MONDAY
BEEF MINI SLIDERS SERVED WITH CASSAVA, EGGPLANT, TOMATOES AND CILANTRO SAUCE ON THE SIDE
TUESDAY
PORK TENDERLOIN IN A ORANGE-GINGER SAUCE, SERVED WITH GREEN BROWN RICE AND ORIENTAL CABBAGE AND CARROT STIR-FRY
WEDNESDAY
GRILLED CHICKEN IN A GARLIC & PARSLEY REDUCTION SERVED WITH BARLEY MUSHROOM RISOTTO AND BROCCOLINI
THURSDAY
SHRIMP SCAMPI SERVED WITH POMODORO CHICKPEAS ROTTINI, CHERRY TOMATOES, ARTICHOKE, AND GREEN BEANS
FRIDAY
TURKEY MOZZARELLA BURGER WITH LETTUCE, TOMATO AND GRILLED ONION, SERVED WITH POTATO FRIES AND ENELDO SAUCE ON THE SIDE
DRESSING
