1) NEW MENU ITEM! Baked Chicken Breast in Broccoli-Cheddar Cheese Sauce over Wild Rice, Roasted Broccoli and Cauliflower Florets (GF)
Vegetarian Substitute: Grilled Portobello Mushroom
2) Grassfed Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls
3) Thai Shrimp Stir-Fry with Asian Vegetables and Thin Rice Noodles, Tangy Thai Peanut Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu
4) Grilled Chicken Parmesan in Marinara Sauce, Spaghetti Noodles, Mozzarella Cheese, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce
1) Louisiana-Style Jambalaya with Diced Chicken Breast and Chicken-Andouille Sausage (No Pork), Creole Vegetables over Fluffy White Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meatballs
2) Garlic and Herb-Crusted Pork Tenderloin with Dijon Marsala Sauce, Harvest Vegetable Blend with Roasted Sweet Potatoes, Cauliflowers and Brussel Sprouts (GF)
Vegetarian Substitute: Vegetable Pancakes
3) Grass-Fed Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce
4) French Onion Chicken Breast, Sauteed Mushrooms, Caramelized Onions, Thyme Gravy and Swiss Cheese over Garlic Mashed Potatoes, Sauteed Spinach (GF)
Vegetarian Substitute: Grilled Portobello Mushroom
