Weekly menu for May 12, 2025
Please order by May 10, at 9am

Lighter Meals
Meatballs and Sauce with Spaghetti
5 meatballs simmered in tomato herb sauce and served with spaghetti.

Roasted chicken and sesame salad
Roasted chicken shredded then layered with cucumbers, avocados, shaved scallions, soba noodles, and romaine. Sesame dressing.

White bean and vegetable soup
Spring vegetables like leeks, carrots, celery, parsnips, fresh herbs, mayocoba white beans, a couple of tomatoes, and kale simmered in vegetable broth. Served with green salad.

Regular meals
Turkey ricotta meatballs with fresh tomato sauce
Ground turkey mixed with minced onions, garlic, herbs, ricotta cheese, eggs and breadcrumbs, then rolled into ball and baked with a fresh tomato sauce. Served with couscous and green beans.

Chicken piccata
Pan seared chicken breast with capers, Italian parsley, lemons, and shallots with a splash of white wine. Served with braised white beans and broccoli.

Pasta with hearty meat sauce
Long pasta tossed in a sauce of ground beef, onions, celery, garlic, tomatoes, and Parmigiano. Served with green salad and crusty bread.

Braised pork cheeks with mustard and fig jam
Pork cheeks, marinated in mustard, thyme, and shallots then slow braised with jig jam and red wine. Served with mashers and asparagus.

Miso glazed white fish
Whitefish (hopefully black cod) marinated in mirin, sake, white miso, a touch of sugar and sesame oil, the oven roasted and served with brown rice and bok choy with shitake mushrooms.

Vegan GF Meals
Tofu piccata
Pan seared tofu with capers, Italian parsley, lemons, and shallots with a splash of white wine. Served with braised white beans and broccoli.

Chickpea, cauliflower, and pea curry
Chickpeas, and cauliflower, ginger, and garlic sautéed with coriander, cumin, chili powder (mild), onions, and tomato paste then simmered in coconut milk with cashews, and peas. Finished with garam masala, cilantro, and a lemon wedge. Served with rice.

Miso glazed tofu
Firm tofu marinated in mirin, sake, white miso, a touch of sugar and sesame oil, then oven roasted and served with brown rice and bok choy with shitake mushrooms.

Eggplant “parmesan”
Roasted eggplant layered with fresh herbs, cashew cream, vegan cheese, and topped with GF panko and baked until golden brown. Served with green salad and asparagus.