Serving: Greenwood Village, Cherry Hills Village, Centennial, Bonnie Brae, Washington Park, Observatory Park, Castle Pines, Parker, Lone Tree, & Castle Rock
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Menus2018-08-30T11:19:11+00:00

Sample Menu

Full-course meals with Salad, Soup, Choice of entreé and dessert. There’s no reason you can’t make every dinner a gourmet meal!

Minimum of 2 meals per week.

Everyday Menu

Chicken Marsala served with a choice of Roasted Herbed Asparagus or Steamed Broccoli and a choice of Lemon Angel Hair Pasta or Rice Pilaf

Chicken Sauté Bercy (chicken cooked in white wine, herbs, and butter) served with a choice of Mushroom Risotto or Rice Pilaf and a choice Summer Squash and Chard Gratin or Steamed Vegetable

Beef Bourguignon served with a choice of Mashed Potato or Egg Noodles and a choice of Garlic Roasted Broccoli or Steamed Carrots, Broccoli, and Cauliflower

Lemon Olive Oil Poached Salmon served with a choice of Rice Pilaf or Sauteéd Baby Potatoes and Roasted or Steamed Vegetable

Trout Almondine, Baked Vegetable Rice or Mashed Potato and Sauteéd Green Beans with Shallots or Steamed Vegetable

Chicken Picatta served with Rice Pilaf or Lemon Angel Hair Pasta and Grilled Vegetables or Steamed Vegetable

Chicken and/or Steak Fajita, Mexican Rice, Guacamole, Cheddar Cheese, and Pico de Gallo, Refried Beans

Healthy Menu

Mexican Chopped Salad with Cumin Vinaigrette (chopped lettuce, jicama, roasted red pepper, black bean, roasted corn and chopped tomato served with Cumin Vinaigrette)

Kale, Root Vegetable and Apple Salad (baby kale, beet, apple with apple cider vinaigrette)

Curry Cauliflower Soup

Farro White Bean Soup with Swiss Chard

Persian Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachio

Thai Beef with Basil

Salmon and Sorrel and Asparagus en Papillote

Pork Tenderloin with Spiced Rhubarb Chutney

Vegetarian /Vegan

Spinach Quiche (spinach, ricotta cheese, and egg)

Vegetarian Lasagna (spinach, mushroom, zucchini, in a layer of pasta, tomato sauce and creamy cheese sauce)

Vegetarian Paella (Spanish Rice dish with zucchini, eggplant, artichoke heart and peas seasoned with saffron)

Vegetarian Enchiladas ( Tortilla filled with sweet potato, zucchini, mushroom, bell pepper, and onion topped with green chili sauce)

Vegan Chili (tomatoes, Onion, Zucchini, Squash, Carrots, Bell Peppers, Kidney Beans, Chili Powder, Basil and Oregano

Paleo Menu

Paleo Burger with Caramelized Balsamic Onion and Avocado

Cauliflower Garlic Bread

Roasted Ratatouille with Cauliflower Couscous

Paleo  Fish Taco ( grain free tortilla and marinated fish served with lettuce and tomato)

Cuban Picadillo Lettuce Wrap

Paleo Chicken and Cauliflower Rice Casserole

Comfort Food

Miso Glazed Cod with Rice Pilaf

Garlic Shrimp with White Bean

Orange Cumin Beef Stew – Beef Stew flavored with fresh Oranges and Cumin

Pesto Halibut Kebabs – Halibut coated with fresh Pesto and toasted ground Almonds

Turkey Bolognese – ground turkey, celery, carrot, onion, garlic and white wine cook low and slow with tomato sauce

Seafood Lasagna – Lasagna made with Crab and shrimp, Ricotta and Cream Cheese baked in a light Bechamel Sauce

Mediterranean Turkey Scallop –  Sauteed Turkey breast with seasoned tomato sauce and parmesan cheese topping

Cajun Pan-Fried Catfish with Tartar Sauce

Menu I

Apple, Radish, Fennel Salad with Hazelnut and Mint

Vichyssoise (Cold Potato Soup)

Seared Wagyu Beef with Fermented Morel and Soy Gastrique

Halibut with Shiso Pesto

Duck with Peaches and Ginger Thyme with Broccoli Puree

Camomile Pudding

Seared Scallop with Brussel Sprout and Bacon

Harissa Spiced Lamb Chops

Chicken Cutlet with American Triple Cream Cheese Southern Ham and Arugula

Hazelnut and Dark Chocolate Quenelle in Peach and Apricot Coulis

Menu II

Roast Jerusalem Artichoke, Hazelnut and Goat Cheese Salad

Watermelon Gazpacho Soup

Lamb Chops with Thai Peanut Sauce

Olive Oil Poached Salmon with Quinoa Pilaf and Micro Green

Buffalo Tenderloin on top of Corn Fritters with Blueberry Gastric Sauce

Hibiscus and Orange Pudding

Roasted Snapper with Vadouvan Butter on top of Turnip and Cauliflower Gratinee

Beef Wellington with Morrel Sauce

Duck with Peaches and Ginger Thyme with Broccoli Puree

Warm Apricot Tart with Pistachio

Roasted Strawberry Panna Cotta with Chocolate Sauce

Menu III

Beet, Fennel and Jicama Salad with Macadamia Nut Dressing

Potato and Leek Soup

Scallops with Snow Peas, Cauliflower and Peanut Panade

Duck Breast With Mustard Greens, Turnips, And Radishes

Filet Mignon with Rhubarb and Red Wine

Earl Grey Tea Pudding with Lime

Cornish Game Hens with Madeira and Wild Mushroom served with Cauliflower and Turnip Puree

Rosemary Crusted Lamb Chops with Apple Gastrique

Salmon with Onion Confit, Summer Vegetables and Red Wine Sauce

Flourless Chocolate Cake with Peanut Butter and Caramel Sauce