FOR DELIVERY DATES MONDAY, JANUARY 29 – FRIDAY, FEBRUARY 2 ONLY.

Entrees

Beef

  • Beef Brisket Pot Roast over Egg Noodles
  • Short Ribs Provencal over Creme Fraiche-Mashed Potatoes with Chives
  • Tailgate Chili with Guacamole Salad

Chicken

  • Chicken with Prosciutto, Lemon and Rosemary with Roasted Cauliflower with Capers and Bread Crumbs
  • Chicken with Mushroom Sauce with Cream Cheese-Smashed Potatoes
  • Chicken Verde Stew with Hominy with Jicama, Citrus and Arugula with Pomegranate Vinaigrette
  • Chicken with Harissa Chickpeas with Gingery Creamed Kale and Cabbage
  • Chicken Nuggets with Honey-Mustard Dipping Sauce with Sauteed Carrots
  • Asian-Style Noodle Salad with Chicken and Romaine with Gingered Carrot Soup with Creme Fraiche
  • Chicken-Tomatillo Fajitas with Mexican-Style Black Bean Soup

Pork

  • Balsamic-Plum Glazed Pork with Herbed Couscous with Golden Raisins and Pine Nuts
  • Baked Pasta with Prosciutto and Bechamel with Brussels Sprouts with Pecans

Fish + Seafood

  • Pecan-Crusted Salmon with Green Beans with Mustard Seed Butter
  • Parmesan-Dijon-Crusted Tilapia with Broccoli with Dijon Vinaigrette
  • Sole Almondine with Lemon-Smashed Potatoes

Meatless

  • Quinoa with Moroccan-Style Butternut and Carrot Stew with Baby Spinach with Mediterranean-Style Vinaigrette
  • Banana-Macadamia Pancakes with Orange Butter with Orange Yogurt with Raisins and Walnuts
  • Pasta with Creamy Wild Mushrooms with Tuscan Kale Salad
  • Spinach-Tofu-Sesame Stir-Fry over Steamed Rice

Soup

  • Mexican-Style Black Bean
  • Curried Squash and Red Lentil
  • Gingered Carrot with Crème Fraiche

Salad

  • Tuscan Kale Salad
  • Jicama, Citrus and Arugula with Pomegranate Vinaigrette
  • Baby Spinach with Mediterranean-Style Vinaigrette
  • Guacamole Salad

Baked Goods

  • Carrot Cupcakes with Orange Icing
  • Apple-Streusel Coffee Cake with Brown Sugar Glaze
  • Salty-Sweet Butter Pecan Cookies
  • Pecan Bars
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