Weekly menu for April 28, 2025
Please order by April 26, at 9am

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

Chopped salad with Jalapeño ranch
Roasted chicken, corn, green onions, queso cheese, avo, cucumbers, radishes, and romaine served with jalapeño ranch.

Tzatziki Chickpea salad
Chickpeas layered with cucumbers, lemon potatoes, tomatoes, fresh dill, romaine, and yogurt lemon “dressing”. Served with flatbread.

Regular meals
Chicken with goat cheese and peaches
Pan seared chicken breast topped with peaches, goat cheese, herbs, and served with lemon potatoes and zucchini mix.

Salmon with sugar snap pea salad
Oven roasted wild salmon filet with fresh herbs served with sugar snap pea and corn salad, and farro.

Pasta with shrimp
Shrimp quick sautéed with mushrooms, spinach, garlic, and leeks with a splash of white wine and a knob of butter, then tossed with short pasta. Served with green salad and crusty bread.

Beef stew
Beef chuck roasted cubes slow cooked with onions, celery, carrots, herbs, lemon, and broth until super tender. Served with mashers and broccoli.

Pork tenderloin
Lean pork tenderloin lightly dusted with south African style BBQ dry rub then grilled and sliced thin, served with green salsa verde, large bead couscous, and asparagus.

Vegan GF Meals
Tofu with South African rub
Firm tofu lightly dusted with south African style BBQ dry rub then grilled, and served with green salsa verde, giant beans, and asparagus.

Stuffed portabella mushrooms
Large mushrooms stuffed with spinach, tomato, herbs, and leeks then oven roasted and served with quinoa, and green salad.

Tofu with herbs
Firm tofu pan sautéed with leeks and fresh herbs, and served with sugar snap pea and corn salad, and brown rice.

Quinoa, yam, and garbanzo bean cakes
Shredded yams, quinoa, and crushed garbanzo beans mixed with minced onions, herbs, and seasonings, form into cakes and pan sauteed. Served with green beans and zucchini mix.