Weekly Menu
We have taken a proactive stance in minimizing plastic usage by discontinuing plasticware. We will exclusively employ glass for our permanent clients while opting for biodegradable fiber containers for temporary or one-time clients.
Roasted Veggie & Farro Stuffed Peppers OR Portobello Mushrooms
with a Side of Roasted Artichokes and Tomatoes
This Weeks
Jan 8th-12th
Weekly Menu
Veggie
Seared “Best Sourced” White Fish with Basil Oil and Cherry Tomato Vinaigrette with a Side of Quinoa OR Broccolini
Seafood
Japanese Turkey Meatballs with Hoisin Glaze and Rice Noodles OR Edamame Stir-Fry
Turkey
Ground Beef & Spinach Stuffed Pasta Shells with Vodka Sauce and Roasted Zucchini Wedges
Beef
Oven Roasted Chicken Shawarma with Pearl Coucous OR Roasted Cauliflower with Tahini Sauce
Chicken
Please Note: Order close date will be Wednesday for Monday delivery.
We have taken a proactive stance in minimizing plastic usage by discontinuing plasticware. We will exclusively employ glass for our permanent clients while opting for biodegradable fiber containers for temporary or one-time clients. This commitment reflects our dedication to reducing environmental impact and embracing sustainable alternatives.
Japanese Turkey Meatballs with Hoisin Glaze and Rice Noodles OR Edamame Stir-Fry
Turkey
Ground Beef & Spinach Stuffed Pasta Shells with Vodka Sauce and Roasted Zucchini Wedges
Beef
Oven Roasted Chicken Shawarma with Pearl Coucous OR Roasted Cauliflower with Tahini Sauce
Chicken
Roasted Veggie & Farro Stuffed Peppers OR Portobello Mushrooms with a Side of Roasted Artichokes and Tomatoes
Veggie
Seared “Best Sourced” White Fish with Basil Oil and Cherry Tomato Vinaigrette with a Side of Quinoa OR Broccolini
