Menu for Dec 12 - 18th, Order by Friday, Dec 10th

A. Grilled Flank Steak with green beans, roasted potatoes, cherry tomatoes, almonds and chimichurri sauce

B. Chicken Arugula Salad – chicken breast served over a bed of arugula, with cherry tomatoes, chickpeas, peppers and cucumber, olive oil and balsamic dressing on the side

C. Cilantro Lime Chicken Thighs, served with Brown Rice,

and a Medley of Steamed Vegetables

D. Sautéed Shrimp with Feta Cheese in a fresh marinara,

with black olives and basil served over Penne Pasta

E. Chicken Meatballs served over cauliflower rice with

an alfredo -sweet pea sauce

F. Turkey Patty with Sautéed Onions and Tri-color Peppers

with Sweet Potato Wedges

G. Grilled Steak Wrap – Sliced steak wrapped in a Spinach Herb tortilla with Arugula, our roasted peppers, red onions and served with our own tzatziki sauce

H. “Buffalo” Pulled Chicken with fresh spinach, shredded carrots, blue cheese crumbles, crispy noodles in a Wheat Tortilla

I. Baked Swordfish with Coconut Rice and Butternut Squash

J. Stir-fried Pork, broccoli florets, roasted potatoes,

dressed with Teriyaki Sauce

K. Salmon Cakes served with Basmati Rice, Pico de Gallo

and mango salsa

L. Grilled Chicken and Kale Salad, with Corn, Carrots, Red Pepper, Cherry Tomatoes, with a honey vinaigrette

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