Monday lunch. Chimi-Churri Chicken. Herb rubbed chicken, cumin scented roasted potatoes and root vegetables.

Monday dinner: Roast Brined Pork Loin. Served with braised white beans, cabbage with garlic and bacon.

Tuesday lunch: Vegetable Burger. Served with  portobello mushroom, squash, zucchini, roasted tomato, grilled red onion, & pesto mayo.

Tuesday Dinner: Build Your Own Flatbread. mMarinara, roasted vegetables, mozzarella & caesar salad.

Wednesday lunch: Sweet Corn Polenta. Seared corn polenta, roasted corn, squash, zucchini, eggplant, peppers, marinara, parmesan & fresh torn basil.

Wednesday dinner: Chicken Cutlets. Lightly breaded chicken, roasted garlic potatoes, caramelized cauliflower, natural reduction.

Thursday lunch: Seared Ahi Salad. Napa cabbage, cilantro, orange segments, salted peanuts, carrot, cucumber, radishes & amino-ginger dressing.

Thursday dinner: Broccoli & Beef. Stir fried broccoli and beef, spicy asian style brown sauce & sticky rice.

Friday lunch: Moroccan Chicken Skewers. Spiced chicken, red grapes, curried cous-cous salad with roasted vegetables.

Friday dinner: Sweet & Sour Pork. Pork, peppers, onions, pineapple, vegetable fried brown rice & sweet and sour sauce.