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

 

MONDAY

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

 

TUESDAY

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

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

 

WEDNESDAY

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

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

 

THURSDAY

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

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

 

FRIDAY

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

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

 

 

 

February 19th-23rd

 

MONDAY

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

2. Oregano Grilled Chicken, Buckwheat Pilaf, Vegetable Ratatouille

 

TUESDAY

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

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

 

WEDNESDAY

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

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

 

THURSDAY

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

 

FRIDAY

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