SEPTEMBER 20-24 | Now Plating

FOR DELIVERY DATES MONDAY, September 20- FRIDAY, September 24 ONLY.

Entrees

Beef + Lamb

Barbecue Beef Sandwich with Broccoli-Cheddar Gratin
Zucchini “Lasagna” with Pesto Caesar Salad
Flank Steak with Rosemary and Garlic with Herb-Roasted Sweet Potatoes
Greek Moussaka with Yogurt Bechamel with Orzo Salad with Feta, Olives and Bell Peppers

Chicken

Sweet and Spicy Chicken and Vegetable Stir-Fry over Steamed Rice
Chicken and Vegetable Tostadas with Texas-Style Kale and Quinoa Salad with Cumin-Lime Dressing
Roasted Chicken Provencal with Cherry Tomato Gratin
Jamaican Jerk Chicken with Rice and Peas
Chicken Marsala over Pasta with Italian Greens and Herb Salad
Parmesan Chicken Sticks with Lemon and Broccoli with Pasta and Toasted Pine Nuts
Chicken with Herbed Goat Cheese with Farro Salad with Tomato and Cucumber

Turkey

Pork

Smoked Gouda and Caramelized Onion Quesadilla with Romaine with Apple, Red Onion and Toasted Pecans
Pork Medallions with Mushroom Gravy over Egg Noodles
Beer-Braised Barbecue Pork Sandwich with Warm Dijon Potato Salad with Green Beans

Fish + Shellfish

Stir-Fried Shrimp with Orange Sauce over Steamed Rice with Ginger-Garlic Green Beans
Cod with Mushrooms, Garlic and Vermouth with Roasted Green Beans
Sea Bass with Tomatoes, Onions and Croutons with Creamy Garlic-Mashed Potatoes
Salmon Stuffed with Fresh Herbed Cream Cheese with Corn with Basil Butter

Meatless

Classic French Spinach-Gruyere Quiche with Arugula and Pear Salad with Sherry Vinaigrette
Szechuan Tofu and Green Bean Stir-Fry with Mixed Greens with Mushrooms, Macadamia and Creamy Asian Vinaigrette
Cheese-Stuffed Shells with Sun-Dried Tomato and Basil Cream with Garlic-Sauteed Baby Spinach
Pasta with Tomatoes, Almonds and Parmesan with Roasted Cauliflower and Broccoli with Salsa Verde
Garden Vegetable Enchiladas with Mexican-Style Chopped Salad with Honey-Lime Dressing

Salad

Soups

Baked Goods