2018 10 01
MEAT ENTREES
Roasted ITALIAN SAUSAGES from Biercamp. Thinly sliced Idaho Potatoes layered & baked with lemon and olive oil, topped with broiled halloumi. Salad of roasted Michigan peppers marinated in garlic and lemon.
Pickle brined CHICKEN TENDERS. Michigan Cherry BBQ Sauce. Crinkle cut Steak fries. Blue Cheese and Almond Coleslaw.
Garlicky JUMBO SHRIMP & pine nuts on Pesto Risotto. Fried Corn & Cherry Tomatoes in cast iron. Asparagus.
Buffalo glazed SALMON filets and cornbread croutons on Kale caesar. Baked Stuffed onions.
English BREAKFAST for DINNER: Sourdough (pumpkin, vanilla or savory cornmeal) waffles. Crispy Hash Browns. Benton’s Sausage and/or Niman Ranch Bacon. Soft boiled eggs. Roasted tomato halves. Baked beans.
VEGETARIAN & VEGAN ENTREES
MEATLESS SLOPPY JOE: savory tomato & lentil stew on grilled cheddar cornbread. Spinach salad with black pepper ranch.
PASTA AL FORNO with Pumpkin. Bronze die cut Pasta Shells, coated with pumpkin cheese sauce and pieces of roasted pumpkin. Topped with mixed cheeses and crisped sage.
CHERRY TOMATO GALETTE with Cheddar Thyme crust. Little Gem salad with shaved radishes and avocado green goddess.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Grandma’s chicken noodle soup: wide noodles in classic chicken broth, studded with vegetables & shredded organic farm chicken.
*GRAB & GO Salad: Apples, Fennel, Roasted grapes, red quinoa, walnut crusted goat cheese on arugula. Lemon fennel pollen vinaigrette.
FRITTATA bites: Spinach, Caramelized Shallot & shiitake mushroom
OATMEAL CUPS: Pear & almond butter
BREAKFAST PASTRY: Bacon cheddar & scallion scones
DESSERT: Chocolate Olive oil Cake (also happens to be gluten and egg free)
COOKIES: Brown sugar Blondies
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Bento Box: Diced filet mignon marinated in soy. Buttered Rice. Mini Green bean bites.
Chicken Quesadillas (cooked or left uncooked). Yellow Rice. Handmade salsa.
Baked Potatoes. Roasted Broccoli. Crispy Bacon & Cheddar Cheese Sauce.
Fish cakes. Sweet chili dipping sauce. Edamame. Sticky Rice Cakes.
2018 09 24
MEAT ENTREES
CHICKEN BREAST Roulade stuffed with Chorizo & Manchego. Red pepper & shallot pearl couscous. Garlic rapini. Sherry Chicken Jus.
Buckwheat Crepes with shredded DUCK CONFIT, radicchio, caramelized onions & Saint Andre cheese. Dijon Sauce supreme. Farm Spinach & lentil salad.
Steak Diane: FILET MIGNON with Wild Mushroom Cognac Sauce. Sweet Potato Duchess (potato puffs). Steamed Haricot Vert.
Coriander & cumin crusted SALMON FILLET on wilted spinach. Coconut Milk Basmati Rice with orange segments. Sesame Bok Choy & Long beans.
RAINBOW TROUT Almondine. Orange Beurre Blanc. Browned butter potato puree. Roasted beets & their green tops.
VEGETARIAN & VEGAN ENTREES
Spicy Quinoa salad with Broccoli, Avocado, Cilantro and Lime. Tahini Squash rings.
Pasta with Kale Pesto & Roasted Butternut squash. Tomatoes stuffed with Herb salad.
Baked Late Summer Ratatouille: layers of thinly sliced red pepper, eggplant, zucchini, red onion, rosemary & thyme. Handmade herb noodles.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Indian spiced Corn soup with cumin yogurt drizzle
GRAB & GO Salad: Roasted campari Tomatoes & Marinated Goat cheese on Baby Kale. Pistachio crumble. Harissa vinaigrette. (+/- grilled chicken breast)
FRITTATA bites: Roasted Broccoli & Sharp Cheddar
OATMEAL CUPS: Overnight oats: soaked in almond milk with dried peaches, ginger and chia seeds. Unbaked. OR choose the baked version for easier portability.
BREAKFAST PASTRY: Granola Muffins: familiar flavors & textures of granola, in soft fluffy muffin form.
DESSERT: Maple Walnut Cheesecake (individual treats or one family sized cake)
COOKIES: Apple Pie Bars
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
French Ham & Muenster Cheese Puff pastry pockets. Half baked & half left unbaked, with instructions to cook as the week goes on.
Steak quesadillas (cooked or uncooked). Mexican Rice. Guacamole.
Tomato soup with cheddar goldfish croutons. Grilled cheese. Roasted broccoli Spears.
2018 09 17
MEAT ENTREES
NEGAMAKI: Japanese Grilled Steak Scallion Rolls. KIMCHI udon: Kimchi, Gochugang, & butter over soft udon. Topped with soft boiled egg. Sauteed snap peas.
Korean Style Grain bowls with SPICY STEAK. Miso brown rice & quinoa, topped with shredded red cabbage and carrots, snow peas, Bulgogi Steak. Sriracha mayo drizzle.
Grilled CALAMARI, stuffed with chorizo. Oven braised Chickpeas and carrots with lemon & feta. Tomato rubbed baguette slices.
Hoosier Sandwich: Crispy PORK cutlet. Pork loin, pounded thin, breaded and pan fried. Served on brioche buns. Thinly sliced pickles, shredded iceberg and sliced tomatoes. Chive aioli. Rosemary oven steak fries.
Yogurt marinated CHICKEN BREAST Satay. Peanut ginger dipping sauce. Thai Red Curry Noodles with Butternut Squash & Spinach.
VEGETARIAN & VEGAN ENTREES
Roasted Whole CAULIFLOWER in puttanesca sauce. Basil Spaghetti Squash with pumpkin seeds.
NAAN PIZZAS: corn puree, yellow squash ribbons. Charred corn and onion. Shredded gouda. Basil pesto, microgreens, balsamic drizzle. Spinach & Feta Salad
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Tomato Basil with tortellini
GRAB & GO Salad: Curried turkey salad on greens with toasted cashews and apples, cranberries
FRITTATA bites: Inside out. Twice baked breakfast potatoes: potato skins filled with bacon, cheddar cheese & a baked egg.
OATMEAL CUPS: Apple Cinnamon streusel
BREAKFAST PASTRY: Chocolate Zucchini muffins
DESSERT: Pecan pie brownies
COOKIES: Tahini Cookies
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Favorite Bento Box: Diced Chicken breast, haricot vert, buttered Jasmine rice.
Creamy mac and cheese. Roasted Broccoli.
Hot dogs in homemade pretzel buns. Carrot sticks & ranch.
2018 09 10
MEAT ENTREES
Fennel pollen PORK TENDERLOIN with gingered plum chutney. Roasted garlicky Baby yukon potato salad. Green beans with creamy lemon vinaigrette.
Lemongrass CHICKEN MEATBALLS in coconut green curry on brown rice noodles. Stir-fried napa cabbage & snap peas.
WHITE CHICKEN CHILI with cannellini beans, poblano chilis, corn. Cilantro lime gremolata. Cornbread muffins. Little Gem wedge salad with southwest ranch.
Thyme crusted HALIBUT poached in a olive tomato sauce on herbed Spaghetti squash or capellini. Pistachio cauliflower & broccoli melange.
SHRIMP Etouffee, A Cajun classic, smothered in spicy tomato sauce. Carolina Gold Rice. Benne (sesame) seed angel biscuits.
VEGETARIAN & VEGAN ENTREES
Chipotle Jack BLACK BEAN Quesadillas. Arroz Mexicano. Salsa Verde & Guacamole.
TOMATO & CHEESE Pie. Intense Late-summer tomatoes baked on a layer of garlicky pesto ricotta in a cream cheese pie crust. Farro & Spinach salad with roasted shallot vinaigrette.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Butternut squash & apple soup. Toasted curried cashew croutons.
GRAB & GO Salad: Fried green tomato cobb salad. chopped greens, fried green tomato, crisp bacon, grilled chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red tomato vinaigrette.
FRITTATA bites: Southwest: Chipotle, black bean, roast sweet potato. +/- cheddar +/- chorizo
OATMEAL CUPS: Carrot cake: shredded carrots, pineapple, raisins and cream cheese swirl
BREAKFAST PASTRY: Pistachio, Michigan cherry & dark chocolate energy bars
DESSERT: Almond pear brioche bread pudding
COOKIES: Spiced hazelnut chocolate cookies
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Bento Box: diced grilled Chicken breast, lightly buttered jasmine rice, cucumber rounds. Peanut dipping sauce.
Mini lasagna pinwheels: classic lasagna flavors layered & cooked in muffin tins for ease.
Pork tenderloin medallions. Twice baked Stuffed new potatoes. Roasted broccoli.
2018 09 04
MEAT ENTREES
CHICKEN Marsala with abundant Michigan mushroom variety. Roasted Garlic Chardonnay Cream Capellini. Sauteed baby SPINACH & almonds.
Curried CHICKEN Turnovers in buttery puff pastry. CARROT & RED LENTIL SOUP. Roasted Cauliflower.
LAMB & zucchini kebabs with MINT chimichurri. Saffron Rice. Roasted asparagus & roasted red pepper romesco.
Creole SHRIMP Burgers on Brioche buns. Watercress & quail egg salad. Sweet potato wedges dusted with old bay. Chive aioli.
Apricot Glazed SALMON. Miso Brown Rice with orange segments. Bok choy & Radish saute.
VEGETARIAN & VEGAN ENTREES
BUDDHA BOWLS: Sweet potato noodles, chipotle black beans, brown rice, sesame sauteed kale, crunchy red cabbage, diced cucumber, avocado, heirloom cherry tomatoes, creamy green chile vinaigrette. * can be made family style or individual for lunches
PUMPKIN RICOTTA STUFFED SHELLS in a garlic cream sauce. Sautéed spinach.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Butterbean & chorizo soup with kale
GRAB & GO Salad: LACINATO KALE and shaved BRUSSEL SPROUT salad, pecans, Pecorino Romano cheese, shallot vinaigrette
FRITTATA bites: Swiss chard & smoked gouda
OATMEAL CUPS: Cherry Vanilla cream
BREAKFAST PASTRY: Apple Zucchini Mini Muffins
DESSERT: Tennessee Apple stack cake
COOKIES: Chewy Ginger Molasses
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Baked Breaded CHICKEN tenders. Buttered boiled new potatoes. Sweet honeyed carrots.
Bento Box: Diced grilled CHICKEN breast. Jasmine Rice. Cucumber rounds. Peanut butter dipping sauce.
Nitrate free PEPPERONI Calzone Rolls. Romaine Lettuce salad cups.
2018 08 27
MEAT ENTREES
Lemon & garlic rubbed FLANK Steak. Slow roasted Spaghetti squash with pimento cheese & tomato confit. Marinated Cannellini beans, celery and ricotta salata.
Blueberry Bourbon BBQ glazed Grilled Chicken breast. Farro & Roasted beet salad, with goat cheese, pistachios & Harissa Vinaigrette. Charred Asparagus.
Pecan crusted Chicken Milanese. Sweet Potato gnocchi gratin. Arugula with plums and parmigiano reggiano.
Garlicky Sauteed Shrimp on Z(ucchini N)oodles with Basil pesto. Roasted Tomatoes & Green Beans. (W)
HALIBUT filet in tarragon mussel cream sauce. Parsleyed potatoes. Buttered snap peas.
VEGETARIAN & VEGAN ENTREES
Heirloom tomato cobbler. Juicy tomatoes at their peak with a cheesy herb southern biscuit topping. Spinach salad with roasted shallot vinaigrette.
Torta Pasquailina: Double crusted tart filled with sauteed swiss chard, spinach, ricotta, pecorino, black pepper and eggs. Torn Zucchini with Mint & Calabrian chilies.
*W=Whole 30 friendly
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Michigan Tomato Gazpacho. Lime crema. Tortilla chips.
GRAB & GO Salad: Romaine, Peaches, and shaved fennel. Prosciutto & country dijon vinaigrette (+/- saffron couscous)
FRITTATA bites: Shakshuka-flavored: roasted tomatoes, peppers, spicy and sweet. Feta.
OATMEAL CUPS: Apple cinnamon streusel
BREAKFAST PASTRY: Pistachio, Apricot and Dark Chocolate energy Bars.
DESSERT: Rhubarb Custard Cake. Creme anglaise.
COOKIES: Chocolate Chip streusel blondies
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Tandoor Chicken skewers. Buttered ginger rice. Steamed green beans. Garlic pita.
Double cheese Mac & Cheese. Roasted Broccoli & Cauliflower.
Beef burger sliders stuffed with cheddar on Pretzel buns. Crinkle cut parmesan potato fries. Carrot sticks.
2018 08 20
MEAT ENTREES
PEPITA crusted CHICKEN breast cutlets. Green chile & cilantro rice. Fennel, red pepper & red onion gratin.
Basil CHICKEN & cashew stirfry. RAMEN noodle & napa cabbage salad with sesame orange vinaigrette. Miso glazed Bok Choy.
Lemon garlic SHRIMP. Red pepper romesco linguine. (linguine can be delivered cooked or uncooked) Pistachio broccoli.
LAMB meatballs on spinach & parmesan orzo. Roasted Michigan ASPARAGUS with roasted tomato coulis.
Crispy skinned SALMON. Herbed crepes stuffed with spinach, green peas, & whipped feta. Sauce soubise (slow roasted creamy onion).
VEGETARIAN & VEGAN ENTREES
CHILE RELLENOS: Poblano peppers stuffed with mixture of Mexican cheeses & rice. Black bean & corn salad with roasted jalapeno avocado vinaigrette.
Skillet EGGPLANT Lasagna: Classic flavors and textures of eggplant parmigiano and lasagna combined into one delicious dish. Black pepper caesar on little gem lettuce.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Local MI Corn & Bacon Chowder
GRAB & GO Salad: Curried turkey salad with apples and walnuts in Boston lettuce cups
FRITTATA bites: Spinach and leek
OATMEAL CUPS: Crumb topped Strawberry Rhubarb
BREAKFAST PASTRY: CHOCOLATE BANANA BREAD muffins
DESSERT: PEACH CRISP with oat & brown sugar streusel
COOKIES: Snickerdoodles
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Chicken burgers. (+/- Cheddar cheese and Bacon) Roasted carrots & baby yukon potatoes.
Beef teriyaki skewers. Miso butter rice. Roasted Broccoli.
Classic Lasagna. Garlic Bread.
2018 08 13
MEAT ENTREES
Grilled Vietnamese PORK Sausage Meatball Skewers. Sesame Smashed Cucumbers. Sticky Sushi Rice.
Lemongrass marinated BEEF & Herb Summer Salad Rolls. Scallion fried rice. Nuac Chom sauce.
Tomato Glazed Chicken THIGHS with Caponata (Italian tomato, eggplant, pine nut relish) on Gemelli Pasta with Chevre, Arugula & Walnuts.
Grilled Ras al Hanout (Moroccan) CHICKEN BREASTS. Layered on spiced Quinoa, chickpeas, fresh corn, caramelized red onion jam, Michigan tomato, and Romaine dinner salad. Tahini vinaigrette. Warm garlic pita bread.
TILAPIA Meuniere (sauteed, with lemon & caper sauce) over Kale & wild rice warm salad. Roasted Tomatoes provencal.
Seared jumbo SCALLOPS with Grapefruit Fennel Salad. Fresh Corn Polenta. Red Wine shallot reduction.
VEGETARIAN & VEGAN ENTREES
KALE & RICOTTA stuffed Shells. Romaine Wedges with Black pepper Classic caesar.
SPANAKOPITA sautéed farm spinach, kale, collard greens, green onions and dill mixed with crumbled feta in a crispy filo pastry shell. ROASTED TOMATO SALAD on BABY KALE with harissa vinaigrette, pistachios, and goat cheese
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Hungarian sour cherry soup with creme fraiche accent.
GRAB & GO Salad: Favorite Greek salad (tomatoes, cucumber, red onion, pepperoncini, beets, romaine) with Halloumi croutons and creamy beet pink greek vinaigrette
FRITTATA bites: Corned beef hash: flavors of your favorite hash in the frittata. (Vegetarian version: everything spiced potato and caramelized onion)
OATMEAL CUPS: Coconut Blueberry and Lemon Curd
BREAKFAST PASTRY: Grapefruit & olive oil Baked donuts
DESSERT: Southern Blackberry Cobbler.
COOKIES: Oat Streusel Jam bars
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Soy & Honey glazed CHICKEN BREAST Skewers. Miso Buttered Rice. Roasted Broccoli.
Mini PORK meatballs. Hoisin Rice noodles. Shredded Carrot salad.
Hand breaded FISH sticks. Roasted potato wedges. Minted smashed peas.
2018 08 06
MEAT ENTREES
Garlic Grilled CHICKEN BREAST (or beef tenderloin). Summer squash & feta sourdough pizza. Michigan Tomato & herb salad.
Buttermilk-soaked Pecan-crusted fried CHICKEN LEGS. Stone-ground Cornbread waffles. Jalapeno honey drizzle. Watermelon cucumber salad.
Tomato Braised PORK SHOULDER. Zucchini Corn, Basil & haloumi fritters. Garlicky sauteed spinach. Pistachio crumble.
Broiled skin-on SHRIMP in Harissa Beurre Blanc. Summer succotash (corn, bean, vegetable stew). Lemon parsley linguine.
Blackened WHITEFISH fillets. Zucchini ribbons and white beans with spicy basil pesto. Herbed Quinoa with pumpkin seeds.
VEGETARIAN & VEGAN ENTREES
Blackened SWEET POTATO & lime BLACK BEAN tacos. Flour or Corn Tortillas. Grilled Peach Jalapeno salsa. Chipotle Aioli. Shredded root veg slaw. Cilantro lime rice.
Classic EGGPLANT Parmigiano. Thinly sliced local eggplant, basted with Basil oil and roasted. Layered with handmade Michigan garlic tomato sauce and mozzarella. Roasted garlic Penne. Classic Caesar with Parm crisps and sourdough croutons.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Watermelon Tomato Gazpacho
GRAB & GO Salad: Little Gem wedges with ELOTE style corn salad: sauteed peppers & grilled corn tossed with chili, garlic, Cotija & pumpkin seeds. Smooth avocado lime dressing.
FRITTATA bites: Smoked Salmon and Goat cheese
OATMEAL CUPS: Banana caramel
BREAKFAST PASTRY: MI Blueberry Crumb Muffins
DESSERT: Blackberry Blueberry Crumb Pie
COOKIES: Chocolate peanut butter cup
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Soy & Honey glazed CHICKEN BREAST Skewers. Miso Buttered Rice. Roasted Broccoli.
Mini PORK meatballs. Hoisin Rice noodles. Shredded Carrot salad.
Hand breaded FISH sticks. Roasted potato wedges. Minted smashed peas.
2018 07 30
MEAT ENTREES
Coffee Rubbed PORK TENDERLOIN with Blackberry Date jus and garlic Labneh spread. Black Rice pilaf. Roasted Leeks & arugula with tangerine vinaigrette.
FLANK STEAK on basil pesto Z(ucchini n)OODLES. Grilled Polenta Squares with green olive pesto. Avocado, corn & tomato salad with Harissa vinaigrette
Whole Roasted FARM CHICKEN stuffed with Lemon & Thyme. Roasted Garlic smashed Yukon potatoes. Grilled Brussel Sprout Skewers with Green olive pesto
Cajun SHRIMP SLIDERS. Remoulade sauce, lettuce, tomatoes, pickles. On handmade Southern Old Bay biscuits. CUCUMBER Salad.
Lemon Pepper SWORDFISH & zucchini skewers with Salsa Verde. Handmade Corn Tortillas & Butter lettuce cups. Arroz mexicano.
VEGETARIAN & VEGAN ENTREES
Creamy POLENTA with arugula pesto & sauteed beet ribbons. Pistachio and goat cheese.
Braised FENNEL in Tomato and Saffron Rice. Roasted Eggplant & feta salad.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Lentil & Sweet Red Pepper with cumin and black pepper toasts
GRAB & GO Salad: Grilled Radicchio, pistachio, pesto quinoa, hard boiled quail egg, sourdough croutons.
FRITTATA bites: Collards, potatoes & goat cheese
OATMEAL CUPS: Michigan Peach & cinnamon
BREAKFAST PASTRY: Peach Almond scones
DESSERT: Michigan Blueberry Cobbler with vanilla bean whipped cream
COOKIES: Earl Grey Shortbread fingers
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
‘Pizza’ Chicken Sandwiches: Grilled Chicken breast tenderloin, mozzarella, nitrate free pepperoni & marinara on pretzel buns. Pasta salad (with or without pesto) peas and green beans.
Mac & cheese with butternut squash & cheddar cheese sauce. Roasted haricot vert.
Soy marinated beef skewers. Miso butter rice. Sesame carrot & snap pea salad.
2018 07 23
MEAT ENTREES
Pistachio Crusted FLAT IRON steak. Baby Arugula & orzo salad with Charred Tomato vinaigrette. Cornmeal crusted Portobello fries with spicy remoulade.
Tandoor CHICKEN kebabs. Cilantro Chutney. Basmati Rice with caramelized onions. Coconut corn salad.
Shredded PORK tamales wrapped in swiss chard leaves. Mexican Red Chili Sauce. Cumin Black bean & celery salad. Local cabbage slaw.
Ancho Chile rubbed SHRIMP skewers. Corn Risotto: Creamy Arborio Rice & pureed MI Corn. Cherry tomato Herb Salad.
Lemongrass & ginger HALIBUT, wrapped & steamed in banana leaves. Tomato Jam. Steamed Jasmine Rice. Grilled zucchini with herbs.
VEGETARIAN & VEGAN ENTREES
Samosa SHEPHERD’s pie: your favorite Indian curry flavors, turned into a classic hearty one dish. Grilled Watermelon salad.
SESAME CRUSTED TOFU bowls: roasted sweet potatoes, quinoa, avocado, hummus, and spinach. Creamy Miso drizzle.
SUPPLEMENTS
(mixed green salad and chocolate chip cookies always available)
SOUP: Melon Gazpacho
GRAB & GO Salad: Fattoush salad: Romaine, Herbs, tomato, cucumber, crunchy pita chips, tart lemon oregano dressing (+/- grilled chicken breast)
FRITTATA bites: Ham and Gruyere
OATMEAL CUPS: Michigan Blueberry
BREAKFAST PASTRY: Classic Zucchini Bread, muffins or loaf. (egg-free possible)
DESSERT: Brown Sugar streusel Strawberry Rhubarb Pie
COOKIES: Strawberry shortbread
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Hand Breaded CHICKEN fingers. Potato wedges. Steamed Haricot Vert.
Slow-cooked meaty Marinara sauce. Fusilli Pasta. Roasted Broccoli.
Honey Glazed PORK TENDERLOIN Medallions. Buttered Rice. Steamed Carrots.
2018 07 09
MEAT ENTREES
CHICKEN BREAST Roulade: Leek and Pancetta. Zucchini Risotto. Braised Fennel with Capers and Olives.
Grilled Whole FARM CHICKEN basted with Blueberry BBQ sauce. Grilled sweet potato slices & toasted walnuts. Sweetcorn slaw.
Glazed PORK RIBS. Grilled Cabbage with nam chim kai (sweet Thai Sauce). Scallion Rice noodles.
Roasted WHOLE RAINBOW TROUT (or individual filets) with orange segment salsa. Buckwheat and rice salad with dried cherries and hazelnuts. Zucchini Ribbons and Swiss Chard with Chorizo.
Grilled PRAWN SALAD with Coconut Vinaigrette. Sticky White Rice. Napa Cabbage Salad.
VEGETARIAN & VEGAN ENTREES
TOMATO & CHANTERELLE Rye Tart. Little Gem salad with avocado Green goddess.
Stuffed ZUCCHINI with herbed rice & tofu, baked in tomato sauce. Little Gem salad with avocado Green goddess.
SUPPLEMENTS
(mixed green salad and chocolate chip cookies always available)
SOUP: Chipotle Tortilla Soup with Shredded Chard (with or without meat)
GRAB & GO Salad: Grilled Asparagus & Creamy Lemon Quinoa
FRITTATA bites: Roasted Mushroom & Thyme
OATMEAL CUPS: Maple Brown Sugar
BREAKFAST PASTRY: Dark Chocolate Zucchini and Walnut Bread
DESSERT: Plum and Nectarine Crumble
COOKIES: Butterscotch Oatmeal
*can be built individually for grab-and-go lunches, as well as family style
**can be made egg free
PETITE BITES FOR little MOUTHS
Buttermilk-soaked chicken breast tenders. Potato wedges. Haricot Vert.
Pork Tenderloin Medallions. Buttered Farfalle (with or without pesto). Roasted Broccoli.
Soy marinated Beef Skewers. Peanut Rice noodles. Quick sauteed carrots.
Handmade ravioli with marinara sauce. Texas toast garlic bread.