Monday Week 3

Quinoa Taco Bowl with Pulled Chicken, Lettuce, Pico de Gallo, Lunch Avocado, “Sour Cream” served with Corn Crisps and Roasted Corn & Vegetable Salad Traditional Pot Roast served with Mashed Root Vegetables and Dinner Carrots & Peas

Spinach, Artichoke and Buckwheat Stuffed Portobello Mushroom Vegan Entrée with Lemon Thyme Vinaigrette served with Simple Arugula Salad

Tuesday

Lunch BBQ Pulled Pork Butt with Caramelized Onions served with Butternut Squash Mac & Cheese and Shaved Cabbage Slaw Allergen Free Carved Cajun Roasted Turkey Breast served with Wild Rice Pilaf Dinner and Ratatouille Kitchen!

All Day Vegan House-made Potato Parsnip Gnocchi with Wild Mushroom Ragout and Broccoli Rabe Available Anytime Wednesday Vegan Gluten Free Pasta Lunch Greek Roasted Chicken served with Pesto Soft Polenta and “Parmesan” Roasted Brussels Sprouts Scratch Marinara Sauce Cuban Beef Picadillo over House Made Arepa with Chimichurri Dinner Vegan Soup of the Dayr Sauce, Salsa Roja and Roasted Pineapple & Spinach Salad Fresh Portable Fair

Tuscan White Bean Cakes with Fresh Tomato Basil Sauce served Vegan Entrée with Pesto Soft Polenta and “Parmesan” Roasted Brussels Sprouts Hours Thursday Sunday – Saturday Loaded Nachos – Lean Turkey, Corn Tortilla, Butternut Cheese Sauce, Spanish Rice, Pinto Beans, Lettuce, Red Onion, Chipotle 11:00 AM – 8:00 PM Lunch Crema and Pico de Gallo served with Spicy 3 Bean Salad

Turkey and Brown Rice Meatball Stroganoff served with GF Dinner Herbed Pasta and Glazed Carrots

Vegan Entrée Lentil and Cauliflower “Meat” Loaf served with Butternut Squash Mac & Cheese and Shaved Cabbage Slaw Friday

Lunch Beef Stuffed Peppers served with Buckwheat Pilaf and Zucchini and Squash

Dinner General Tso Tempura Chicken served with Brown Rice Pilaf and Sautéed Ginger Garlic Baby Bok Choy Tempura Cauliflower Stir Fry served with Brown Rice Pilaf and Vegan Entrée Sautéed Ginger Garlic Baby Bok Choy

Saturday Indian Spiced Wings with Spicy Honey Glaze served with Basmati Lunch Rice and Bhindi Vegetables

Jambalaya with House Made Sausage served with Cauliflower Dinner Rice and Okra Sweet Potato and Swiss Chard Enchiladas with Chickpea Cream Vegan Entrée served with Basmati Rice and Bhindi Vegetables

Sunday

Lunch Chicken Fajitas with Spanish Rice, Sautéed Peppers and Onions, Pico de Gallo and House-made Guacamole Cranberry Glazed Grilled Pork Chops served with Rice Pilaf and Dinner Sautéed Green Beans Chickpea Crepe Tacos with Eggplant and Pico de Gallo Vegan Entrée