First Option
MONDAY
INDIAN CURRY BEEF STEW SERVED WITH JASMINE RICE AND GREEN BEANS WITH BELL PEPPERS
TUESDAY
HUANCAINA WHITE FISH SERVED WITH GREEN QUINOA AND ROASTED CAULIFLOWER
WEDNESDAY
CHICKEN ENCEBOLLADO SERVED WITH YUCA, BUTTERNUT SQUASH, ASPARAGUS AND CHIMICHURRI
THURSDAY
SHRIMP BARLEY RISOTTO WITH MUSHROOMS, SERVED WITH BROCCOLI AND HEALTHY BECHAMEL
FRIDAY
FETA TURKEY AND SPINACH PATTIES SERVED WITH COUSCOUS SALAD BOWL AND SUNDRIED TOMATO DRESSING
Second Option
MONDAY
CHICKEN BBQ SERVED WITH ROASTED POTATOES AND COLESLAW
TUESDAY
PULLED TURKEY BREAST WITH GRAVY, MASHED SWEET POTATO
WEDNESDAY
PESTO ANGUS MEATBALLS SERVED WITH CHICKPEAS ROTTINI, TOMATOES AND CHAYOTE
THURSDAY
PORK HOISIN SKEWERS SERVED WITH CHINESE BROWN RICE AND BOK CHOY
FRIDAY
WHITE FISH FILLET WITH CHARDONNAY REDUCTION SERVED WITH MASHED POTATO AND SPANISH CAULIFLOWER RICE