Wednesday, 5.16
Buffalo Burrata, Serrano Ham, Arugula, and Grapefruit Drizzled with Black Garlic Molasses. Accompanied with fresh baked ciabatta roll.

Thursday, 5.17

Tacos al Pastor. Warm tortillas topped with Achiote-Citrus marinated shredded Pork, Cilantro, Pickled Red Onions, and Caramelized Pineapple (order of 3). Accompanied with cheesy hatch green chile grits.

Friday, 5.18

Spring Pasta: Wild Mushrooms, Baby Onions, and Asparagus Spears over Pappardelle Pasta. Garnished with Thyme, Manchego Cheese, and Lemon Oil. Accompanied with Organic Harvest Greens tossed with Chardonnay Vinaigrette and Ciabatta.

Saturday, 5.19

Sriracha Tuna Melt with Melted Fontina Cheese, Roma Tomatoes and Organic Arugula on half loaf of toasted focaccia. Accompanied with pasta salad side.

Sunday, 5.20

Smoked Brisket Shepherd's Pie: With Braised Carrots, Onions, and Peas topped with Whipped Sharp Cheddar Potatoes and baked golden brown. Accompanied with organic mixed greens.

Monday, 5.21

Split Pea with Lemon Zest and Tarragon Ravioli. Topped with Crispy Prosciutto and Beurre Blanc. Accompanied with organic mixed greens and ciabatta.

Tuesday, 5.22

Blueberry and Buttermilk Fried Chicken Salad. With Cucumbers, Baby Heirloom Tomatoes, Shaved Red Onions, and Toasted Sunflower Seeds over Harvest Greens. Tossed with fresh herb-Parmesan vinaigrette and served with grilled focaccia wedges.