Chef’s Choice

First week of April - Menu

Extra colorful this week.

Beet Hummus and Red Pepper Chicken Bowl

Lemon Salmon and Spring Squash Bake

Mango Chicken with Red Heirloom Rice

Chimichurri Steak and Zucchini

Blueberry Glazed Pork Chops and Purple Carrots

Second week of April - Menu

Our basics.

Teriyaki Chicken and Veggies

Turkey Burger with Sweet Potatoes

Peppered Steak and Broccolini

Pesto Chicken with Arugula + Sundried Tomatoes

Orange Glazed Salmon and Yellow Zucchini

Third week of April - Menu

Some of our favorites

Pulled Salt + Pepper Chicken and Sweet Potatoes

Shrimp Tacos

Coffee Rubbed Steak and Broccolini

Rosemary Chicken Salad

Lemon Salmon and Red Heirloom Rice

Last week of April - Menu

Chefs Choice

5 meals inspired by locally sourced meat and seasonal veggies

First week of May - Menu

To celebrate cinco de mayo, we have a mexican themed menu.

Cabbage Enchiladas

Santa Fe Chicken

Grilled Shrimp Tostadas with Red Cabbage Slaw

Turkey Taco Lettuce Cups

Chicken Posole

Steak Fajitas

Second week of May - Menu

To honor all mothers, we are putting a healthy twist on our mothers recipes.

Slow Cooked Short Ribs

Filipino Chicken Adobo

Roast Beef with Tricolored Carrots

Orange-Glazed Ham

Minestrone with Turkey

Swedish Meatballs

Third week of May - Menu

Back to our basics

Teriyaki Chicken and Veggies

Turkey Burger with Sweet Potatoes

Peppered Steak and Broccolini

Pesto Chicken with Arugula + Sundried Tomatoes

Orange Glazed Salmon and Yellow Zucchini

Last week of May - Menu

TBD

Interested in suggesting a theme for our chef’s choice menu, let us know!