Menu for May 23rd - 28th, Order by Friday May 20th

A. Grilled Flank Steak with Beets, Arugula, Feta Cheese, Walnuts, Red Onions and Balsamic Dressing

B. Oven Baked lemon-garlic Chicken Wings with Sweet Plantains and Steamed Broccoli

C. Broiled Mahi served with Spinach and Mushroom “Risotto”

D. Shrimp Fra Diablo on Basmati Rice with roasted veggies

E. Turkey Burger Patty with yellow saffron rice, veggie medley, and a side of yogurt-dill sauce

F. Ground Beef “Sweet ‘n’ Sour” with Roasted Peppers and Pineapple over Rotini Pasta

G. Chicken Breast with oven-roasted Brussels Sprouts, Cherry Tomatoes, Black Olives, and Roasted New Potatoes

H. Roasted Turkey Breast Kebobs with zucchini, yellow squash, red onions on a bed of brown rice

I. Seared Ahi Tuna Salad over Radicchio, Romaine lettuce, red onions, cherry tomatoes, grated carrots, with an aged balsamic vinegar vinaigrette

J. Roasted Honey-Soy Chicken Thighs with Green Beans

and Black Organic Rice

K. Pulled Pork Tacos, served in a soft tortilla,

with lettuce, and pico de gallo

L. Keto Chicken Breast, Steamed Broccoli,

Sautéed Spinach and Feta Cheese

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