April 27th – June 28th

by Alison Mountford on April 22, 2015


Turkey Meatloaf with Tomato BBQ Glaze (D)

Seared Local King Salmon, Cucumber Tzatziki  Sauce (GF )

Chicken Breast with Lemon Caper Sauce ( GF)

Bavette Steak with Mushrooms and Herbs ( GF)

Bean Veggie Patties with Lemon Aioli (V D)

Pork Schnitzel  (D)



Medley Vegetable: Snap Peas, Easter Egg Radishes, Baby Carrots   (GF  V)

Kale Salad :   Carrots, Feta Cheese, Radishes and Asparagus  (GF D  V)

Seared Sugar Snap Peas with Lemon, Sea salt and Herbs (GF V)

Beet Salad with Sunflower Seeds, Cider Vinaigrette, Spring Herbs  ( GF V )

Fresh Market Salad, Season Veggies (GF V)



Quinoa with Strawberries, Feta Cheese, Toasted Almonds, Arugula, balsamic Shallot Dressing  (GF  V )

Lentil with Shaved Cabbage, Whole Grain Dijon Dressing, Celery  (GF  V)

Orzo Salad with Sugar Snap Peas, Shaved Beets, french Black Olives  ( V)

Roasted Sweet Potatoes Fries with Sea Salt and Parsley (GF  V)

Polenta Fries (V GF)



Creamy Vegetable Soup of the Week- Dairy Free ( GF V)

Ribollita (GF V)