Options 1 and 2 can be ordered individually or multiple for each day (Vegetarian options are in parentheses).

Proteins can be substituted for chicken, beef, or fish.



February 12th-16th



1. Pumpkin Seed Crusted Salmon, Parsnip Puree, Broccoli, Red Bell Pepper Coulis

2. Herb Roasted Chicken, Edamame Pasta with Kale and Walnut Pesto, Asparagus with Olives Citrus Zest



1. Moroccan Shrimp, Roasted Cauliflower with Peas, Wehani Red Rice

2. Grilled Steak, Green Bean with Toasted Almonds, Smashed Fingerlings Potatoes with Garlic, Chimichurri



1. Pork Loin Roast, Braised Red Cabbage, Buckwheat, Mushroom Gravy

2. Braised Chicken with Lima Beans, Sweet Potato Mash, Pan Roasted Brussels Sprouts



1. Blackened Pompano, Roasted Eggplant, Wilted Kale, Cajun sauce

2. Turkey Meatballs, Butternut Squash and Garlic Broccolini, Tomato Sauce



1. Herb Roasted Wahoo, Baked Plantains, Guacamole, Black Beans

2. Grilled Korean Chicken, Sesame Black Rice Pilaf, House White KimChi Slaw




February 19th-23rd



1. Salmon Cakes, Parsnip Puree, Asparagus, Creamy Dill Sauce

2. Oregano Grilled Chicken, Buckwheat Pilaf, Vegetable Ratatouille



1. Spicy Shrimp, Vegetable Fried Brown Rice, Baby Bok Choy

2. Grilled Steak, Braised Rainbow Swiss Chard with Garbanzo Beans, Baked Hannah Yam



1. Grilled Pork Chops, Christmas Bean and Corn Salsa, Cilantro Roasted Zucchini, Guacamole

2. Teriyaki Roasted Chicken, Rice Noodles, Vegetable Stir Fry, Roasted Cashews



1. Za’atar Grilled Mahi-Mahi, Quinoa Tabouleh, Green Beans, Garlic Tahini Sauce

2. Chicken Eggplant Manicotti, Spicy Tomato Sauce, Butternut Squash Puree, Black Kale



1. Grilled Swordfish, Cumin Spiced Millet with Calypso Beans, Asparagus, Yellow Tomato Salsa

2. Braised Pulled Chicken, Roasted Purple Okinawa Yams, Caraway Green Cabbage with Kale



*Menu is subject to change based on availability