2019 03 12
Hoisin Glazed PORK LOIN. Fast scallion pancake & Sriracha aioli. Bok choy salad with ginger maple dressing.
CHAP CHAE: KOREAN glass NOODLES WITH stir-fried BEEF (or TOFU) AND mixed VEGETABLES. Sesame Bok Choy.
COQ au vin. From the French countryside, a classic stew of slowly braised CHICKEN, bacon and mushrooms in red wine. Parsley Butter Egg Noodles. Sauteed spinach.
Baja Blackened and Sauteed TILAPIA Tacos. Soft corn tortillas. Creamy chipotle sauce. Salsa fresca. Shredded cabbage. Yellow Rice & Beans. Cilantro Guacamole.
Crispy QUINOA Cakes. On Red Pepper & Artichoke Antipasto salad. Black Pepper Ranch Dressing. Baby Romaine Hearts.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Spinach Goat Cheese Bisque
GRAB & GO Salad: SPICY Szechuan SESAME PEANUT buckwheat NOODLES & shredded CHICKEN. Julienned Bell Peppers, Snap Peas, Cilantro, Sesame Seeds. On napa Cabbage.
FRITTATA bites: Butternut Squash, Sage & Halloumi
OATMEAL CUPS: Peanut Butter & Banana
BREAKFAST PASTRY: secretively high fiber ;) Morning Glory Muffins
DESSERT: Crack pie: Oatmeal crust with creamy buttermilk custard filling.
COOKIES: Snickerdoodles
REGULARS:
Breakfast Burritos
Chef’s Super-food Power-bowl
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate energy bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,
4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
Tender Pork medallions. Peanutty rice noodles. Honeyed carrots.
Mini turkey BURGER sliders. Roasted sweet potato wedges.
Creamy Mac & Cheese (baked with crumb topping, or unbaked). Roasted Broccoli.
2019 03 04
ENTREES
BEEF SHORT RIB and Mushroom pot pies. Flaky thyme short crust on a stew of Braised Beef short ribs and mushrooms in a red wine sauce.
LAMB & FETA patties (or sliders on English muffins) Marinated red onions & harissa yogurt. Spinach, scallion and orzo salad.
Spinach, Leek & gruyere CHICKEN BREAST Roulade. Mashed Celery Root. Roasted asparagus bundles.
Sesame crusted TUNA. Edamame soba noodles. Ginger tamarind sauce. Seared Napa cabbage. Peanut Chili crisp garnish.
CAULIFLOWER Schwarma WITH TAHINI, AND PINE NUTS. Garlic Naan. Pomegranate Quinoa salad.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Vegan Butternut Squash Soup.
GRAB & GO Salad: Moroccan Carrot Salad with spicy lemon vinaigrette, on bulgur & greens.
FRITTATA bites: Asparagus and goat cheese
OATMEAL CUPS: Lemon Curd Poppyseed
BREAKFAST PASTRY: Cinnamon Chocolate chunk RYE muffins
DESSERT: Classic APPLE turnovers: built and left uncooked for you to bake and eat while still warm!
COOKIES: Carrot Cake Oatmeal cookies, plain, or with cream cheese icing
REGULARS:
Breakfast Burritos
Chef’s Super-food Power-bowl
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate energy bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,
4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
Pretzel Crusted Chicken Breast Tenders. Buttered Farfalle. Greenie Beans.
Cordon Bleu Turkey Burgers (cooked or left for you to cook) on slider buns, with ham & swiss. Cucumber coins.
Miso Steak Strips. Edamame Soy Soba Noodles.
2019 02 25
ENTREES
The Best ROAST BEEF Sandwiches. Horseradish cream, caramelized onion jam, fontina and peppery arugula on homemade focaccia bread. Mixed Green salad with sundried tomato vinaigrette.
CHICKEN Alfredo Bake. (+/- Blackened) Chicken thighs in a cheesy cream sauce with corkscrew pasta. Roasted Broccoli, crushed pistachio vinaigrette.
Heritage PORK chops with Gochujang and peanuts. Kimchi studded Jade Rice. Roasted Brussel Sprouts.
Seared SCALLOPS with Burst tomatoes and herbs. Pasta with Kale Pesto, Roasted butternut squash and pumpkin seeds.
SPAGHETTI SQUASH Primavera with Garbanzo beans in a garlic tomato sauce. Baked Goat cheese. Homemade focaccia bread.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Cumin Black Bean (+/- chorizo)
GRAB & GO Salad: Mediterranean Cobb: Shredded Roast Chicken, roasted red peppers, roasted asparagus, quinoa, chickpeas, cherry tomatoes & cucumbers, on baby spinach. Sumac hummus vinaigrette
FRITTATA bites: Broccoli cheddar. *individual or baked in a sheet pan for easy sandwiches.
OATMEAL CUPS: Peaches & Cream
BREAKFAST PASTRY: Savory Cheddar Oat muffins
DESSERT: Double Chocolate Gluten-Free & Paleo Baked Donuts * see instagram :)
COOKIES: Tahini and halvah blondies
*can be built individually for grab-and-go lunches, as well as family style
REGULARS:
Breakfast Burritos: Soft scrambled eggs, shredded queso, black beans in salsa, baby spinach (+/- baby spinach)
Chef’s Super-food Power-bowl: Garlic Swiss chard, chickpeas, lemon quinoa, sauteed red bell pepper & onion, toasted walnuts, goat cheese.
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate energy bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,
4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
Cheddar Stuffed Beef Burger Sliders. Crinkle roast potatoes & crispy broccoli.
Chicken Bento. Sticky Rice. Cucumber Coins. Teriyaki.
Pizza Pasta: Marinara Sauce Elbows with diced nitrate-free pepperoni, mozzarella & parm. Roasted Broccoli.
2019 02 18
MEAT ENTREES
Spiced LAMB Tagine: a fragrant, tender lamb stew, with cinnamon, cumin, turmeric, and cardamom. Orange scented Couscous. Braised Chickpeas.
Southwestern Stuffed Sweet Potatoes. Ground PORK and poblano peppers simmered in a chipotle chili sauce, over Roasted sweet potato halves. Sour cream. Smoked gouda. Little Gem salad with roasted cherry tomatoes and cilantro vinaigrette.
Classic Chinese Kung Pao CHICKEN with peanuts, Sichuan peppercorns and chili peppers. Sticky Rice and Steamed Chinese vegetables.
Blackened TILAPIA Tacos, shaved red cabbage and avocado crema. Cilantro Lime Quinoa. Pineapple Salsa.
Crispy Cumin dusted SALMON Filet. Creamy Lemon Risotto. Roasted Asparagus.
VEGETARIAN & VEGAN ENTREES
The BIG dinner-sized GREEK Salad. Chopped Romaine & Radicchio. Herbed Quinoa. Roasted beets. Chopped Cucumbers & Cherry Tomatoes. Peperoncini. Kalamata olives. Chickpeas. Lemon Feta. Herby creamy greek vinaigrette. Savory Baked Spinach & Greek Cheese phyllo cigar rolls.
Creamy mixed MUSHROOM sauce on pasta. Radicchio salad with mandarin segments, pistachios, Calabrian Chili vinaigrette.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: CURRY COCONUT NOODLE SOUP
GRAB & GO Salad: Baby Greeks. See above. (+/- marinated chicken)
FRITTATA bites: Broccoli Cheddar
OATMEAL CUPS: Coconut Cherry
BREAKFAST PASTRY: Dirt Bombs. Cinnamon-sugar doughnut in muffin form.
DESSERT: MOLTEN CHOCOLATE TRUFFLE CAKES
COOKIES: Red Velvet with white chocolate chunk.
*can be built individually for grab-and-go lunches, as well as family style
REGULARS:
Breakfast Burritos
Chef’s Super-food Power-bowl
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate energy bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,
4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
CHICKEN nugget pops. Buttered Mini farfalle. Plum blushed applesauce.
TACO quesadillas. Carrot sticks.
MACARONI & CHEESE Creamy cheese sauce on fusilli. Broccoli tots.
2019 02 11
MEAT ENTREES
FLANK STEAK PEPERONATA: Sweet peppers, onion & tomato cooked in olive oil, served over thinly sliced flank steak with shaved Pecorino Romano. Herby fingerling potatoes. Sauteed Spinach.
Moroccan spiced BISON Meatballs. Sweet Potato noodles. (or regular egg noodles) Lemon Broccolini. Cilantro-yogurt chutney.
Lemon CHICKEN & vegetable skewers. Charred Scallions. Toasted almond rice pilaf. Tahini Yogurt sauce.
PORK TAMALE pie: Slow cooked pork shoulder & root vegetables in a Mexican stew, topped with cornbread batter. Tangy Curtido slaw.
SHRIMP & ANDOUILLE with red pepper & Vidalia onion saute. Creamy Cheese Grits. Stuffed zucchini.
VEGETARIAN & VEGAN ENTREES
Spicy Roasted TOMATO soup. Artichoke, spinach & 3-cheese sandwiches, prepped for you to grill.
Roasted CAULIFLOWER, Poblano and caramelized onion tacos. Small corn tortillas. Avocado, Quinoa & Black bean salad.
SUPPLEMENTS
*SOUP: Almond, Garlic and Parsnip Soup. Imagine white gaZpacho….
*GRAB & GO Salad: Roasted Red pepper & Farro salad with Chickpeas, feta and spicy dressing on little gem lettuce.
FRITTATA bites: Mixed Herbs & Gruyere Cheese
OATMEAL CUPS: Cinnamon Raisin & Brown sugar
BREAKFAST PASTRY: Applesauce muffins with or without caramel glaze
DESSERT: Cream Cheese Pound Cake, with berry compote
COOKIES: Buttermilk Chocolate Chewies
*can be built individually for grab-and-go lunches, as well as family style
REGULARS:
(mixed green salad and chocolate chip cookies always available)
Breakfast Burritos, sausage or veggie
Chef’s Super-food Power-bowl
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate energy bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,
4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
Gingery Chicken Bento Box. Sticky Rice. Cucumber Rounds.
Steak Quesadillas. Yellow Rice. Greeny Beanies.
Turkey Meatballs. Parm & Buttered Elbows. Roasted Broccoli.
2019 02 04
MEAT ENTREES
BEEF Braciole. A classic Italian comfort food: thin slices of beef stuffed with a savory filling of Parmigiano, parsley, garlic, braised in a wine-infused Italian gravy. Creamy Garlic Fusilli. Braised Celery.
PORK medallions in whole grain mustard sauce. Sweet potato & carrot mash. Green beans with caramelized onions.
Roast CHICKEN, stuffed with fresh citrus as it roasts for maximum flavor and moisture. LARGE sourdough croutons to absorb all the pan juices. Braised Gigante Beans. Sauteed Garlic Kale.
Creole FLOUNDER en papillote (cooked and served in a paper wrapper). Julienned Carrot, Zucchini and Red bell pepper. Lemon Couscous. Tarragon Beurre Blanc.
SHRIMP & ANDOUILLE with red pepper sauce. Creamy Cheese Grits. Stuffed zucchini.
VEGETARIAN & VEGAN ENTREES
Swedish-style (walnuts, lentils & quinoa) VEATballs. Cauliflower rice with Spinach & Mushrooms.
SPINACH & swiss chard Pie: flaky filo pastry filled with greens, greens, greens, savory cheeses, lemon and garlic. Confetti Rice primavera.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
*SOUP: Escarole Soup with white beans and baby meatballs
*GRAB & GO Salad: French Bistro. Marinated Lentils, hard boiled quail egg, braised leek coins, large bacon pieces and dijon vinaigrette on mixed lettuce. (+/- roquefort)
FRITTATA bites: Asparagus & Goat cheese
OATMEAL CUPS: Almond, Pear & Ginger
BREAKFAST PASTRY: Classic Thomas Keller Quiche: tall & creamy. Mushrooms & Comte.
DESSERT: Peanut Butter Pudding cups
COOKIES: Italian Almond Biscotti (great for dunking in your coffee)
*can be built individually for grab-and-go lunches, as well as family style
REGULARS:
Breakfast Burritos
Chef’s Superfood Powerbowl
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate Energy Bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.
4 lemon marinated (or plain) grilled chicken breasts, 3 miso soy salmon filets,
4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
Chicken nuggets. Buttered elbows. Green beans. (+/- BBQ sauce)
Beef Bento Box. Sticky Rice. Cucumber Rounds. (+/- teriyaki sauce)
Shredded Chicken Taquitos. Seasoned shredded Chicken & monterey Jack Cheese, rolled in mini tortillas, toasted in a pan. Yellow Rice. Grape & Strawberry fruit kabobs.
2019 01 28
MEAT ENTREES
Teriyaki CHICKEN & pineapple Skewers. Sticky Rice (or Cauliflower Rice) with Ginger Cashew Butter. Sesame Snap peas.
Creamy Spinach & Artichoke on Freshly ground TURKEY BURGERS. Cumin Sweet Potatoes Wedges. Fennel Green Apple Slaw.
Coffee rubbed PORK TENDERLOIN. Wild Rice with roasted fennel, Cranberries and toasted almonds. Carrot Cardamom Sauce.
Peppercorn & Blue cheese crusted FLANK STEAK. Chive & Sour cream Twice Baked potatoes. Prosciutto wrapped asparagus.
Sesame crusted COD. Blood Orange Salsa. Black forbidden rice & crunchy cashews. Stir-fried Scallions & Shiitakes.
VEGETARIAN & VEGAN ENTREES
Vegetable Lasagna with Butternut, Golden yellow beets & swiss chard, Roasted Garlic Bechamel. Garlic French Bread.
Cauliflower Steaks with spicy chimichurri on Cheddar Green Chile Grits.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
*SOUP: Tomato Florentine Soup with Tortellini
*GRAB & GO Salad: Fajita Salad. Chicken breasts, julienned bell peppers & onion. Chipotle Black Beans, red quinoa on mixed lettuces. Avocado slices & pumpkin seeds. Creamy cilantro lime dressing.
FRITTATA bites: Mixed wild mushrooms & Comte
OATMEAL CUPS: Lemon Poppyseed & Coconut cream
BREAKFAST PASTRY: Cherry Almond muffins
DESSERT: French apple cake
COOKIES: Lemon Shortbread
*can be built individually for grab-and-go lunches, as well as family style
REGULARS:
Breakfast Burritos
Chef’s Super-food Power-bowl
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate energy bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,
4 chili jumbo shrimp skewers, 1 lb teriyaki baked tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
Panko breaded Salmon fingers. Basmati Rice. Snap peas.
Nitrate-Free Pepperoni pizza pockets. Steamed Crinkle cut carrots.
Stovetop Taco (spiced beef) Mac & Cheese. Roasted Broccoli.
2019 01 21
MEAT ENTREES
PORK TINGA. A Mexican classic, slowly simmered pork stew made with roasted tomatoes, chipotle chiles, chorizo, and onions. Smashed Avocado. Mexican Rice.
New Zealand LAMB chops, crusted with Pistachio & Garlic. Roasted Pepper Romesco. Greek style Lemon Potatoes. Haricot Vert.
French Onion CHICKEN: Juicy pan-seared chicken smothered in caramelized onion gravy and melted Fontina cheese. Butternut squash noodles with shaved crisped mushroom. (option: add Focaccia bread to build sandwiches)
SALMON Burgers on Brioche Buns. Pickled diced Red onion. Avocado Slices. Butter lettuce. Sriracha Mayo. Salt and Vinegar Roasted Baby Potatoes.
Lemon SOLE Oreganata: Delicate baked fish with crisp seasoned bread crumbs and Parmesan cheese, white wine pan sauce. Orzo and Baby Arugula Tossed with creamy sundried tomato pesto. Steamed Broccolini.
VEGETARIAN & VEGAN ENTREES
Green Chile Mac & Cheese, topped with Tortilla chip crumble. Cherry Tomato, black bean, charred corn & Herb Salad.
Roasted Rainbow Beets with shaved fennel, cara-cara oranges, pistachios and crumbled Feta. Served on Farro & Baby Spinach in Garlic Vinaigrette
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
*SOUP: Cheddar Ale Soup, featuring Cabot creamery sharp cheddar. Crunchy Bacon topping.
*GRAB & GO Salad: Chipotle Chicken & Mango Salsa on Little Gem, shaved green papaya & Radicchio salad with pumpkin seeds vinaigrette.
FRITTATA bites: Florentine. Spinach & lemon ricotta
OATMEAL CUPS: Michigan Cherry Vanilla
BREAKFAST PASTRY: Lemon Cream Cheese & cherry Braided Danish
DESSERT: Banana Caramel Layer Cake
COOKIES: Cinnamon Toast Bars, love child of cinnamon toast and chewy blondies.
*can be built individually for grab-and-go lunches, as well as family style
REGULARS:
Breakfast Burritos
Chef’s Super-food Power-bowl
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate energy bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins.
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets,
4 chili jumbo shrimp skewers, 1 lb teriyaki tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
CHICKEN nugget pops. Buttered Mini farfalle. Plum blushed applesauce.
Tender PORK medallions. Peanutty rice noodles. Honeyed carrots.
Pizza BURGER sliders. Parmigiano Roasted potato wedges.
2019 01 14
MEAT ENTREES
Creamy CHICKEN & root vegetable stew over Jumbo Buttermilk biscuits. Butter lettuce salad with Roasted Cherry tomatoes, sunflower seeds and creamy herbed ranch. (*can be made vegetarian)
Cuban Braised PORK Shoulder with Mojo Sauce. Mashed Yucca Root. Black Beans. Tostones with lime crema.
Classic BEEF Shepherd's pie. Rich Beef and vegetable stew topped with Fluffy mashed potatoes. (*can be built family style or individual portions). Roasted Brussel Sprouts with Bacon and toasted Almonds
Cumin Roasted SALMON Filet with Cilantro Sauce. Spinach Rice. Roasted Tomato Halves.
SESAME SHRIMP noodle bowl. Buckwheat soba tossed in ginger tamari sauce. Shredded Carrots, red cabbage & bell pepper. Crispy Wonton & almond topping. Simple miso soup.
VEGETARIAN & VEGAN ENTREES
POTATO & spinach cakes. Savory tomato gravy.
FRENCH ONION Tart: Crunchy Pastry Crust topped with Sweet onions and gruyere Cheese.
*Both served with Mixed Green Salad, French Dijon Vinaigrette. (can add lardons and/or poached eggs)
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Carrot and Ginger soup
GRAB & GO Salad: Tuscan Kale & Quinoa Caesar. Diced roasted Yellow beets and Chickpeas. Parmesan Toast Croutons.
FRITTATA bites: Mexi-Taco (seasoned beef, diced pepper, onions & sharp cheddar)
OATMEAL CUPS: Apple pie
BREAKFAST PASTRY: Sour cream Blueberry Muffin with oatmeal streusel topping
DESSERT: Salted Peanut Butter Chocolate mousse cups
COOKIES: Oatmeal Sandwich cookies, cinnamon cream cheese filling
*can be built individually for grab-and-go lunches, as well as family style
REGULARS:
Breakfast Burritos
Chef’s Super-food Power-bowl
Oatmeal Energy Bites
Pistachio Apricot Dark Chocolate energy bars
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins:
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets, 4 chili jumbo shrimp skewers, 1 lb teriyaki tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
Baked Mac & Cheese Cups. Steamed Green Beans.
Mini Taco quesadillas. Yellow Mexican Rice. Roasted Broccoli.
Fish Fingers. Russet Potato Oven fries. Steamed petite peas. Tartar sauce.
2019 01 07
MEAT ENTREES
CHICKEN Cacciatore: a tomato-based farmer’s stew of Chicken thighs, sweet onions, peppers & fennel. Roasted Garlic cream & spinach penne.
Green Mountain burgers: Ground VENISON (or grass fed beef) & a bit of minced bacon, spiked with cumin, amber maple syrup & cayenne. Topped with a pile of caramelized onions and creamy havarti on a brioche bun. (Burgers can be fully cooked, or formed and ready for you to cook). Sweet potato oven fries.
VEAL Goulash: Classic savory Hungarian stew of veal, onions & paprika. Wide Egg Noodles with parsley butter. Caraway Red Cabbage.
Black pepper crusted SWORDFISH (can be made mild or spicy) Parsnip & potato puree. Lemon Broccolini with garlic breadcrumbs.
VEGETARIAN & VEGAN ENTREES
ACORN SQUASH tartine. Large slices of grilled country sourdough, layered with garlic ricotta, maple roasted acorn squash, sauteed tuscan kale, jalapeno jelly, roasted pumpkin seeds & aged Jack. Lentil soup.
South Indian-Style Vegetable Curry. Cauliflower “Couscous” with Dried Fruit and Almonds
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Velvety Leek Soup
GRAB & GO Salad: Southwest Black bean, Corn, Quinoa, pumpkin seeds & Feta on Butter lettuce. Creamy Chipotle Lime dressing. (+/- grilled shrimp)
FRITTATA bites: Denver: Diced pepper, onion, mushrooms, ham & cheddar.
OATMEAL CUPS: Cocoa with Nutella pocket
BREAKFAST PASTRY: Bananas Foster muffins
DESSERT: Maple custard pie.
COOKIES: Oatmeal Chocolate chipsters
REGULARS:
Breakfast Burritos
Chef’s Super-food Power-bowl
Oatmeal Energy Bites
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins:
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets, 4 chili jumbo shrimp skewers, 1 lb teriyaki tofu strips, 1 Qt cooked quinoa
PETITE BITES FOR little MOUTHS
Grilled honey Mustard Chicken Tenders. Basmati Rice. Steamed snow peas.
Mini Italian Meatballs in Marinara. Penne Pasta. Roasted Broccoli.
Turkey Lemongrass skewers. Sesame Scallion Soba Noodles. Bok Choy.
2018 12 17
MEAT ENTREES
Double-Crunch Honey Garlic CHICKEN. Breaded with Panko and Almonds, (can also be made unbreaded & nut free), Pan-fried, covered in a spicy honey sauce, then baked again. Smoked Jasmine Rice. Sweet & sour ginger Asian slaw.
Mustard glazed PORK Tenderloin Medallions. Apple cider shallot gravy. Roasted rainbow Carrots, Brussel Sprouts & cauliflower with smashed walnut vinaigrette.
Classic Glazed MEATLOAF. Mashed potato casserole with cheddar panko crust. Sautéed mixed mushrooms on Swiss chard. Madeira gravy.
CREOLE SHRIMP Etouffee. Carolina Gold Rice. Little Gem salad with roasted chayote, roasted red pepper and smoky chipotle vinaigrette.
HALIBUT Provencal: with garlic, shallots, fennel, tomatoes, olives, and fresh sage. Basil pesto & pistachio quinoa. Baked ratatouille with goat cheese.
VEGETARIAN & VEGAN ENTREES
Quinoa-Stuffed Poblanos with Grilled Romesco Sauce. Spicy Curtido slaw with goat cheese vinaigrette.
Roasted butternut squash, crispy Brussels sprouts, sage. On Creamy farro-tto. Garlic French bread.
SUPPLEMENTS
* SOUP: Chicken Lemon Rice soup.
* GRAB & GO Salad: Grilled Chicken Green Goddess: bibb lettuce, pickled red onion, roasted beets, grapefruit segments, toasted hazelnuts
FRITTATA bites: Ratatouille with goat cheese centers.
OATMEAL CUPS: Strawberry Vanilla
BREAKFAST PASTRY: Gingerbread muffins
DESSERT: Tiramisu cups with amaretti cookies.
COOKIES: Peanut butter chewies
Always available:
Breakfast Burritos
Chef’s Superfood Powerbowl
Oatmeal Energy Bites
Mixed Green Salad
Chocolate Chip cookies
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
French bread pepperoni pizzas. Romaine salad cups with chopped cucumbers & diced red pepper.
Mac & Cheese cups. Standard mac and cheese baked in bacon lined muffin cups. French Green beans.
PORK Tenderloin medallions. Roasted marble potatoes & Broccoli.
2018 12 10
MEAT ENTREES
CHICKEN Saltimbocca with Prosciutto and Sage. Lacey pasta with goat cheese cream, baby arugula & parmigiano. Sauteed Garlic Spinach.
Champagne Vinegar braised PORK shoulder. Winter squash gratin with apples, baby kale, leeks, comté, and herbed cheddar crust.
Five-spice FLANK STEAK. Vietnamese rice noodle salad: shredded carrot, cucumber, fresh bean sprouts, bunches of herbs and green onions on sesame oil rice noodles. Spicy lemongrass vinaigrette.
Harissa rubbed STRIP STEAK (Seasoned/Uncooked or Seared). Cheesy Hasselback Yukon potatoes. Creamed leeks & spinach.
Blackened CATFISH. Jalapeño hush puppies patties. Creamy coleslaw. Cajun remoulade.
VEGETARIAN & VEGAN ENTREES
Creamy Roasted Squash polenta. Crispy mushrooms, Caramelized Onions, Roasted Pears & Cambozola.
Hearty Kale and Roasted Kabocha Squash on farro. Pepitas & pomegranate. Maple Dijon Dressing
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Tortilla Soup. Cilantro Lime avocado salad, creme fraiche & tortilla strips.
GRAB & GO Salad: Green Falafel patties on chopped baby gem romaine, cucumbers, roasted red peppers, feta. Tahini lemon vinaigrette.
CHEF’S SUPERFOOD POWERBOWL: Sauteed Swiss Chard leaves with Goat cheese, sauteed chard stems, red pepper, and red onion, cumin chickpeas, roasted cherry tomatoes, toasted walnuts all on a bed of herbed quinoa with lemon (can add chicken breast or salmon bites)
FRITTATA bites: Sun-dried tomatoes and mozzarella
OATMEAL CUPS: Rhubarb Jam
BREAKFAST PASTRY: Pumpkin Streusel muffin tops
BREAKFAST BURRITOS: A Satisfying combination of soft scrambled eggs, crumbled sausage, seasoned black beans, sauteed red pepper & red onion, baby spinach & monterey jack, wrapped in a large tortilla and toasted. Easy to warm up for a quick morning on the go.
OATMEAL energy bites: Oatmeal, coconut, nut (or sunflower) butter, chia seeds, chocolate chips, honey, rolled into bite-sized morning treats. One dozen, bagged in groups of 4.
DESSERT: Wholesome baked apples: stuffed with brown sugar, raisins & pecans (creating their own caramel as they bake)
COOKIES: Pumpkin cheesecake Bars.
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins:
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets, 4 chili jumbo shrimp skewers, 1 lb teriyaki tofu strips
PETITE BITES FOR little MOUTHS
Pulled Pork Sammies. Mini Pretzel buns. Sweet and sour Slaw.
Mini Beef Cheeseburger Sliders. Sweet potato crinkle cut fries.
Chicken Quesadillas (cooked or ready-to-cook). Yellow Rice. Roasted Broccoli.
2018 12 03
MEAT ENTREES
CHICKEN breast Schnitzel medallions. Wild MUSHROOM & Thyme Risotto. Roasted Orange Rainbow carrots.
Slow cooked LAMB BOLOGNESE on rosemary Polenta Cakes. Wilted Greens with pangrattato (toasted garlic bread crumbs).
Stuffed Cabbage Rolls: PORK, BEEF & Rice rolled in cabbage leaves and simmered in a garlic paprika tomato sauce. Garlic monkey Bread.
Herb de Provence SALMON filet. Lemon beurre blanc. Lentils with carrots. Braised endive & shallots.
CRAB CAKES (with or without onion brioche buns for sandwiches). Frisee, Bacon and Hardboiled egg salad. Remoulade. Old bay oven steak fries.
Papa-sized POTATO latke & fixings: Smoked whitefish schmear topped with salmon roe. Soft boiled chicken eggs. Horseradish Sour cream. Pickled red onion. Apple Butter.
VEGETARIAN & VEGAN ENTREES
Harissa rubbed DELICATA SQUASH, crispy chickpeas & tahini on black forbidden rice. Watercress & roasted tomato Salad.
LEEK & FETA puff pastry turnovers, dusted with sumac & sesame seeds. Brussels Sprout salad: roasted with spicy chilies, tossed with caramelized onions, black garlic vinaigrette.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Vegetable Minestrone: a garden-full of veggies & barley, in house vegetable stock. Topped with basil pistou.
GRAB & GO Salad: Moroccan Shredded Carrot & Chickpeas, pistachios & goat cheese, with spicy lemon vinaigrette on baby spinach. (can add chicken breast or salmon bites)
CHEF’S SUPERFOOD POWERBOWL: Sauteed Swiss Chard leaves with Goat cheese, sauteed chard stems, red pepper, and red onion, cumin chickpeas, roasted cherry tomatoes, toasted walnuts all on a bed of herbed quinoa with lemon (can add chicken breast or salmon bites)
FRITTATA bites: LORRAINE: Bacon & Swiss (also can do mini-quiches, if you’d like buttery mini crusts)
OATMEAL CUPS: Coconut cream, Chia, & Diced Mango
BREAKFAST PASTRY: Banana Bread with espresso mascarpone frosting.
Two new regular breakfast options now available every week:
BREAKFAST BURRITOS: A Satisfying combination of soft scrambled eggs, crumbled sausage, seasoned black beans, sauteed red pepper & red onion, baby spinach & monterey jack, wrapped in a large tortilla and toasted. Easy to warm up for a quick morning on the go.
OATMEAL energy bites: Oatmeal, coconut, nut (or sunflower) butter, chia seeds, chocolate chips, honey, rolled into bite-sized morning treats. One dozen, bagged in groups of 4.
DESSERT: Gingerbread sheet cake with lemon curd.
COOKIES: Soft snickerdoodles
SIMPLE PROTEIN: For when you’d like to bulk up salads with easy portioned proteins:
4 lemon marinated grilled chicken breasts, 3 miso soy salmon filets, 4 chili jumbo shrimp skewers, 1 lb teriyaki tofu strips
PETITE BITES FOR little MOUTHS
Parmesan Chicken bites: Small pieces of chicken breast breaded in panko bread crumbs and parmesan cheese, pan fried. Buttered bowtie pasta. Steamed green beans.
Simple bento box. Diced teriyaki chicken breast. Sticky rice. Cucumber coins. (dipping sauce available)
Sloppy Joey Sliders. Ground Michigan beef (or tofu) in a homemade zippy tomato sauce on small soft slider buns. Roasted baby potatoes & Broccoli.
2018 11 26
MEAT ENTREES
Green Chile CHICKEN & shredded butternut squash enchiladas, topped with enchilada sauce & Monterey Jack. Black bean, red pepper & avocado salad with cilantro lime vinaigrette.
Braised Jerk-spiced DUCK BREAST. Red Rice with Mushrooms, Farm spinach & Shallots. Roasted Delicata squash rings.
Sumac LAMB chops. Boiled new potatoes with Parsley butter. Roasted farm Carrots & Fennel with yogurt sauce, mint & pickled red onion.
Coriander SALMON filet. Steamed Jade green Rice. Roasted golden beets, citrus & shaved fennel salad.
Tortilla chip crusted TILAPIA. Chipotle crema. Arroz Mexicano (cooked slowly with onions garlic in broth). Lime cabbage and herb slaw. Pan fried plantains.
VEGETARIAN & VEGAN ENTREES
Herb & Pecorino Crusted CAULIFLOWER steak. Quinoa with green beans, tomatoes, chilis, oregano & feta.
Jumbo PASTA SHELLS stuffed with spinach, pesto ricotta and parmigiano (can add crumbled Italian sausage). Baby Arugula salad, pine nuts, lemon vinaigrette.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Smoked pumpkin puree. (Pie pumpkins lightly smoked, pureed with vegetable stock & spices) Savory Granola.
GRAB & GO Salad: Torn Tuscan kale, Whole wheat farfalle tossed with kale pesto, roasted cherry tomatoes. Goat cheese medallions & pecans.
FRITTATA bites: Spinach and Roasted Garlic
OATMEAL CUPS: Peach Chia Streusel
BREAKFAST PASTRY: Chocolate Whole wheat Zucchini Bread (or muffins)
DESSERT: Coconut Milk Sticky Rice with mangoes.
COOKIES: Soft Pumpkin chocolate chip
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
TURKEY Burger sliders (plain or cordon bleu - ham & cheese circles) on Pretzel buns. Roasted fingerling potatoes. Carrot sticks.
Teriyaki Beef Satay. Sticky sushi rice. Roasted Broccoli.
Creamy mac & cheese. Roasted Cauliflower.
2018 11 12
MEAT ENTREES
Pepper crusted NY STRIP STEAKS. (can be Cooked or left for you to sear) Twice baked white cheddar & chive potatoes. Sauteed Garlicky Spinach.
BEEF Bourguignon: A classically French beef stew cooked in red wine with bacon & pearl onions. Mashed parsnip & potato. Sauteed thin green beans with parsley butter.
CHICKEN Bahn Mi sandwich. a popular combination of French and Vietnamese flavors: Shredded Roast chicken tossed in lime vinaigrette, pickled shredded carrots, cilantro, Sriracha aioli, on a soft long bun. Vietnamese Broccoli Slaw.
Jerk Spiced CHICKEN THIGHS (or Breasts). Sweet potato & coconut milk puree. Roasted carrots & fried plantains.
Crispy panko topped SALMON. Wasabi cream. Sesame scented Jasmine rice. Sauteed snap peas & scallions.
VEGETARIAN & VEGAN ENTREES
Savory Zucchini Pancakes topped with Pumpkin apple butter. Spicy squash salad with lentils, persimmons, and goat cheese.
Southern Sweet Corn & Cheddar Strata. Southern-style with local sourdough, corn, scallions, cheddar & gouda cheeses. Sauteed swiss chard.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Southwestern Tortilla Stew. Braised pork shoulder, roasted sweet potatoes, black beans and Mexican-spiced tomatoes. Top with crispy tortillas and white cheddar
*GRAB & GO Salad: Shaved Brussel Sprout Caesar Salad: roasted golden beets, lemon quinoa, pine nuts, chunks of toasted baguette, Roasted Garlic caesar, shaved parmigiano reggiano.
FRITTATA bites: Soppressata (spiced salami) & Provolone
OATMEAL CUPS: Apple pie: oats tossed with applesauce, chunks of apple, streusel topped.
BREAKFAST PASTRY: Pumpkin Chai scones
DESSERT: Caramel apple pie bar
COOKIES: Kitchen Sink cookies: white chocolate chunks, pretzel bites, and toffee candy
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Chicken Breast Bento Box. Buttered Jasmine Rice. Cucumber Rounds.
Turkey & Cheddar Meatballs. Simple Marinara. Bowtie pasta. Roasted Broccoli florets.
Steak Quesadillas: cooked or uncooked. Yellow Mexican rice. Green beans.
2018 11 05
MEAT ENTREES
Thyme crusted CHICKEN pot pie. Creamy herbed Chicken veloute, with root vegetables and large chunks of chicken, topped with a flaky crust. Baby Romaine Salad with roasted tomato halves, shaved radishes and white balsamic vinaigrette.
Sumac & Lemon Roasted CHICKEN THIGHS (or FLANK STEAK). Cauliflower & Bulgur Salad with Tahini & Onions on Shredded Radicchio. Charred Avocado halves with lime yogurt drizzle.
Grilled LAMB Kebabs (Kofta style). Ratatouille Tian: Layers of thinly sliced zucchini, red peppers, eggplant (or potatoes), & red onion, bathed in garlic oil and roasted. Salad of Herbs & bitter greens. Dill yogurt. (can add Jasmine rice if desired)
Baked Coconut JUMBO SHRIMP (or Tilapia). Red Beans & Rice. Grilled Pineapple Planks. Tomatillo & Poblano salsa.
Fideo Noodle PAELLA: Toasted broken vermicelli pieces, prepared in the style of Spanish Paella. Studded with SHRIMP, SNAPPER & roasted veggies in a base of caramelized sofrito (peppers, onion, garlic) (CAN instead BE PREPARED WITH CHICKEN AND CHORIZO). Topped with pimenton aioli. Sauteed Spinach with pine nuts, raisins and garlic.
VEGETARIAN & VEGAN ENTREES
Collard Green & (sweet or regular) potato tacos. Tomatillo & poblano salsa. Smoked cheddar, pepita & Black Bean Salad.
Vegetarian Quiche with Leeks, Spinach and Gruyere. Roasted Butternut and Red Quinoa Salad with Spicy Lime Vinaigrette.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Creamy Chicken and Rice soup
*GRAB & GO Salad: Fall Fattoush: Chopped salad, of fall roasted veggies, squash, brussel sprouts, with radishes and roasted tomatoes, tossed with baked pita chips, feta, sumac lemon vinaigrette (+/- grilled chicken breast)
FRITTATA bites: Potato & caramelized onion
OATMEAL CUPS: Coconut creamsicle (vanilla, coconut, & mandarin)
BREAKFAST PASTRY: Banana bread (+/- chocolate chips), in loaf or muffins
DESSERT: Apple and Olive Oil Cake with Maple Icing
COOKIES: Pumpkin chocolate chip
*can be built individually for grab-and-go lunches, as well as family style
Simple PETITE BITES FOR little MOUTHS
Beef Skewers. Sesame vermicelli & carrot noodles.
Classic creamy Mac and Cheese with Elbow noodles (Crumb-free, if desired). Snap peas.
Chicken breast Quesadillas (cooked or uncooked). Black Beans & Rice.
2018 10 29
MEAT ENTREES
CHICKEN Florentine: Thin Chicken breast fillets, topped with creamy spinach & artichoke alfredo-style sauce, with pecorino Romano & parmigiano reggiano. Tomato & garlic orzo bake. Pistachio Broccoli spears.
*TURKEY BREAST in Mole Poblano: Citrus Brined & Roasted Whole. Classic mole. Sesame Brown Rice. Curtido Slaw with oregano vinaigrette. Small tortillas. Lime crema.
Almond crusted PORK TENDERLOIN medallions. Curried apple chutney. Mashed Idaho potatoes. Haricot Vert.
Baked SALMON with Dill Creme Fraiche. Parsleyed new potatoes. Seared Romaine Hearts with minted peas.
Spicy SHRIMP & corn Tacos with Lime Shredded Slaw. Cilantro Jalapeno Quinoa & white beans on spiralized zucchini. Guacamole.
*a customer favorite, repeat by request!
VEGETARIAN & VEGAN ENTREES
Acorn Squash stuffed with chipotle quinoa & black beans. Hot water popcorn Cornbread rounds.
Pumpkin Mac & Cheese (Makeover) comfort food: Chickpea pasta (full of protein), tossed with creamy pumpkin cheese sauce (can be made dairy free), kale & leeks. Baby Spinach Salad with walnuts & shallot vinaigrette.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Creamy Wild Mushroom soup
GRAB & GO Salad: Kale (or spinach), red cabbage & roasted chili sweet potato bowls. Cumin Chickpeas. Lemon Tahini Dressing.
FRITTATA bites: Sage Sausage & cheddar
OATMEAL CUPS: Apple butter & streusel
BREAKFAST PASTRY: Cranberry Orange
DESSERT: Apple Bundt Cake
COOKIES: Mexican Hot Chocolate Cookies
*can be built individually for grab-and-go lunches, as well as family style
SIMPLE PROTEIN
For when you’d like to bulk up easy salads and want easy portioned proteins:
4 grilled chicken breasts, 3 salmon filets, 4 jumbo shrimp skewers, 1 lb teriyaki tofu strips
PETITE BITES FOR little MOUTHS
Two bite pups: Mini everything-spiced (nitrate free) pretzel dogs. Carrot Sticks. Applesauce.
Turkey & cheddar meatballs. Buttered mini bowtie pasta. Roasted broccoli.
Chicken Parm bites: Breaded chicken fingers, pan fried, topped with marinara & mozzarella. Elbow pasta.
2018 10 22
MEAT ENTREES
Cider braised Heritage Pork Chop with caramelized shallot pan gravy. Potato Pancakes. Horseradish Sour cream. Creamed cabbage.
Chicken Cutlets Veronique: Sauteed Chicken breast fillets in light tarragon cream sauce with roasted grapes. Roasted Fennel Couscous. Roasted Farm Carrots.
Roasted Cornish Game Hen stuffed with garlic & lemon. Fluffy Mashed Potato. Roasted Brussels Sprouts with bacon.
Duck & Andouille gumbo- dark roux, okra, & tomatoes. Cajun potato Salad (or dirty rice) Fluffy biscuits.
Teriyaki Salmon. Miso Butter Brown Rice. Snow Peas & Red pepper saute.
VEGETARIAN & VEGAN ENTREES
Beet, quinoa & walnut veggie burgers on Pretzel buns. Sriracha Pumpkin Hummus spread. Broccoli red pepper Slaw.
General Tsao Cauliflower. Fried Rice. Sesame Sugar Snap Peas.
Spinach and Feta Pull Apart Phyllo Roll Cake. Aveglemono: Greek lemon and rice soup
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Butternut & Apple coconut bisque.
GRAB & GO: Chili-roasted sweet potato, black beans, red quinoa & spiced avocado on power greens with chipotle lime dressing
FRITTATA bites: Roasted Potato & Manchego
OATMEAL CUPS: Pumpkin spice butter & Walnuts
BREAKFAST PASTRY: Pumpkin oat chocolate chip muffins
DESSERT: Chocolate chess pie
COOKIES: Pumpkin snickerdoodles
*can be built individually for grab-and-go lunches, as well as family style
PETITE BITES FOR little MOUTHS
Peanut Butter & Banana Grilled Sammies. Carrot Sticks.
Chicken & Broccoli fried Rice. Crunchy wonton dippers.
Tandoori steak skewers. Buttered Couscous. Steamed haricot vert.
2018 10 15
MEAT ENTREES
Smoked BRISKET & Pepper Jack chimichangas in flour tortillas. Roasted Hubbard Squash with corn salsa, mint & feta. Baby Kale with pickled red onions & pumpkin seeds.
TURKEY meatballs in roasted pepper sauce. Gluten-free Lentil pasta. Roasted Cauliflower and hazelnut salad.
Spatchcocked (backboned removed & flattened) Organic CHICKEN, rubbed with peri-peri and seared in a cast iron pan. Israeli Couscous with saffron, raisins, preserved lemons & almonds. Sauteed mustard greens.
Cornmeal dusted LAKE PERCH. Pearl barley risotto with watercress, asparagus & parmigiano reggiano. Roasted Mushroom melange.
Tender COD CAKES in Tomato sauce. Seared fennel with fennel seeds & garlic. Mashed Cauliflower.
*Please contact me for information on making these entrees gluten free, Paleo, Whole 30, etc.
VEGETARIAN & VEGAN ENTREES
Whole head of Michigan Cauliflower, roasted and coated with Turmeric peanut curry. Green bean, sweet potato & tomato saute.
Lebanese Brown rice and lentil stew with caramelized onions. Butterbean mash (think hummus of butter beans) with muhammara (Middle Eastern red pepper and walnut spread). Garlic Pita.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Autumn minestrone
GRAB & GO Salad: Tuscan Kale, Tahini brushed delicata squash rings, parsely Bulgur, shredded Manchego, pomegranate seeds & apple vinaigrette
FRITTATA BITES: Red pepper, Kale & Goat Cheese
OATMEAL CUPS: Pear Ginger
BREAKFAST PASTRY: Lemon poppyseed cake with raspberries
DESSERT: Apple Crisp
COOKIES: French madeleines, dipped in lemon glaze
*can be built individually for grab-and-go lunches, as well as family style
** NEW ITEM NOW AVAILABLE:
Simple Protein: For when you’d like to bulk up easy salads and want easy portioned proteins:
4 grilled chicken breasts, 3 salmon filets, 4 jumbo shrimp skewers, 1 lb teriyaki tofu strips,
1 quart seasoned cooked Quinoa
PETITE BITES FOR little MOUTHS
Tomato Soup. Grilled cheese soldiers.
Meaty marinara and pasta wheels. Roasted Broccoli.
Steak Quesadillas (cooked or uncooked). Mexican Rice. Carrot Coins.
Chicken Breast Bento Box. Buttered Jasmine. Cucumber rounds. +/= teriyaki or peanut sauce
2018 10 08
MEAT ENTREES
Classic DOLMADES: grape leaves stuffed with seasoned ground LAMB & brown rice. Avgolemono sauce (Greek lemon). Tomato & Cucumber Salad with Yogurt & Mint sauce. Garlic Pita bread.
Harissa SKIRT STEAK. Parmesan & Black pepper Roasted Broccoli Spears & Marble potatoes. Bacon Creamed Corn.
GREEN CHILE CHICKEN Enchiladas in corn tortillas. Yellow Mexican rice with garlic and onions cooked in chicken broth. Black bean Avocado Salad.
Chipotle dusted FLOUNDER (breaded & pan fried or unbreaded & broiled). Butterbean, corn & jalapeno succotash. Pimento Cheese Spoonbread.
Miso Glazed SALMON or TROUT. Snow pea & Buckwheat SOBA salad. Pickled Bok Choy.
VEGETARIAN & VEGAN ENTREES
VEGAN LENTILS meat(LESS)balls Stroganoff on wide noodles. Honey Glazed carrots.
RIBBON CARROT tart in buckwheat rye crust. Farm Spinach salad, chili pumpkin seeds & roasted red pepper vinaigrette.
SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)
SOUP: Spinach and Parmesan Egg Drop soup: Brothy& light, savory & satisfying
*GRAB & GO Salad: Farro, honey roasted Golden beets, feta, pecans & Chive vinaigrette on Baby Romaine
FRITTATA bites: Bacon, Swiss & Caramelized onion
OATMEAL CUPS: Mexican Chocolate & Chia seeds
BREAKFAST PASTRY: Morning Glory Muffins: a twist on carrot cake with apple, raisins & coconut
DESSERT: Braeburn Apple Crisp & vanilla gelato
COOKIES: Banana Chocolate Chip cookies
*can be built individually for grab-and-go lunches, as well as family style
** NEW ITEM NOW AVAILABLE:
simple protein: For when you’d like to bulk up easy salads and want easy portioned proteins:
4 grilled chicken breasts, 3 salmon filets, 4 jumbo shrimp skewers, 1 lb teriyaki tofu strips
PETITE BITES FOR little MOUTHS
Fish Sticks. Buttered Jasmine Rice. Minted Peas.
Steak Satay with Roasted Broccoli. Peanut noodles.
Chicken Arepas: Venezuelan Corn cakes stuffed with shredded chicken and cheese. Green beans.
Homemade Marinara (with or without sausage) on Fusilli pasta. Garlic bread.