Sample Weekly Menu

Sample MenuMondayTuesdayWednesdayThursday
Appetizer/Salad CourseCreole Caesar Salad with Fried Okra Croutons, Bibb and Romaine Lettuce, Cherry Tomatoes, Cucumbers, Roasted Red Pepper-Caesar Dressing, ParmesanSpinach and Strawberry Salad, Sunflower Seeds, Herbed Goat Cheese, Poppy Seed Dressing
Entree CoursePan Roated Blackened Salmon, Garlic Butter Sauteed Kale, Steamed Broccoli and Herb-Garlic CouscousSpicy Grilled Chicken, Roasted Wild Mushrooms with Spiralized Butternut Noodles, Charred Red Onion, Baby Kale, Cilantro, Radish with Roasted Garlic and Tamari SaucePan Seared Halibut, Asparagus and Fennel Risotto, Charred Corn, Sun Dried Tomato VinaigretteGrilled Pork Tenderloin, Loaded Sweet Potato Wedges, Shiitake “Bacon”, Avocado, Red Onion, Light Feta Cheese, Horseradish Sauce, Cilantro
Reheating InstructionsConsume salad chilled and dress as desired. Re-crisp okra croutons in a 400° oven for 5 minutes. Heat salmon for 15-20 minutes. In the last 10 minutes, add couscous, broccoli and kale covered until heated through.In a 350° oven, heat chicken for 20 minutes. After five minutes add vegetables uncovered and pull everything out together.Consume salad chilled and dress as desired. In a 350° oven, heat the risotto for 25 minutes until warmed through. In the last 15 minutes, add the halibut. When heated through, top halibut with vinaigrette.Heat pork and sweet potato for 20 minutes in the oven at 350° uncovered and top with avocado, feta and horseradish sauce as desired.
Sample Veg/Vegan MenuMondayTuesdayWednesdayThursday
Appetizer/Salad CourseCashew Chive Dip with Crudite & Rye Bread ChipsSmashed Sesame Cucumber Salad
Entree CourseBalsamic Roasted Tomato Beyond Sausages with Green Apple Parsnip Puree and Lemon Parmesan AsparagusTangy Chili Jackfruit, White Bean Puree, and Brussel Sprouts with Pistachios and LimeJapanese Seared Tofu “Steaks”, Miso Braised Kale with Multigrain RiceWalnut Mint Pistou Cauliflower Steaks, Roasted Savoy Cabbage and Creamed Onions
Reheating InstructionsConsume crudite chilled. Heat oven to 350°. Bake sausages, puree and asparagus for 15-20 minutes.Heat oven to 350°. Reheat jackfruit, puree, and brussels for 15-20 minutes.Consume Salad chilled. Heat oven to 350°. Reheat tofu, kale and rice in oven for 15-20 minutes.Heat oven to 350°. Reheat cauliflower, cabbage and onions for 15-20 minutes.

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