1) Chicken Picatta with Capers and Artichokes in Lemon-White Wine Sauce, Vegetable Medley, Garlic Mashed Potatoes (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce
2) Slow-Cooked Pulled Pork with Homemade Peach BBQ Sauce, Roasted Green Beans, Mashed Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes
3) Shrimp “Unfried” Rice with Green Peas, Diced Carrots and Onion, Sauteed Napa Cabbage in Sesame-Soy Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu
4) Pasta a la Bolognese with Italian Vegetables and Grass-fed Ground Beef in Rich Tomato Sauce, Sautéed Spinach, Gluten-Free Spaghetti, Parmesan Cheese Topping (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli with Vegetable Marinara
1) Garlic and Herb-Crusted Pork Tenderloin with Dijon Marsala Sauce, Mashed Sweet Potatoes, Fresh Green Beans with Toasted Slivered Almonds (GF)
Vegetarian Substitute: Vegetable Pancakes
2) Thanksgiving Dinner with Roast Turkey Breast and Side of Brown Gravy, Gluten-Free Corn Bread Stuffing, Roasted Green Beans (GF)
Vegetarian Substitute: Vegetable Pancakes
3) Louisiana-Style Jambalaya with Diced Chicken Breast and Chicken-Andouille Sausage (No Pork), Creole Vegetables over Fluffy White Rice, Roasted Green Beans and Baby Carrots (GF)
Vegetarian Substitute: Homestyle Plant-Based Meatballs
4) 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
