Features Overview

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Sample Weekly Menu

  • Potato Leek Soup

  • Spinach Salad with roasted sweet potatoes, goats cheese and sliced almonds with balsamic vinaigrette

  • Organic Chicken Meatballs

  • Roasted Garlic Broccoli

  • Beef and Root Vegetable Stew with potatoes, carrots, rutabaga, and kale

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Sample Weekly Menu

PESCATARIAN

  • Wild Salmon Cakes

  • Sauteed Lemony Asparagus

  • Wild Halibut in parchment parcels

    with leeks and mushrooms

  • Wheatberry Salad with tomatoes, olives, feta, and herbs

  • Herb Stuffed Portobello Mushroom Caps with pecorino

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Sample Weekly Menu

VEGETARIAN/VEGAN

  • Roasted Squash Soup with coconut cream

  • Lentil Cauliflower Curry over Brown Basmati Rice

  • Spinach, Mushroom and Ricotta Stuffed Shells

  • Massaged Kale Salad with shiitake “bacon”

  • Almond Milk Chia Pudding with berry compote