Monday
Vegetarian chili with all the fixings Goat cheese corn pudding creamy goat cheese paired with savory corn pudding
finished with caramelized onions
Mixed greens hodgepodge of seasonal vegetables over leafy greens served with house vinaigrette
Tuesday
Classic roast chicken with garlic, thyme and lemon roasted until golden brown and delicious
Green beans blanched and tossed in a tarragon and crushed herb vinaigrette finished with crumbled hard cooked egg
Roasted aromatics fennel, carrots, and potatoes roasted until tender with garlic, thyme and olive oil
Braised green lentils slow cooked with aromatic vegetables and herbs until tender and succulent
Wednesday
Carrot and ginger soup sweet and spicy finished with a dollop of crème fraiche
Chop salad chef’s special with celery, hard cooked egg, tomatoes, cucumbers, red onions, green beans and grilled chicken served with buttermilk ranch dressing
Herby focaccia
Cardamom shortbread cookies sweet, spicy and savory, the perfect accompaniment to a healthy lunch
Thursday
Roasted Dominican pork marinated in cilantro, garlic, orange and lime zest, slow roasted for 8 hours until fall off the bone tender
Black bean morro rice and black beans cooked together in a tomato sofrito for extra flavor
Avocado and tomato salad sweet Haas avocados and kumato tomatoes served over a bed of mixed greens with a cilantro lime dressing
Platanos maduros sweet plantains deep fried until golden brown and tender
