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CHICKEN Florentine: Butterflied Chicken breast fillets, filled with spinach, artichoke hearts & parmigiano reggiano. Red Potatoes with Green beans, toasted almonds and parsley gremolata (a green sauce made of chopped parsley, lemon zest, and garlic) GF

Thyme crusted TURKEY pot pie. Creamy turkey gravy over root vegetables and large chunks of turkey topped with a flaky thyme crust.  Baby Romaine Salad with roasted squash bites and white balsamic vinaigrette. (can be GF)

Sumac crusted SKIRT STEAK on Fattoush salad (Mediterranean salad of chopped lettuce, tomatoes, cucumbers, radishes, pumpkin seeds, feta and toasted pita bread).  Pumpkin Hummus.  Fresh homemade Pita.  (can be GF)

Maple crusted SALMON on Sauteed Spinach with walnut butter.  Butternut squash & sage latkes, spiced applesauce.  

Pan roasted CAULIFLOWER steaks with Cashew Cream.  Mujadara: a satisfying middle eastern combination of lentils, brown rice and caramelized onions. 

KIMCHI, zucchini & tofu fried rice.  Korean style Scallion & vegetable pancakes.  Soy ginger dipping sauce. (Add shrimp to fried rice for +$20)

GRAB & GO salads:  Shredded Brussel Sprout salad: hazelnuts, parm, cranberries in an apple cider vinaigrette.  (add grilled chicken or tempeh +$5)

COMFORT SOUP: Ginger Apple Butternut squash

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, 1lb tofu planks. 

SEASONAL SWEET TREAT:  Gingerbread snack cake, lemon drizzle (can be GF)