Cajun Chicken with Black Bean-Red Pepper Salsa
Napa Cabbage Slaw

Stir Fried Ginger-Beef Tenderloin with Lemongrass Sweet and Sour Sauce
Udon Noodles tossed with Sesame Dressing and Cashews
Steamed Baby Bok Choy

Citrus Poached Scallops with Passion Fruit-Herb Vinaigrette
Sautéed Spring Vegetables
Whipped Chive Potatoes

Grilled Chicken Breast with Lemon and Herbs
Sweet Potato Gratin
Sautéed Spinach

Fillet of Pork Tenderloin with Pomegranate Juice Reduction
Warm Faro and Spring Vegetable “Risotto”
Braised Swiss Chard

Rosemary Roasted Turkey Breast
Roasted Root Vegetables
Steamed Broccoli

Chicken Paillard with Mango Salsa
Steamed Bok Choy
Brown Coconut Rice

Penne Pasta with Roasted Eggplant
Tomato Ragu
Fresh Ricotta

Salad of Bok Choy, Ginger, Peppers, and Carrots

Center Cut Pork Chop with Rosemary Butter
Asparagus and Caramelized Sweet Red Onions
Basmati Rice

Fusilli Pasta tossed with Braised Veal, Tomato Puree, and Garlic
Parmesan Cheese

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