Menu of the Week

Jamaican Jerk Chicken Soup

Chicken, salsa, black beans, and sweet potato simmered in chicken broth with jerk seasoning and served with a lime wedge.

Chicken & Wild Rice Soup

Tender chunks of chicken are simmered in a creamy chicken broth with white wine, baby bella mushrooms, onion, celery and long grain and wild rice.

Chili and Salad

Ground chuck and pork in a thick chili sauce with chili beans, kidney beans, green pepper, corn, and diced tomatoes; served with sour cream, cheddar cheese and green onion toppings.

Rosemary and Garlic Chicken

Tender chicken breasts are marinated and baked with rosemary, garlic and olive oil and served with roasted potatoes and vegetable of the day.

Tuna Caesar Salad

Romaine hearts with tuna, hard boiled egg, cucumber, tomatoes, croutons and shaved parmesan cheese with Caesar dressing.

Roasted Sweet Potato Spinach Salad

Diced and roasted sweet potato, dried cranberries, pecans and goat cheese on a bed of spinach with a maple mustard vinaigrette.

Turkey Club Salad

Lettuce, turkey breast, tomatoes, bacon, croutons and ranch dressing.

Italian Salad

Romaine with salami, provolone, cucumbers, tomatoes, roasted red peppers, olives, red onion and Italian dressing.

Classic Wedge Salad

Iceberg wedges topped with bacon, tomatoes and blue cheese crumbles with tangy blue cheese dressing.

Greek Salad With or W/O Chicken

Romaine, beets, chickpeas, feta cheese, black olives, tomatoes, cucumbers, and pepperoncini with or w/o chicken and a light Greek vinaigrette.

Kale, Chicken, Cranberry & Blue Cheese Salad

Kale, mixed greens, chicken breast, dried cranberries, pecans, and blue cheese crumbles with raspberry vinaigrette dressing.

Mixed Baby Greens Salad with Apples and Pumpkin Seeds

A light and fruity salad of mixed greens and apples tossed with lemon juice, a touch of brown sugar, pumpkin seeds and white balsamic vinaigrette.

Michigan Cranberry and Chicken Salad

Romaine hearts, dried cranberries, Gorgonzola crumbles, celery and toasted pecans topped with grilled chicken breast and served with raspberry balsamic vinaigrette.

Orange Almond Salad

Baby spinach, mandarin oranges, green onions, chopped almonds and goat cheese served with ginger soy vinaigrette.

Spinach Salad

Spinach, seasonal berries, green onions, feta cheese and toasted walnuts served with white balsamic vinaigrette or raspberry balsamic vinaigrette.

Chef Salad

Romaine hearts, tomatoes, cucumbers, carrots, hard-boiled egg, ham, salami and cheese with ranch dressing.

Cobb Salad

A bed of romaine lettuce topped with diced chicken, tomatoes, cucumbers, carrot sticks, chopped hard-boiled eggs, peas, cheddar cheese, and sweet peppers; served with avocado ranch dressing.

Mixed Baby Greens and Grapefruit Salad

Mixed baby greens with juicy pink grapefruit sections, green onions, goat cheese, roasted pumpkin seeds and citrus vinaigrette.

Caesar Salad With or Without Grilled Chicken

Romaine lettuce, Parmesan cheese and garlic croutons topped with grilled chicken and served with a creamy Caesar dressing.

Roasted Beet Salad

Fresh beets are seasoned and slowly roasted to bring out their flavor, tossed with mixed baby greens, goat cheese, walnuts, green onions and a light vinaigrette.

Zucchini Muffins

Individual muffins made with zucchini, buttermilk, walnuts and spices — great to freeze and pop out for a quick breakfast or snack. Also available gluten free.