salmon baked in savory cakes with potatoes and leeks, with dill sauce and a baby kale Caesar salad (three salmon and potato cakes per serving)

Angus ground beef and pork cooked with black beans, red and green peppers, onions and tomatoes, served with shredded cheese, iceberg lettuce, sour cream, pickled jalapeños and Fritos! (all dairy served on the side on separate containers)

chicken breast marinated in whole grain and Dijon mustards and a touch of honey, served with tender baked gnocchi and butternut squash in a white truffle cream sauce and topped with fontina cheese

casserole inspired by the traditional Greek pie, filled with chicken, spinach, feta, caramelized onions and rice and topped with phyllo dough, served with a baby arugula salad with beets, goat cheese, spiced sunflower seeds and Kalamata olive dressing

vegetarian version of our traditional Greek pie, filled with zucchini, bell peppers, onions, tomatoes, spinach, feta, caramelized onions and rice and topped with phyllo dough, served with a baby arugula salad with beets, goat cheese, spiced sunflower seeds and Kalamata olive dressing