Monday, September 26
Chicken Basquaise (chicken leg slowly cooked in red pepper and onion tomato sauce); Linguine and green peas.
Tuesday, September 27
Coconut curry shrimp served with white rice and broccoli.
Wednesday, September 28
Beef lasagna and mixed salad (spring mix, tomatoes, corn).
Thursday, September 29
Fresh salmon pesto sauce served over zucchini and quinoa.
Friday, September 30
Pork stew with creamy mushroom and shallot sauce; Potato puree and French green beans.
Pre-order by Sunday, September 25th from Chef Julien’s website by selecting the “Avenidas” item for the day.