Friday, 3.16

Crispy Shrimp Salad: Served over bed of shaved kale and cabbage, cucumbers, red bell peppers, green onions, and toasted peanuts. Lightly dressed with sweet chili-peanut sauce and served with grilled flatbread.

Saturday, 3.17

HAPPY ST. PATRICK'S DAY!! Beef Tenderloin and Guinness Hand Pie. Accompanied with Irish Whisky Infused Cheddar Mac & Cheese.

Sunday, 3.18

Crab Gnocchi with White Wine Cream Sauce and Fresh Herb Gremolata. Accompanied with harvest greens side salad and ciabatta crostini.

Monday, 3.19

Spinach, Hass Avocado, and Cucumber Salad: With toasted pistachios, dried wasabi peas, and sesame dressing. Served with grilled flatbread.

Tuesday, 3.20

Buffalo Chicken Pizzetta: With melted Fontina and Gorgonzola cheeses, celery, scallions, and chopped popcorn buffalo chicken. Accompanied with mixed field green side salad.