Weekly menu for April 7, 2025
Please order by April 5, at 9am

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

Roasted chicken salad
Roasted chicken shredded then layered with grapes, walnuts, shaved celery, and romaine and served with blue cheese dressing.

Falafel and hummus “plate”
Crispy falafel patties (garbanzo beans, onions, garlic, seasonings, parsley, cilantro) served with tzatziki, hummus, sliced cucumbers, carrots, and pita.

Regular meals
Chicken with asparagus
Pan seared chicken breast with fresh herbs and leeks, served with asparagus and yams.

Pasta with sausage and ricotta
Crumbled pork sausage sautéed with onions, garlic, herbs, a few tomatoes, and ricotta cheese. Served with green salad and crusty bread.

Shrimp with tomatoes
Large shrimp quick sautéed with garlic, tomatoes, leeks, and a splash of white wine. Served with couscous and green beans.

Pulled Pork 
Pork shoulder dusted in dry rub then slow roasted until super tender, pulled (shredded) mixed with a sweet and sticky BBQ sauce and served with slaw and baked beans.

Korean Grilled Chicken
Chicken thighs marinated in tamari, ginger, garlic, gochujang, then grilled and served with coconut rice, quick pickled cucumbers, and kimchi.

Vegan GF Meals
Tofu with tomatoes
Firm tofu pan sautéed with garlic, tomatoes, leeks, and a splash of white wine. Served with quinoa and green beans.

Roasted Portobello Mushroom with fresh herbs
A large Portobello mushroom seasoned then roasted with fresh herbs and mojo sauce (OJ, lime, garlic, cumin, oregano), served with asparagus and roasted yams.

BBQ Tofu
Firm tofu lightly dusted with dry rub then grilled, smeared with a sweet and sticky BBQ sauce and served with slaw and baked beans.

Roasted eggplant with zaatar and tahini sauce
Eggplant halves lightly seasoned with herbs and zaatar then oven roasted until tender and served with tahini sauce, lentil salad and wilted spinach.