Menu — A Culinary Difference

dinner is better when eaten together.

Spring Menu 2025

April - May

V = vegan VO = vegan option VG = vegetarian DF = dairy free DFO = dairy free option GF= gluten free GFO = gluten free option

Soups

V VG DF GF

Mediterranean Split Pea Soup

green split peas simmered with aromatics until tender with the addition of sun-dried tomatoes, herbs and lemon

V VG DF GF

DFO GFO

Beef & Mushroom Barley

tender chuck roast simmered with onions, carrots and garlic then combined with pearled barley, mushrooms and herbs

DFO GFO

VO VG DFO GFO

Asparagus Soup with Lemon & Parmesan

a velvety pureed soup highlighting one of springs finest vegetables finish with lemon, parmesan and a touch of cream

VO VG DFO GFO

DFO GFO

Smoked Salmon & Leek Chowder

a delightfully creamy chowder with smoked salmon, tender potatoes, leeks finish with fresh dill

DFO GFO

VO VG DFO GF

Spring Minestrone with Herbs

a different approach to the traditional tomato-based minestrone; full of seasonal spring vegetables, potatoes, white beans, herbs simmered with parmesan

VO VG DFO GF

DFO GFO

Old Fashioned Chicken Noodle

classic chicken noodle soup complete with a homemade bone broth

DFO GFO

V VG DF GF

Roasted Carrot Soup with Tahini

roasted carrots simmered with aromatics and spices finished with tahini and fresh lemon

V VG DF GF

DF GFO

White Bean & Ham Soup with Greens

smoky bacon and ham combined with aromatic, tender white beans and fresh greens with the addition of farro

DF GFO

V VG DF GF

Tomato Soup with Coconut & Ginger

tomatoes simmered with shallots, ginger, turmeric and garlic pureed with coconut milk with a pinch of cayenne

V VG DF GF

- Entrees -

Beef

DF GF

Classic Pot Roast with Vegetables

flavorful chuck roast combined with aromatics, mushrooms, potatoes and red wine; simmered until tender, finished with fresh herbs

DF GF

DFO GF

Spinach & Artichoke Stuffed Flank Steak

artichokes sauteed with shallots and baby spinach combined with cream cheese and provolone; rolled then baked for a decadent dinner

DFO GF

Shepherds' Pie with Carrot & Parsnip Mash

tender ground beef simmered in red wine and spices topped with a roasted carrot and parsnip mash; baked until golden

DFO GF

Chicken

DF GFO

Roast Chicken with Herbs de Provence

chicken Thighs dusted with herbs de Provence then braised with dry vermouth, shallots, lemon and fresh thyme; baked until tender

DF GFO

DFO GF

Baked Chicken with Lemon, Olives & Feta

tender chicken topped with a vibrant sauce of lemon, Castelvetrano olives and artichokes finished with broiled feta cheese

DFO GF

DF GFO

Moroccan Braised Chicken with Couscous

chicken thighs simmered in a rich broth of aromatics and an array of spices with the addition of dried apricots and raisins; served with steamed couscous

DF GFO

Pork

DFO GF

Mustard Crusted Pork Chops

tender pork chops coated in dijon mustard and a mixture of herbs then baked to perfection

DFO GF

Pork Tenderloin Medallions with Blueberry Port Sauce

roasted pork tenderloin coated in herbs nestled atop of a port wine sauce infused with fresh blueberries

DFO GF

Pan Seared Pork Chops with Spring Vegetables

tender pork chops with a vibrant white wine and buttery tarragon sauce topped with a bounty of spring vegetables

DFO GF

Seafood

DFO GF

Tilapia with Lemon Caper Sauce

sustainable tilapia seared until golden then finished with a buttery lemon caper sauce

DFO GF

Citrus Glazed Salmon

tender salmon topped with a bright citrus soy glaze baked until caramelized

DFO GF

DF GF

Baked Cod with Fennel, Leeks, & Asparagus

wild caught cod combined with sauteed fennel, asparagus and leeks with a touch of white wine

DF GF

Vegetarian Friendly

VO VG DFO

Mushroom & Swiss Chard Galette

a tender whole wheat pastry filled with herbed ricotta and sauteed mushroom and swiss chard; baked until golden

VO VG DFO

VO VG DFO GFO

Spring Lasagna with Herb Bechamel

a white lasagna layered with a silky herb cream sauce, a combination of three cheeses and roasted spring vegetables baked until golden

VO VG DFO GFO

Asparagus Souffle Frittata

farm fresh eggs combined with green onions, fresh herbs, tangy goat cheese and asparagus finished with lemon

VO VG DFO GFO

VO VG DFO GF

Black Bean & Vegetable Enchiladas

sauteed vegetables and black beans combined with spices in a corn or flour tortilla topped with flavorful enchilada sauce and cheese then baked until golden

VO VG DFO GF

V VG DF GF

Hot Honey Tofu with Spinach Rice

hot honey and lemony tofu atop a bed of tender rice combined with spinach and artichokes

V VG DF GF

VO VG DFO GFO

Vegetable Stuffed Portobellos

roasted portobellos stuffed with a bounty of vegetables and fresh mozzarella topped with crunchy breadcrumbs

VO VG DFO GFO

Kid Friendly

DFO GF

Chicken & Asparagus Rolls

tender chicken breast rolled with fresh asparagus, ripe tomato and grated parmesan cheese then baked until golden

DFO GF

V VG DF GF

Curried Tofu & Green Beans

tender tofu simmered in a coconut curry sauce with crisp green beans and tomatoes served with rice

V VG DF GF

VO VG DFO GFO

Arugula Pesto Pasta with Cherry Tomatoes

tender pasta combined with a vibrant arugula pecan pesto finished with crisp cherry tomatoes

VO VG DFO GFO

VO VG DFO GF

Peanut Garlic Tempeh with Vegetables

pan seared tempeh combined with bell peppers, broccoli, snow peas and green onions in a creamy peanut ginger dressing

VO VG DFO GF

DFO GFO

Broccoli Cheddar Quinoa Burgers

steamed broccoli combined with sauteed aromatics, cheddar cheese and tender quinoa to create a delicious burger alternative

DFO GFO

Seasoned Chicken Quesadillas

tender chicken combined with sauteed vegetables folded into a whole wheat tortilla then pan fried until crisp

DFO GFO

- Salads & Grains -

V VGO DF GF

Assorted Berries on Spring Greens with Candied Pecans

baby greens topped with fresh berries, cucumber, scallions and candied pecans finished with a blackberry thyme vinaigrette

V VGO DF GF

V VG DF GF

Roasted Cauliflower Salad on Assorted Greens

roasted cauliflower and red onion with seasoned chickpeas atop salad greens with a lemon tahini dressing

V VG DF GF

VO VG DFO GF

New Potato & Goat Cheese on Baby Arugula

tender new potatoes roasted until golden, tangy goat cheese and green onions on a bed of baby arugula with a lemon dijon vinaigrette

VO VG DFO GF

Kale Salad with Lemon Parmesan Vinaigrette

kale massaged with a lemon parmesan vinaigrette until tender finished with toasted pine nuts

VO VG DFO GF

Herbed Quinoa Salad with Chickpeas & Spinach

fluffy quinoa tossed with baby spinach, fresh herbs, chickpeas, and feta cheese combined with a tahini dressing and toasted pepitas

VO VG DFO GF

V VG DF GFO

Wheat Berry Salad with Tarragon Roasted Spring Vegetables

soft wheat berries combined with roasted spring vegetables tossed together in a tarragon shallot vinaigrette

V VG DF GFO

Lemony Farro Salad with Arugula & Pistachios

tender farro tossed with baby arugula and roasted pistachios combined together with a lemony vinaigrette

V VG DF GFO

Strawberry Tabbouleh Salad

bulgur wheat combined with ripe strawberries, fresh parsley and mint, cucumber in red wine vinaigrette finished with toasted almonds

V VG DF GFO

V VG DF GF

Rye Berry & Roasted Carrot Salad

tender rye berries combined with roasted carrots and shallots in a caraway dijon vinaigrette finished with fresh parsley

V VG DF GF

- Sides -

VO VG DFO GF

Creme Fraiche Mashed Potatoes

potatoes simmered until tender then combined with tangy creme fraiche, milk and butter

VO VG DFO GF

V VG DF GF

Asparagus Salad with Ginger Sesame Vinaigrette

a raw asparagus salad combined with jalapeno, scallions, fresh herbs, toasted almonds in a ginger lime vinaigrette

V VG DF GF

Sweet Potato & Chickpea with Herbed Lemon

roasted sweet potatoes and seasoned chickpeas with a creamy tahini dressing with fresh swiss chard

V VG DF GF

VO VG DFO GF

Roasted Beet & Carrot Medley

roasted beets and carrots combined with tangy feta cheese, fresh mint and parsley with a toasted cumin seed vinaigrette

VO VG DFO GF

V VG DF GF

Roasted Herb Potatoes

small new potatoes tossed fresh herbs then roasted until golde

V VG DF GF

Miso Glazed Brussels Sprouts

hearty brussels sprouts combined in a miso sesame glaze roasted until caramelized

V VG DF GF

VG DFO GFO

Puffed Carrot Casserole

carrots simmered until tender combined with eggs, brown sugar, and butter with a hint of cinnamon for a delectable spring treat

VG DFO GFO

V VG DF GF

Sauteed Swiss Chard with Golden Raisins

robust swiss chard sauteed with plump golden raisins and shallots with a hint of orange

V VG DF GF

VO VG DFO GFO

Orzo with Caramelized Shallots & Peas

tender orzo pasta combined with caramelized shallots, tender peas and fresh herbs with a hint of wine finished with parmesan cheese

VO VG DFO GFO

-Dinner Bowls-

-dinner bowls count as one meal option with sides-

-chose one protein (chicken, beef, seasoned tofu, pan seared tempeh, shrimp or salmon)-

VO VG DFO GFO

Green Goddess Bowl with Asparagus & Snap Peas

chewy farro, loads of fresh spring green vegetables with a creamy herb dressing topped with crisp radish and toasted pepitas

VO VG DFO GFO

V VG DF GFO

Asian Spring Noodle Bowl with Vegetables & Mint

tender noodles are the base for an assortment of rainbow vegetables, fresh herbs, peanuts finished with a sweet garlic lime sauce

V VG DF GFO

Curried Kamut Bowl with Kale and Cauliflower

tender kamut is the base for roasted cauliflower, tender greens, pickled red onion with a coconut curry sauce topped with golden raisins and roasted peanuts

V VG DF GFO

VO VG DFO GF

Mexican Quinoa Bowl with Tomatillos & Corn

tender quinoa is the base for citrus infused black beans, roasted corn and radish salad finished with a tomatillo avocado dressing and queso fresco

VO VG DFO GF

V VG DF GF

Indonesian Rice Bowl with Mango & Cilantro

brown basmati rice with the base for fresh cucumber, mango, cabbage slaw with a peanut ginger dressing topped with crunch peanuts

V VG DF GF

Cuban Basmati Rice Bowl with Black Beans & Plantains

brown basmati rice is the base for seasoned black beans, mango salsa, corn sauté and roasted plantains

V VG DF GF

-Desserts-

-can be substituted as a side-

VG DFO

Lemon Pound Cake

a tender buttery pound cake loaded with lemon and vanilla

VG DFO

VO VG DFO GFO

Strawberry Cobbler Bars

fresh strawberries combined with sugar, vanilla and a touch of cinnamon nestled between a buttery cobbler crust

VO VG DFO GFO

Blackberry Blondies with Almonds

decadent blondies studded with blackberries and toasted almonds

VO VG DFO GFO

VG DFO GF

Coconut Macaroons with Chocolate

tender coconut cookies studded with mini chocolate chips

VG DFO GF

Spring Garden Party

Luncheon

- Spring Garden Party Luncheon options count as one meal selection with side -

Lemon Chamomile Shortbread

#1-Herbed Roast Chicken Salad on Croissant

Strawberry & Goat Cheese on Baby Arugula

Lemon Chamomile Shortbread

Baby Greens with Ginger Honey Vinaigrette

#2- Spring Pea Soup with Fresh Herbs

Spring Vegetables with Pistachios

Baby Greens with Ginger Honey Vinaigrette

Steamed Asparagus

#3- Smashed Chickpea Spread on Whole Wheat

French Carrot Salad

Steamed Asparagus

Seasonal Fruit Salad

#4- Smoked Salmon & Goat Cheese Quiche

Pasta with Asparagus & Lemon

Seasonal Fruit Salad

- Spring Garden Party Luncheon options count as one meal selection with side -

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