April 19th-26th

ENTREES

Sous Vide Chicken Roulade stuffed with Ricotta, N’duja Sausage and Spinach, Aleppo Pepper and Meyer Lemon Beurre Blanc on Garlic and Smoked Cheddar Potato Puree with Balsamic Grilled Blue Lake Beans

5 Spice Chicken Braised in Tamari and Pineapple Juice with Sauteed Peppers, Onion and Bean Sprout Medley with Caramelized Pineapple and Coconut Sticky Rice

Mama’s Chicken Pot Pie with Chunks of Jidori Chicken Breast Simmered in Creamy Homestyle Bechamel Sauce with Heirloom Carrots, Baby New Potatoes, Sweet Gold Corn and English Peas, Topped with a Buttery House-made Crust

Black Garlic Crusted Flat Iron Steak with Chimichurri Butter and Cumin Spiced Baby Carrots on Citrus Rice with Tender Herbs

Old Fashioned Meat Loaf with Onion Tomato Gravy on Southern Style Mashed Potatoes with Sauteed Collard Greens

Fire Grilled Filet of Beef with Creamy Three Cheese Mac & Cheese, and roasted Broccolini

Chardonnay Poached Chilean Sea Bass with a Verde Gremolata Sauteed Baby Frisee and Spinach on a White Bean and Pancetta Ragu

Grilled Mahi Mahi with Mango Puree and Hoisin Glazed Trumpet Mushrooms on Wild Rice

Vegan Mushroom Stroganoff with Wild Mushroom Medley, English Peas, Roasted Pearl Onions Tossed with Spinach Pappardelle

Cauliflower Steak with Vegetable Puttanesca Sauce and Vegan Parmesan with Potato Con Fit

SOUPS

Chicken Noodle Soup with Matzo Balls

Pork Chili with Kidney Beans and Sharp Cheddar

SALADS

Panzanella Salad with Garlic Fried Ciabatta, Cucumber, Roasted Peppers, Sweet Onion, Torn + Ovolini Mozzarella and Pesto Vinaigrette

Spinach Spaghettini Salad with sundried tomato pesto, kalamata olive, roasted lemon, artichoke hearts, fire cherry tomatoes, feta cheese, capers, parsley

DESSERTS

Meyer Lemon Petite Tart Baked lemon curd topped with homemade whipped cream in a flaky, crisp pastry shell.

Homemade Ho-Ho’s Homemade Chocolate Cake with Fluffy White Frosting and Thick Chocolate Ganache Hand Shaped Into a Roll.