1) Chicken Picatta with Capers and Artichokes in Lemon-White Wine Sauce, Fettucine Pasta, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce
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) Garlic-Lime Shrimp with Mango, Red Onion and Lime Relish, Coconut Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Sauteed Diced Tofu
4) 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
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) French Onion Chicken Breast, Sauteed Mushrooms, Caramelized Onions, Thyme Gravy and Swiss Cheese over Garlic Mashed Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Grilled Portobello Mushroom
3) Grilled Salmon Filet with Honey-Mustard Dill Cream Sauce, Roasted Potato Wedges, Steamed Broccoli Florets with Minced Garlic (GF)
Vegetarian Substitute: Sauteed Diced Tofu
4) Chicken Tikka Masala (Lightly-Spiced Curry, Tomato and Yogurt Sauce) Basmati Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli