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