1.) Shredded Beef Barbacoa with Diced Onions and Fresh Cilantro, Chipotle Adobo Vinaigrette, White Rice and Black Beans, Roasted Cauliflower Florets (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls
2.) Shrimp “Unfried” Rice with Green Peas, Diced Carrots and Onion, Sautéed Napa Cabbage, Side of Garlic-Ginger-Honey Sauce (GF)
Vegetarian Substitute: Sautéed Diced Tofu
3.) Chicken Breast Coq Au Vin, Fresh Mushrooms in Red Wine Reduction, Roasted Potato Wedges, Steamed Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli
4.) Loaded Shredded Pork Bowl and Diced Sweet Potatoes, BBQ Sauce, Shredded Cheese, Ranch Dressing, Steamed Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes
1.) Grilled Bruschetta Chicken with Balsamic Vinegar Drizzle, Fresh Chopped Tomatoes and Mozzarella Cheese, Garlic Mashed Potatoes, Balsamic-Glazed Brussel Sprouts (GF)
Vegetarian Substitute: Grilled Portobello Mushroom
2.) Picadillo (Lean Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger
3.) Korean Pulled Pork Bowl with White and Brown Rice, Sautéed Cabbage and Carrots, Stir-Fried Vegetables, Korean BBQ Sauce (GF)
Vegetarian Substitute: Sautéed Diced Tofu, Asian Vegetable and Rice Bowl
4.) Grilled Salmon Picatta with Capers and Artichokes in Lemon-White Wine Sauce over Fettuccine Pasta, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce
