Week of February 6th

February 07, 2017

Week of February 6th


Red wine braised beef and vegetable stew in rosemary mashed potatoes

Garlic and herb roasted chicken with chimichurri sauce, served on a warm quinoa salad

Caramelized onion and apple stuffed pork tenderloin with sautéed greens, roasted turnips, and red lentils

Hearty vegetable stew on rosemary mashed potatoes


Garlic and herb marinated tofu on a warm quinoa salad

Loaded veggie Buddha bowl

Lunches & Catering

Beef and vegetable stew

Chimichurri marinated chicken on a spinach and quinoa salad

Loaded veggie Buddha bowl with goats cheese and spiced chickpeas

Italian meatballs with marinara sauce, stir fry veg, and rice

Salmon cakes with spicy mayo, on a mixed green salad

Soup & Sandwich Combo 
Roasted beet soup with a pear, goats cheese and chicken sandwich

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