Menu — A Culinary Difference

dinner is better when eaten together.

Spring Menu 2026

‍ ‍ 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

Lentil Mulligatawny with Mustard Greens

tender lentils simmered with aromatics, mustard greens and spices until tender then finished with sweet apples and tomatoes

V VG DF GF

DF GF

Moroccan Beef Stew

tender beef cubes simmered with robust red wine, aromatics, tomato with a hint of orange finished with fresh herbs

DF GF

V VG DF GF

Roasted Carrot Soup with Tahini

vibrant carrots roasted until caramelized simmered with aromatics and spices, pureed with tahini and fresh lemon

V VG DF GF

VO VG DFO GFO

Asparagus Soup with Lemon & Parmesan

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

VO VG DFO GFO

DFO GFO

Smoked Salmon & Leek Chowder

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

DFO GFO

VO VG DFO GF

Spring Minestrone with Herbs

a delightful variation to the traditional tomato-based minestrone; full of seasonal spring vegetables, potatoes, white beans, and fresh herbs

VO VG DFO GF

VO VGO DF GFO

Chicken Curry Soup with Noodles

tender chicken combined with a variety of spices and vegetables simmered in a creamy coconut broth finished with fresh lime and cilantro

VO VGO DF GFO

V VG DF GF

Tomato Soup with Coconut & Ginger

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

V VG DF GF

DF GFO

White Bean & Ham Soup with Greens

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

DF GFO

- Entrees -

Beef

DFO GF

White Wine Braised Pot Roast

flavorful chuck roast braised with white wine, onions, carrots, miso paste and fresh herbs until tender

DFO GF

Spinach & Artichoke Stuffed Flank Steak

artichokes, shallots, baby spinach combined with cream cheese and provolone rolled into a steak then baked

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 then 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

Braised Chicken with Lemon, Olives & Feta

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

DFO GF

DF GF

Baked Chicken with Rhubarb & Pearled Onion

chicken marinated in tangy rhubarb then baked until caramelized then baked with lemon and pearled onions

DF GF

Pork

DFO GF

Mustard Crusted Pork Chops

tender pork coated in a combination of mustards and fresh herbs then baked until golden

DFO GF

Pork Tenderloin Medallions with Blueberry Port Sauce

roasted pork tenderloin coated in herbs then baked served atop a pork wine sauce infused with fresh blueberries

DFO GF

DF GF

Ginger Lime Pork with Coconut Rice

caramelized ground pork is prepared with ginger, garlic, scallions and a hint of sriracha then served over creamy coconut rice finished with chopped peanuts

DF GF

Seafood

DFO GF

Tilapia with Lemon Caper Sauce

golden-seared tilapia (sustainable) finished in a buttery lemon caper sauce with a touch of white wine

DFO GF

DF GFO

Blackened Salmon Burger with Herb Aioli

salmon combined with a variety of spices giving a smoky kick then pan seared, served with an herbed aioli (request buns)

DF GFO

DF GF

Coconut Curry Baked Cod

wild caught cod atop a creamy coconut curry sauce filled with a unique blend of spices

DF GF

Vegetarian Friendly

VO VG DFO

Mushroom & Swiss Chard Galette

a tender whole wheat pastry filled with herbed ricotta; tender swiss chard and an assortment of mushrooms then baked until golden

VO VG DFO

VO VG DFO GFO

Spring Lasagna with Herbed Bechamel

a white lasagna layered with a velvety herbed cream sauce, a combination of three cheeses and roasted spring vegetables then baked until golden

VO VG DFO GFO

VG DFO GFO

Asparagus Souffle Frittata

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

VG DFO GFO

V VG DF GF

Hot Honey Tofu with Spinach Rice

baked tofu until crispy served atop a bed of tender rice complete with spinach and artichokes finished with hot honey and chili flakes

V VG DF GF

VO VG DFO GFO

Vegetable Stuffed Portobellos

roasted portobello mushrooms stuffed with a bounty of vegetables and mozzarella finished with buttery breadcrumbs

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 a flavorful enchilada sauce and cheese, baked until golden

VO VG DFO GF

Kid Friendly

VO VGO DFO GFO

Baked Spaghetti Pie with Basil

buttered spaghetti topped with creamy ricotta cheese and a rich meat sauce finished with fresh basil

VO VGO DFO GFO

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 GFO

Almond Tempeh Stir-fry with Noodles

pan seared tempeh served in a ginger-garlic almond butter sauce loaded with vegetables; served with noodles

V VG DF GFO

VO VG DFO GFO

Arugula Pesto Pasta with Cherry Tomatoes

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

VO VG DFO GFO

Broccoli Cheddar Quinoa Burgers

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

VO VG DFO GFO

VO VGO DFO GFO

Cheeseburger Quesadillas with Pickles

seasoned ground beef, cheddar cheese and tangy pickles get folded into a crispy tortilla served with a tangy homemade special sauce

VO VGO DFO GFO

- Salads & Grains -

VO VG DF GF

Assorted Berries on Spring Greens

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

VO VG DF GF

VO VG DFO GF

Roasted Carrots & Figs on Baby Arugula

carrots roasted until caramelized with dried figs, toasted walnuts, avocado and goat cheese atop salad greens with a maple tahini dressing

VO VG DFO GF

V VG DF GF

Spring Green Salad with Basil Vinaigrette

a variety of fresh vegetables atop a bed of baby spinach with green olives and roasted sunflower seeds drizzled with a delightful basil vinaigrette

V VG DF GF

VO VG DFO GFO

Kale Salad with Carrot Ginger Dressing

hearty kale and roasted chickpeas tossed in a robust carrot ginger dressing made with the addition of toasted pepitas and sesame seeds

VO VG DFO GFO

VO VG DFO GF

Rice Pilaf with Caramelized Onions & Pistachios

tender rice baked with caramelized onion, dried cherries, toasted pistachios with a hint of vibrant orange

VO VG DFO GF

Herbed Quinoa Salad with Chickpeas & Spinach

tender quinoa combined 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

Lemony Farro Salad with Arugula & Pistachios

tender farro tossed with baby arugula and toasted pistachios combined with a lemon vinaigrette

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

VO VG DFO GFO

Herbed Bulgur Salad with Asparagus & Goat Cheese

tender bulgur combined with fresh asparagus, baby spinach and tangy goat cheese with garlic lemon vinaigrette

VO VG DFO GFO

- Sides -

V VG DF GF

Marinated Beans with Za'atar

an assortment of beans combined with red onion, green olives and loads of fresh herbs, garlic and za'atar seasoning

V VG DF GF

VO VG DFO GF

Roasted Beet & Carrot Medley

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

VO VG DFO GF

V VG DF GF

Roasted Potatoes with Herbs

small new potatoes tossed with fresh herbs then roasted until golden

V VG DF GF

VO VG DFO GF

Roasted Sweet Potatoes with Sage

roasted sweet potatoes tossed with nutty browned butter and crispy fried sage

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

VO VG DFO

Puffed Carrot Casserole

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

VO VG DFO

VO VG DFO GF

Roasted Artichokes with Lemon & Chickpeas

artichoke hearts roasted with parmesan until crispy then combined with greens, seasoned chickpeas, toasted almonds and fresh herbs with a lemon shallot vinaigrette

VO VG DFO GF

VO VG DFO GFO

Orzo with Caramelized Shallots & Peas

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

VO VG DFO GFO

V VG DF GF

Roasted Broccoli with Olives & Almonds

broccoli roasted until golden combined with toasted almonds and kalamata olives drizzled with mustard seed vinaigrette

V VG DF GF

-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 Farro Bowl with Asparagus & Snap Peas

tender farro, loads of green spring vegetables with a creamy herbed dressing topped with crisp red radish and toasted pepitas

VO VG DFO GFO

VO VG DF GFO

Asian Spring Noodle Bowl with Vegetables & Mint

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

VO VG DF GFO

V VG DF GF

Cuban Black Bean Bowl with Rice & Plantains

brown basmati rice is the base for seasoned black beans, mango salsa and corn sauté finished plantain chips

V VG DF GF

Vegetable Detox Bowl with Chickpeas & Avocado

tender quinoa is the base for an assortment of cruciferous vegetables, chickpeas, avocado and fresh orange finished with a tahini dressing

V VG DF GF

Indonesian Rice Bowl with Mango & Cilantro

brown basmati rice is the base for fresh cucumber, mango, cabbage slaw with a peanut ginger dressing and chopped peanuts

V VG DF GF

VO VG DFO GF

Mexican Quinoa Bowl

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

VO VG DFO GF

-Desserts-

-can be substituted as a side-

VG DFO

Coffee Carrot Cake

a delightfully spiced cake studded with fresh carrots topped with brown sugar cinnamon streusel

VG DFO

VO VG DFO

Strawberry Cobbler Bars

fresh strawberries tossed with vanilla sugar and spices nestled in a buttery cobbler crust

VO VG DFO

Blackberry Blondies with Almonds

decadent blondies studded with blackberries and toasted almonds

VO VG DFO

VG DF GF

Coconut Macaroons with Chocolate

tender coconut cookies studded with mini chocolate chips baked until golden

VG DF GF

Spring Garden Party

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

Lemon Chamomile Shortbread

#1- Herbed Roasted Chicken Salad on Croissant

Strawberry & Goat Cheese on Baby Arugula

Lemon Chamomile Shortbread

Roasted Zucchini Slices

#2- Turmeric Shrimp with Cumin & Garlic

Brown Basmati Rice

Roasted Zucchini Slices

Steamed Asparagus

#3- Smashed Chickpea Spread on Whole Wheat

French Carrot Salad

Steamed Asparagus

Seasonal Fruit Salad

#4- Mushroom & Swiss Quiche

Pasta with Asparagus, Lemon & Spinach

Seasonal Fruit Salad

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

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