoes. Horseradish beurre blanc. Zucchini noodle saute.  

Savory LENTIL & black garlic RAGU stuffed Maple acorn squash. Crispy Brussel sprouts, caper butter.

RIBBON CARROT tart in buckwheat rye crust.  Farm Spinach salad, feta, pumpkin seeds & roasted red pepper vinaigrette. 

GRAB & GO salads:  Kale Caesar Salad- massaged kale & shredded sprouts, garlicky caesar dressing, crispy parmigiano & pepita granola nuggets, garbanzo beans, cornbread croutons.   (Can add grilled Chicken breast for +$5)

COMFORT SOUP:  Beet Fennel Bisque.  Kefir drizzle.

FAMILY GREENS: A family sized salad mix of local and seasonal greens, radishes and shaved veggies. With or without one half pint of vinaigrette.

PROTEIN BOOST: Add one pound of simple protein for use during your week, 4 grilled chicken breast, 3 salmon filets, 3 shrimp skewers, tofu planks. 

SEASONAL SWEET TREAT:  Apple crisp with oat streusel