2020 1109

Jumbo house ground CHICKEN meatballs in a savory Coq au vin stew. Country style mashed Potatoes. Sauteed Spinach & julienned red pepper. 

Spinach & prosciutto Stuffed PORK LOIN, Michigan apple cider glaze.  Mashed Butternut squash.  Steamed Asparagus.

Oaxaca Mole on Slow Roasted Citrus Brined TURKEY BREAST.  Small Tortillas.  Fluffy Mexican Rice.  Shredded Cabbage, oregano vinaigrette. 

Lemon garlic SHRIMP Skewers. Red pepper romesco linguine (or zucchini noodles).  Pistachio broccoli. 

Panko crusted SALMON with Fennel & Pernod. Citrus Couscous. Roasted Celery root wedges. 

Skillet sized parsley & chickpea FALAFELS. Homemade pumpkin hummus.  Supercharged baba ganoush. Quinoa tabouli & feta salad.

SHASHUKA: a zesty north African tomato stew and eggs for you to poach live time.  Zucchini and feta scones (can be GF) 

GRAB & GO salads:  Green Goddess Avocado salad. avocado, chickpeas, roasted sweet potatoes, roasted almonds, baby spinach, pickled shallot, green goddess ranch. Seed crumble. 

COMFORT SOUP:  Tomato & Roasted Garlic Soup

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:  Baked Pumpkin Chai donuts