1) Grilled Greek Chicken Breast, Brown and White Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes
2) Guinness-Infused Grass-fed Ground Beef Shepard’s Pie Bowl with Green Peas, Carrots, Sweet Corn, Mushroom and Onions over Garlic-Mashed Potatoes (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls
3) Grilled Rosemary Chicken Breast and Fresh Vegetable Primavera over Penne Pasta, Grated Parmesan Cheese
Vegetarian Substitute: Grilled Portobello Mushroom and Vegetable Primavera
4) Honey-Siracha-Lime Shrimp, Jasmine Rice and Wok-Fired Stir-Fry Vegetables (GF)
Vegetarian Substitute: Sauteed Diced Tofu
1) Grilled Chicken Breast with Spinach and Artichoke Dip Topping, Garlic Mashed Potatoes, Steamed Green Beans (GF)
Vegetarian Substitute: Grilled Portobello Mushroom with Spinach and Artichoke Dip Topping
2) Sliced Rib Roast with Horseradish Cream Sauce, Roasted Potato Wedges, Roasted Baby Carrots and Broccoli Florets (GF)
Vegetarian Substitute: Black Bean Burger
3) Cuban Mojo-Marinated Pork Tenderloin, Slow-Cooked Red Beans and Rice, Marinated Tomato and Red Onion Salad (GF)
Vegetarian Substitute: Vegetable Pancakes
4) Wild-Caught Alaskan Salmon with Lemon-Butter Spinach Sauce over Spaghetti Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli