Menu for Jun 5-11th , Order by Friday, June 2nd

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

B. Firecracker Ground Beef served with Brussels Sprouts

and Basmati Rice

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

D. Shrimp Scampi with spinach and cheese stuffed ravioli

E. Filet of Swai with creamy lemon Piccata Sauce served

over long grain Basmati rice and Steamed Broccoli

F. Grilled Chicken Breast served with a Sweet chilli sauce and a spinach and ricotta cheese stuffed Tomato

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, Feta Cheese

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