January 24 - 28

Menu 1 ~

Honey Ginger Chicken & String Beans

Thinly sliced chicken breast or tofu in a sticky honey ginger sauce, served over fresh green beans sautéed in sesame and garlic

Szechuan Garlic Chili Oil Noodles

Rice noodles sautéed in a homemade chili garlic oil with dark soy and scallions

Broccoli & Edamame Chop Salad

Chopped fresh broccoli and shelled edamame with bell peppers and red onions, drizzled with a silky peanut sauce, and topped with crushed peanuts (can substitute peanut elements with sunbutter sauce and toasted sunflower seeds)

Meal 2 ~

French Onion Soup with Mega Croutons

A thick and rich beef broth (vegetarian available) chock full of three kinds of caramelized onions, served with thick slices of homemade bread topped with asiago and gruyere cheeses and broiled until crispy…great for dipping!

Cacio e Pepe Pasta Bake

Casarecce pasta in a simple but robust parmigiano reggiano sauce studded with toasted and freshly ground black peppercorns, topped with extra cheese and baked until brown and bubbly

Spinach & Arugula Salad

A mix of peppery arugula and baby spinach simply dressed with a Meyer lemon and Herbs de Provence vinaigrette

Pizza

SP&G Supreme

Italian sausage (optional), red bell peppers, red onion, fresh basil, olives, and crispy garlic with marinara and three cheeses