Menu for October 18th - 24th - Order by Friday Oct 15th

A. Roasted Turkey Breast with a Warm kale, mushrooms, leek, roasted colored peppers Salad and parmesan cheese

B. Chicken Thighs with sugar-free BBQ Sauce, roasted ucchini

and Sweet Mashed Potatoes

C. Turkey Patty on a bed of Lettuce, Tomato and Onion, served with Bacon and Plantains

D. Shrimp Scampi with spinach and cheese stuffed ravioli

E. Filet of Swai with creamy lemon Piccata Sauce served

over long grain Basmati rice.

F. Mexican Steak Bowl- Brown rice, Red Beans, Sautéed peppers and onions with homemade guacamole

G. Falafel Veggie Wrap - Hummus, Spinach, Carrots,

Red cabbage, Falafel and Avocado wrapped in a Spinach Herb tortilla

H. Chicken Breast Burrito: Chicken, Brown Rice, Red and Black Beans Cilantro, Onions, wrapped in a Wheat Tortilla,

with Sour Cream and Pico de Gallo

I. Baked Salmon with an Artichoke Heart, Sweet Pea,

and Carrot medley

J. Ground Turkey Meatloaf served with Orzo and Veggie Medley

K. Vegan Quinoa Bowl: Tri-colored Organic Quinoa, Steamed Broccoli, Beets, Sweet Potatoes, and Roasted Red Peppers

L. Pork Tenderloin “Pepper Steak” (onions, peppers and mushrooms) served with Roasted Potatoes

CONSUMER ADVISORY

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. ––Section 3-603.11, FDA Food Code