First Option
MONDAY
SPANISH CHICKEN RICE WITH CARROTS AND PEAS, SERVED WITH SWEET PLANTAIN, YELLOW SQUASH AND MUSHROOMS
TUESDAY
COCONUT CURRY TURKEY QUINOA SALAD SERVED WITH MIXED GREENS, CARROT, CUCUMBERS AND SEASONAL FRUIT DRESSING
WEDNESDAY
PUTTANESCA FISH BITES STEW SERVED WITH PARPADELLE, SAUTEED BROCCOLI
THURSDAY
MOJO PORK ROAST WITH YUCA, SERVED WITH GARLIC HERB GRILLED CAULIFLOWER AND GREEN BEANS
FRIDAY
LOMO SALTADO WITH TOMATO AND ONIONS SERVED WITH GOLDEN POTATO TAJIN FRIES
Second Option
MONDAY
TUNA CAKE WITH GREEK YOGURT DILL SAUCE ON TOP, SERVED WITH MASHED SWEET POTATOES AND GARLIC-ROASTED EGGPLANT AND TOMATO
TUESDAY
SLOW COOKER BEAN AND BEEF CHILI SERVED WITH CILANTRO RICE AND PICO DE GALLO
WEDNESDAY
GRILLED TAMARIND AND ORANGE GLAZED CHICKEN, SERVED WITH GREEN COUSCOUS, BRUSSELS SPROUTS AND CHAYOTE
THURSDAY
TURKEY AND SWEET PLANTAIN PASTELON, SERVED WITH ROASTED ZUCCHINI AND CARROTS
FRIDAY
MEDITERRANEAN SHRIMP SALAD, WITH WHITE BEANS, ARUGULA, RED ONION, TOMATOES, BLUE CHEESE, GREEK YOGURT CILANTRO DRESSING