Wednesday, March 14th, 2018

Main 1: Chicken Tinga Tacos with handmade tortillas. Garnished with fresh lime, avocado, radicchio, and onions. Served with merlot red beans and cilantro rice.

Main 2: Grilled Pork Chops with a honey soy glaze. Served with herbed tricolor couscous, roasted beets, and broccoli.

Salad: Kale Salad with dried cranberries, slivered almonds, and a ginger tahini dressing.