Weekly menu for June 16, 2025
Please order by June 14, at 9am

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

Layered Chicken salad
Roasted chicken shredded then layered with tomatoes, green onions, fresh herbs, hard cooked egg, bacon, romaine, creamy lemon dressing

Vegetable salad
Chickpeas, tomatoes, cucumbers, Kalamata olives, fresh herbs, capers, red onions, grated halloumi cheese and pita chips with red vinaigrette.

Regular meals
Pasta with lemon, zucchini, corn, and shrimp
Long pasta tossed with sautéed shrimp, corn, zucchini and a good splash of lemon and evoo. Served with green salad and crusty bread.

Greek Chicken breast
Pan seared chicken breast topped with feta, tomatoes, green olives, lemon, and roasted garlic. Served with orzo and green beans.

Spanish-style lamb stew
Slow simmered lamb with fresh herbs, potatoes, peppers, smoked spicy paprika, tomatoes, red wine, white beans, and splash of sherry vinegar. Served with wilted spinach.

Tamarind chicken thighs 
Pan seared chicken thighs, oven finished with tamarind, onions, garlic, and ginger, orange juice, and a touch of honey. Served with rice and broccolini.

Grilled beef
Grilled beef steak sliced thin and served with corn salsa, roasted potatoes, and golden beet salad.

Vegan GF Meals
Tamarind eggplant 
Eggplant roasted with tamarind, onions, garlic, and ginger, orange juice, and a touch of agave. Served with garbanzo bean salad and broccolini.

Greek tofu
Pan seared tofu, with tomatoes, green olives, lemon, and roasted garlic. Served with herbed rice and green beans.

Portobello with corn salsa
Large Portobello mushrooms marinated in herbs and lemon, oven roasted, and served with corn salsa, roasted potatoes, and beet salad.

Tofu with zucchini and corn
Firm tofu light marinated then pan seared and topped with sautéed leeks, corn, zucchini, herbs, and a good splash of lemon and evoo. Served with roasted carrots and a hearty green salad.