Family Dinner Packages Menu

Our weekly menu is posted on Thursday at 5 pm.

Dietary Key: GF – Gluten Free, DF – Dairy Free,  V – Vegetarian, VG – Vegan

Week of: October 29th

  • Vegetarian Chili
    • A hearty blend of quinoa, kidney and pinto beans, carrots, celery, onion, tomatoes, vegetable broth, and our house chili blend
  • Tomato Soup
    • a creamy blend of tomatoes, carrots, onion, fresh herbs, vegetable broth, nut milk topped with sun-dried tomatoes and basil
  • Chicken Noodle Soup
    • tender diced chicken breast, egg noodles, carrots, celery, onion, parsley, chicken broth with sliced lemon
  • Harvest Pasta Salad 
    • Gf elbow pasta, roasted broccoli, dried cherries, roasted butternut squash, toasted pepitas served with a rosemary vinaigrette
  • Asian Chop Salad
    • Chopped bell peppers, scallions, red and green cabbage, kale, shredded carrots, celery, roasted cashews, toasted sesame seeds, cilantro-ginger vinaigrette
  • Pistachio Caesar Salad
    • Mixed romaine and baby spinach, garlic-herb polenta croutons, toasted pistachios, oven-dried tomatoes, pistachio caesar dressing
  • Carne Asada
    • marinated skirt steak (4oz), pan grilled, topped with cilantro and served with sliced lime
    • Vegetarian/Vegan: substitute marinated portobello 
  • Herb Crusted Salmon
    • Wild caught salmon filet (6oz) topped with Dijon, herb panko breadcrumbs
    • Vegetarian/Vegan: substitute butternut squash steaks
  • Pomegranate and Lime Prawns
    • Wild caught prawns (5 oz) dry rubbed with pomegranate, lime, aromatics and spices, skewered and pan grilled. Served with grilled lime
    • Vegetarian/Vegan: substitute extra firm tofu
  • Maple and Thyme Bone In Pork Chops
    • Seared bone-in pork chops (6-8oz), drizzled with Vermont maple syrup and thyme
    • Vegetarian/Vegan: substitute acorn squash
  • Italian Turkey Meatballs
    • House made ground turkey meatballs with fresh herbs, Parmesan and spices braised in a tomato-basil sauce
    • Vegetarian/Vegan: substitute quinoa for bolognese and nutritional yeast for Parmesan (vegan)
  • Chicken Piccatta
    • Pan fried chicken breast in a white wine, lemon and caper sauce
    • Vegetarian/Vegan: substitute crispy tofu for chicken
  • Grecian Potatoes
    • Oven-roasted Yukon potatoes with lemon, garlic, and fresh herbs
  • Sweet Potatoes
    • Tender roasted sweet potatoes
  • Rosemary and Garlic Spaghetti Squash
    • Shredded rosemary and garlic infused roasted spaghetti squash
  • Roasted Broccoli and Toasted Quinoa
    • Roasted broccoli, butternut squash, toasted quinoa, red onion, chickpeas, dried cranberries and almonds served with balsamic vinaigrette
  • Vegetable Rice Pilaf
    • Brown basmati rice with onions, sweet peppers, mushrooms, zucchini and eggplant, fresh herbs, aromatics and lemon
  • Romano and Thyme Rigatoni
    • Rigatoni noodles tossed with EVOO, romano, thyme, and lemon
  • Sauteed Cilantro and Lime Cauliflower Rice
    • Sauteed cauliflower rice with cilantro and lime
  • Steamed Brown Rice
    • Fluffed brown rice, EVOO, salt and pepper 
  • Toasted Buckwheat
    • Toasted buckwheat, EVOO, salt and pepper
  • Roasted Broccoli
    • Roasted broccoli with lemon and garlic
  • Parmesan Roasted Cauliflower
    • Cauliflower roasted with Parmesan, herbs, and aromatics
  • Butternut Squash
    • Roasted butternut squash tossed with rosemary, pepitas, and shallots
  • Sauteed Kale
    • Sauteed kale, shredded carrots, bell peppers, red onion
  • Baby Carrots, Haricot Vert & Almonds
    • Sauteed baby carrots, haricot vert, and toasted almonds
  • Roasted Maple and Balsamic  Brussels Sprouts and Shallots
    • Tender roasted Brussels sprouts, shallots, rosemary in maple and balsamic glaze