Full Menu for Week of February 11th

Curry Lentil-Vegetable stew w/ Lemon Basmati Rice w/ Almonds and Currents (GF,V) {$16.50/each}

Linguine w/ Butternut Squash, Parmesan and sage {$16.50/person}

Green Roasted Chicken w/ White Wine-Garlic Pan Sauce (GF) {$17.50/person}

Shrimp Fajitas w/ Corn Tortillas and Guacamole {$17.50/person}

{$13.50/4 people}

Roasted Tomato-Red Pepper Soup w/ Thyme (GF,V)

Roasted Cauliflower and Brussels Sprouts w/ Parsley, Garlic and lemon (GF,V)

Winter Vegetable Hash w/ Garlic and Herbs (GF,V)

Steamed Broccoli w/ Chilies, Thyme and Parmesan Bread Crumbs(GF,V)

{ $14.50/ea~ Add Chicken, Salmon, Shrimp, Steak-$5 }

Arugula and Frisee Salad w/ Pears, Pecans, Croutons, Gorgonzola Cheese

and Pomegranate Vinaigrette(GF)

Spinach and Romaine Salad w/ Asparagus, Green onions, Edemame, Avocado, sesame seeds

and Carrot-Ginger dressing (GF,V)

Sweet potato-Coconut soup w/ Lime and Cumin (GF,V)

Mixed Grain Bowl w/ Roasted Beets, Sautéed Kale, Mint pesto, Pine Nuts and Toasted Garbonzo Beans (GF,V)

Crunchy Thai Vegetable, Peanut and Quinoa Salad (GF,V)

{ Small: $13.50 — Large: $20.50 }

Zucchini-Mozzarella Fritters w/ Tomato Sauce

Beef-Vegetable Stew

Dry Fruit and Nut Granola {$12/quart}

Whole Wheat Zucchini Bread {$12.75/each}