1) Chicken Picatta with Capers and Artichokes in Lemon-White Wine Sauce, Fresh Wilted Spinach, Roasted Red-Skin Potatoes (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli
2) Grassfed Ground Beef Meatballs in Homemade Marinara Sauce, Gluten-Free Spaghetti, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Italian Plant-Based Meatballs
3) Korean Pulled Pork Bowl with White and Brown Rice Blend, Sautéed Cabbage and Carrot, Stir-Fry Vegetable Blend, Korean BBQ Sauce (GF)
Vegetarian Substitute: Asian Vegetable and Rice Bowl
4) Grilled Lemon-Pepper Chicken, Mushroom and Broccoli Casserole over Wild Rice Blend, White Wine Cream Sauce (GF)
Vegetarian Substitute: Lemon-Pepper Sauteed Tofu
1) Lump Crab and Shrimp Cakes with House-Made Tangy Remoulade Sauce, Mashed Sweet Potato, Broccoli and Cauliflower Medley (GF)
Vegetarian Substitute: Vegetable Pancakes
2) Grilled Rosemary Chicken Breast and Fresh Vegetable Primavera over Gluten-Free Spaghetti, Grated Parmesan Cheese (GF)
Vegetarian Substitute: Grilled Portobello Mushroom/Extra Vegetables
3) Italian Wedding Bowl with Grass-fed Ground Beef and Diced Red-Skin Potatoes, Cannellini Beans, Onions, Carrots and Chopped Spinach (GF)
Vegetarian Substitute: Italian Plant-Based Meatballs
4) Thai Turkey Meatballs in Coconut Curry Sauce, Jasmine Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Homestyle Plant-Based Meatball
