JUNE 27 – JULY 1 | Now Plating

FOR DELIVERY DATES MONDAY, JUNE 28 – FRIDAY, JULY 2 ONLY.

Entrees

Beef + Lamb

Texas-Style Barbecue Beef Brisket with Corn and Vegetable Saute
Burger with Blue Cheese Aioli and Sherried Sweet Onions with Garlic and Herb-Grilled Sweet Potatoes
Herb-Crusted Flank Steak with Cherry Tomatoes and Olives with Quinoa with Cabernet-Honey Vinaigrette
Turkish-Style Grilled Lamb and Beef Kofta with Grilled Eggplant with Lebneh

Chicken

Chicken with Balsamic Barbecue Sauce with Orzo Salad with Arugula and Pine Nuts
Chicken and Mushroom Fajitas with Rice and Black Bean Pilaf
Curried Chicken Salad with Mango, Grapes and Cashews with a Butter Croissant with Curried Carrot and Coconut Soup
Chicken Piccata with Garlic-Mashed Potatoes
Maple-Mustard Chicken with Sweet and Sour Green Beans
Parmesan-Crusted Chicken with Greens with Orzo with Artichokes and Pine Nuts
Vietnamese-Style Chicken with Nuoc Cham and Vermicelli

Turkey

Pork

Spice-Rubbed Pork with Mustard Barbecue Sauce with Sauteed Greens with Bacon and Mustard Seeds
Sausage-Stuffed Zucchini with Baked Parmesan Tomatoes
Asiago-Crusted Pork with Roasted Broccoli with Lemon and Pine Nuts

Fish + Seafood

Asian-Style Grilled Salmon with Sauteed Asparagus and Snap Peas
Chile-Rubbed Swordfish Kebabs and Cucumber Salad with Herbed Coriander Rice with Zucchini and Pecans
Greek-Style Mahi-Mahi with Orzo Salad with Feta, Chickpeas, Dill and Lemon
Shrimp and Broccoli Stir-Fry over Steamed Rice

Meatless

Stir-Fried Egg and Tomato over Steamed Rice with Baby Spinach with Grilled Eggplant, Feta and Pine Nuts
Garden Salad Tacos with Zucchini, Potato and Cilantro Soup
Portobello Burger with Red Pepper Aioli with Basque Vegetable Rice
Parmesan and Basil-Crusted Grilled Eggplant and Tomatoes with Lemon-Basil Potatoes
Asian-Style Tofu Lettuce Wraps with Hoisin Peanut Sauce with Coconut Creamed Corn

Salad

Soup

Baked Goods +Desserts