Menus that will rock your world

Our menus are carefully crafted to the needs of your house. Each meal showcases the artistry of our chefs and promises an unforgettable eating experience.

Lunch

Beef or Black Bean and Veggie Street Tacos

Mexican Street Corn with Cumin Aioli

Refried Beans with Cheese

Turkey Apple Brie Panini Melt

House-Made Chips

Buffalo Chicken Wrap

Carrot and Celery Crudité with Ranch

Fresh Fruit Cup

Marinated and Seared Flank Steak Fajitas

Fire Roasted Corn and Cilantro Lime Crema

Classic Cheeseburger

French Fries

Fire Roasted Corn and Cilantro Lime Crema

Rigatoni Angela (Beef Tip and Bell Pepper Pasta)

Sweets & Treats

Reese’s® Stuffed Rice Krispies®

Shoestring French Fries

Chocolate Covered Oreos®

Hand-Made Personal Pizza

Caesar Salad

Fluffy Garlic Knots

Chicken or Shrimp Pad Thai

Seared Bok Choy

Thai Tea

Rigatoni Angela (Beef Tip and Bell Pepper Pasta)

Roasted Pesto Corn

Garlic Bread Sticks

Slow-Cooked Balsamic Glazed Chicken Breast

Roasted Summer Squash

Bruschetta Angel Hair Pasta with Sun-Dried Tomato Pestos

Dinner

Hand-Breaded Buttermilk Chicken Tenders

Shoestring French Fries

Creamy Mac and Cheese

Hand-Made Personal Pizza

Caesar Salad

Fluffy Garlic Knots

Chicken or Shrimp Pad Thai

Seared Bok Choy

Thai Tea

Rigatoni Angela (Beef Tip and Bell Pepper Pasta)

Roasted Pesto Corn

Garlic Bread Sticks

Slow-Cooked Balsamic Glazed Chicken Breast

Roasted Summer Squash

Bruschetta Angel Hair Pasta with Sun-Dried Tomato Pestos

Breakfast & Brunch

Beef or Black Bean and Veggie Street Tacos

Mexican Street Corn with Cumin Aioli

Refried Beans with Cheese

Turkey Apple Brie Panini Melt

House-Made Chips

Buffalo Chicken Wrap

Carrot and Celery Crudité with Ranch

Fresh Fruit Cup

Marinated and Seared Flank Steak Fajitas

Fire Roasted Corn and Cilantro Lime Crema

Classic Cheeseburger

French Fries

Fire Roasted Corn and Cilantro Lime Crema

Week 1

Monday

Lunch: Quinoa bowl: Quinoa, shredded kale, sweet potato, grilled chicken, roasted broccoli, chickpeas, almonds, apples, goat cheese, balsamic vinaigrette

Dinner: Baked teriyaki Salmon with sesame ginger roasted carrots and quinoa.

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Tuesday

Lunch: Korean Char Siu Pork Tacos with an asian slaw and spicy sriracha aioli or Carnitas Street Tacos w/ Cilantro, Sweet Onion & Salsa Verde. Sweet Potato, Kale and Black Bean Hash. Chips, Guacamole & Fresh Pico.

Dinner: Salsa Verde Chicken enchiladas served with spanish rice, black beans and homemade guacamole

Wednesday

Lunch: Southern BBQ Grilled Chicken Bowls w/ Sweet Potatoes, Apples, Braised Kale, Scallions & Brown Rice. Sweet Cole Slaw w Apple Cider Vinaigrette & Craisins

Dinner: Sesame soy glazed, grilled tri tip. Vegetable fried rice, pot stickers with ponzu dipping sauce, sweet chili green beans with crispy garlic

Thursday

Lunch: Smash Burgers w/ Melted American Cheese & Bacon. House Made Black Bean
Burgers w/ Crispy Kale & Roasted Red Pepper Tahini. Baked Sweet Potato Fries and Chipotle Aioli

Dinner: Linguine Aglio é Olio- Fresh Garlic, Chili infused Olive Oil, Fresh Basil & Shredded Parmesan. Steamed Broccoli w/ Fresh Lemon. Toasted Baguette w/ Roasted Garlic Oil & Herbs

Friday

Lunch: Macaroni and Cheese bowl: bacon, blue cheese, shredded or fried chicken, green onions, tomatoes, hot sauce, edamame, broccoli

Dinner: Grilled steak with chimichurri sauce, accompanied by mashed potatoes and sautéed spinach.

Week 2

Monday

Lunch: Deconstructed ramen bowl: ramen noodles, pork or miso broth, tofu or sliced chicken, soft boiled egg, bok choy, fried garlic, buttered corn, green onions

Dinner: Shrimp scampi pasta with garlic, lemon, and butter sauce.

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Tuesday

Lunch: Chicken and Waffle Tacos with apple slaw & chili syrup.

Dinner: Baked salmon with lemon-dill sauce, accompanied by roasted potatoes and roasted asparagus.

Wednesday

Lunch: Caprese sandwich with buffalo mozzarella, fresh basil leaves, tomatoes, and a balsamic glaze served on a ciabatta bread

Dinner: Chicken and vegetable kebabs with a side of couscous and tzatziki sauce.

Thursday

Lunch: Deconstructed Mediterranean bowl: quinoa, Grilled chicken or falafel, chickpeas, cucumbers, cherry tomatoes, olives, feta cheese crumbles, pita bread, and a lemon-tahini dressing.

Dinner: Chicken and vegetable curry with basmati rice and garlic naan bread.

Friday

Lunch: Curry Bowls: Vegetable or coconut curry with chickpeas, rice noodles, chicken, cauliflower, carrots, purple cabbage, sesame seeds, and served with basmati rice.

Dinner: Spinach and feta stuffed chicken breast, served with farro and cooked zucchini

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