Salads and Sides:

• Spinach, walnut, local vegetables and or fruit in a red wine vinaigrette. Accompanied by feta or blue cheese
• Arugula, local tomato and parmesan tossed in light lemon vinaigrette
• Simple green salad with balsamic vinaigrette
• Greens with goat cheese, pecans and watermelon in a roasted tomato and shallot vinaigrette
• Grilled or roasted potato salad in a mustard and red wine vinaigrette
• Marinated-grilled vegetables
• Asian slaw in a sesame and soy vinaigrette
• Butterbean and corn salad with tomatoes and peppers
• Quinoa, artichoke pea and tomato salad
• Quinoa and black bean salad
• Southwest black bean and corn salad
• Greek pasta salad
• Pasta and marinated vegetable salad
• Simple pasta and tomato salad with fresh basil and parmesan cheese
• Marinated local vegetable salad
• Saffron scented lentil, cous cous and tomato salad
• Spinach, arugula or local green salad (depending on availability), roasted beets, pickled red onions, spiced pecans and feta cheese
• Herbed quinoa, vegetable, and almond salad
• Grilled potato salad with mustard and herb vinaigrette
• Kale or spinach, shiitake, eggplant and udon noodle salad with a sweet chile, soy and lime vinaigrette

Soups and Stews:

• Lentil soup
• Butternut squash puree
• Butternut squash and coconut soup
• Potato leek soup (with or without bacon or turkey bacon)
• Italian sausage, kale and white bean soup (chicken or pork sausage)
• Tomato bisque
• Pasta fagioli soup
• Seafood stew
• Vegetarian chili
• Southwest vegetable and corn chowder
• Turkey chili
• Beef chili
• Black bean soup
• Chicken noodle soup
• Vegetable rice soup
• Hungarian goulash
• Turkey goulash
• Southwest vegetable chowder
• Shrimp, chicken and sausage jambalaya
• Chicken Creole
• Beef stew
• Creamy mushroom soup with herb roasted chicken and rice

Burritos and Pizza:

• Shrimp, roasted corn and vegetable burrito (white or whole wheat tortilla)
• Chicken and roasted vegetable burrito (white or whole wheat tortilla)
• Roasted vegetable and rice or sweet potato burrito (white or whole wheat tortilla)
• Chicken, spinach, caramelized onion, and roasted tomato pizza with basil, walnut pesto (white or whole wheat)
• Roasted vegetable and feta pizza with light tomato sauce (white or whole wheat)
• Hummus, roasted vegetable and feta wrap

Vegetarian Meals:

• Saffron scented lentils and tomatoes accompanied by brown rice and sautéed spinach
• Garbanzo bean, almond and vegetable stuffed roasted acorn squash, with green beans and a red wine reduction
• Tofu, shitake mushroom and scallion wontons with a warm carrot, cabbage and ginger slaw, brown rice and a sweet chili, soy glaze
• Tofu and roasted corn pudding, pan seared zucchini and yellow squash, and a roasted garlic whole wheat couscous & roasted pepper coulis
• Lentil and vegetable stir fry over black forbidden rice
• Vegetable, walnut and parmesan stuffed zucchini, with herbed quinoa and green beans
• Udon noodles, stir fried with tofu and vegetables in a curried coconut broth
• Vegetarian lasagna
• Tofu, broccoli, almond, eggplant and scallion sauté with a sweet chili and herb sauce over soba noodles
• Eggplant Parmesan
• Mediterranean vegetable and white bean cassoulet over couscous (white or whole wheat)

Poultry:

• Caramelized onion and fontina turkey meatloaf with sautéed green beans, mashed potatoes and gravy
• Roasted Cornish game hen, herbed gravy, roasted sweet potato puree and asparagus
• Roasted vegetable and chicken enchilada topped with cheese and enchilada sauce and accompanied with brown rice and pico de gallo
• Barbecue chicken, pineapple, pepper and onion skewers accompanied by herbed quinoa and peas
• Lime marinated chicken breast, with mango salsa, sugar snap peas and whole wheat couscous
• Stewed chicken over a white bean and tomato ragout with green beans and caramelized onions
• Almond crusted chicken breast, mashed acorn squash, green beans and a red wine, mustard reduction
• Sautéed chicken breast and vegetables, tossed in olive oil, garlic and herbs with whole wheat fettuccine
• Whole wheat farfalle, in a pomodoro sauce with cremini mushrooms, artichoke hearts, peas, summer squash, spinach and chicken
• Spinach and mushroom stuffed chicken breast with herb roasted potatoes and asparagus
• Orange duck, cherry rice and asparagus
• Marsala turkey cutlets, sautéed spinach and butternut squash puree
• Turkey breast cutlets in a port wine sauce with mashed potatoes and roasted asparagus
• Sun-dried tomato, feta and turkey meatballs accompanied by basil sage grits and asparagus
• Barbecued pulled turkey with butternut squash macaroni and cheese and broccoli
• Lemongrass, garlic and basil marinated chicken breast, mango mint yogurt sauce, scallion brown rice, grilled zucchini and summer squash
• Pesto crusted chicken cutlet, over whole wheat farfalle, tossed with tomatoes, garlic and broccoli
• Chicken breast cutlet, creamy pesto sauce, rosemary smashed potatoes, roasted tomato and asparagus medley
• Cumin scented chicken and vegetable sauté with whole wheat spaghetti
• Honey, sesame chicken with brown rice and broccoli
• Roasted beet, chard, zucchini, walnuts and chicken tossed with whole wheat rigatoni and a parmesan, herb cream sauce

Fish and Shellfish:

• Flounder or cod Meuniere with asparagus and thyme roasted potatoes
• Chile, garlic shrimp with cilantro scented quinoa and sautéed zucchini and eggplant
• Seared tuna with a mango, yogurt sauce, sautéed snow peas and cheddar grits
• Seared tuna, tomato confit, sautéed greens and almond rice
• Rosemary marinated shrimp skewers, sweet potato puree, broccoli and balsamic glaze
• Shrimp, vegetable and roasted corn, herb and feta quesadilla with Spanish rice
• Chili, lime marinated skewered shrimp, purple coconut rice, seared onion and zucchini
• Herbed seafood cake with spiced roasted corn puree, mashed sweet potatoes and sugar snap peas
• Tandoori fish, saffron rice and sautéed spinach
• Thyme, lemon, honey flounder or salmon, with almond quinoa and sautéed greens
• Seared cod or snapper with a roasted tomato vinaigrette, broccoli and parsley roasted potatoes
• Roasted white fish over beet risotto and green beans
• Seared white fish over a white bean and turkey bacon ragout and sautéed kale
• Potato and thyme crusted cod, roasted yellow pepper coulis, julienned vegetable medley and whole wheat cous cous
• Dried cranberry, heart of palm, walnut and panko crusted salmon with brown rice and asparagus
• Coconut, cashew shrimp with mango coulis, brown rice pilaf and seared zucchini and summer squash
• Seared salmon, topped with a citrus salsa, paired with sugar snap peas and roasted sweet potatoes
• Maple glazed salmon, scallion rice and spinach
• Pan seared red snapper, with a cilantro, lime zest, and almond crust, with a sweet potato puree and a sautéed pepper, onion and carrot medley
• Cod with a Mediterranean tomato topping, over whole wheat couscous and julienned vegetables
• Cashew crusted shrimp with a leek, artichoke, tomato and broccoli ragout, mashed potatoes and a roasted pepper, thyme emulsion
• Seared scallops, mashed potatoes, sautéed spinach and an orange, basil cream
• Marinated salmon fillet, topped with minted tomato salsa, accompanied by herbed quinoa and broccoli or broccolini
• Seared white fish or salmon, over a stewed lima bean and pickled jalapeno ragout with mashed potatoes

Pork, Beef and Lamb:

• Herbed breaded lamb chops, with mashed potatoes, broccoli and a red wine reduction
• Pistachio crusted lamb, gouda grit cake, green beans and a cherry glaze
• Spinach, roasted pepper and parmesan stuffed beef roulade, with a mustard, red wine reduction, roasted garlic, thyme mashed potatoes and asparagus
• Seared, herbed beef medallions, shallot, red wine cream sauce, mashed potatoes and broccolini
• Veal saltimbocca with mashed potatoes and broccolini
• Veal cutlets, topped with roasted peppers, portabella mushrooms and cheese with a sundried tomato, balsamic glaze, accompanied by whole wheat spaghetti tossed in olive oil with peas and artichokes
• Pecan and panko crusted pork medallions, herbed cream sauce, green beans and gorgonzola mashed potatoes
• Cremini mushroom and walnut stuffed pork, sautéed greens, roasted sweet potatoes and herbed gravy
• Herb marinated grilled pork medallions, peach and Vidalia onion jam, brown rice, butter sautéed brussel sprouts
• Barbecue pork chops, cheddar grits, and sautéed greens
• Pecan, gorgonzola, caramelized leek stuffed pork loin, with apple compote, mashed sweet potatoes and sautéed green beans
• Maple, mustard glazed pork tenderloin, with caramelized onion mashed potatoes and sautéed asparagus
• Pesto rubbed boneless pork chops over a sundried tomato, roasted mushroom and potato ragout

Children’s Menu:

• Baked macaroni and cheese with butternut squash puree baked in and a side of green beans
• Baked cheese and cauliflower sticks with a side of marinara
• Barbecue grilled chicken, peas and corn, potato salad
• Baked chicken fingers, ranch, broccoli
• Spaghetti and turkey meatballs (with yellow squash puree baked into the meatballs)
• Baked fish sticks and oven fries with a vegetable