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Current Menu (Order by Sunday 10 AM for delivery June 24th and 25th):

| Meal one |
Asian Style Quinoa Salad
Quinoa salad with boneless skinless oven roasted chicken thighs, edamame, mushrooms, red bell pepper, baby bok choy and a hoisin vinaigrette.
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| Meal two |
Cherry Chili with Corn Bread
Chili made with ground turkey, black cherries and white beans served with corn bread.
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| Meal three |
Vietnamese BBQ Beef Tacos with Minted Cucumber Relish
BBQ pulled beef tacos vietnamese style served in a local Cabo Loco tortilla and with cucumber and mint relish.
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| Wildcard |
Bow Tie Pasta with Basil Pesto
Homemade basil pesto mixed with bow tie pasta, sliced chicken breast and oven roasted cherry tomatoes. Served with arugula salad with lemon vinaigrette.
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