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Wed, Feb 21

Entree options:
 

Seared Sea Bass (or similar) 
with parsley caper gremolata
chickpea ‘socca’ pancake (GF)
sautéed kale greens + garlic

 

Chile-Garlic Rubbed Grilled Sirloin
Cheddar baked quinoa
(DF option - quinoa pilaf with pepitas)
green beans + toasted cumin

 

Seasonal Salad

sweet potato + arugula + frisée salad + white balsamic dressing

Earlier Event: February 19
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Later Event: February 26
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