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Mustard Pork Loin. Warm Barley and Caramelized Mushroom Salad.  Roasted Cumin Baby Carrots. (Can be vegetarian with Roasted Cauliflower head)

Thinly Sliced Teriyaki Flank Steak, topped with scallion salad & sweet chili drizzle. Coconut sticky rice. Miso Butter Eggplant, crushed peanuts.

Herby Slow Roasted Salmon.  Baby Yukon potato & Dill yogurt.  Romaine Lettuce hearts, snap peas & radish salad.

Chesapeake Crab Cakes, rock shrimp saute. Red pepper coulis. Potato & celeriac mash. Dilled Asparagus. (can be vegetarian with enoki & oyster mushroom cake)

Spice Roasted Cauliflower & Chickpeas, buttery Pine nuts, Tahini drizzle.  Carrot hummus.  Feta & parsley Couscous. (Can be gluten-free)

Thai pressed tofu & Summer squash skewers. Peanut slaw with Soba Noodles.  (Can be gluten-free)

GRAB & GO seasonal salad:  Shaved Apple, Fennel, Celeriac, bacon lardons, smoked pecans on a bed of greens. with Caramelized Apple Vinaigrette.

Gluten-Free Peach oat crumb bars.