April Bistro Menu


Monday, April 2

Cornmeal Crusted White Fish Filet
with mango relish
baked cheddar quinoa
(dairy-free quinoa pilaf available)
sautéed kale with spicy pepitas

Chicken Piccata
with lemon caper sauce
(dairy-free available)
spaghetti squash + garlic olive oil (GF/DF)
roasted brussels sprouts with balsamic

 

Seasonal Salad

baby spinach salad + texas pecans + blueberries + raspberry vinaigrette


Wednesday, April 4

Ginger Ground Pork + Scallion Meatballs
sesame-lime rice noodles + sesame roasted sweet potatoes
peanuts + steamed greens

Garlic Herb Grilled Sirloin Steak
with roasted shallots + green garlic
cheddar twice-baked potatoes
OR roasted new potatoes (DF)
broccolini + toasted garlic chips

 

Seasonal Salad

chopped romaine + cherry tomatoes + sliced radish
+ green goddess dressing OR DF herb vinaigrette


Monday, April 9

Cornflake Chicken Breast Strips
with honey dijon sauce
carrot shreds + romaine lettuce wrap
sweet + gold potato fries

Seared Fish Filet
with almond + shallot white wine sauce (DF)
Spinach soufflé
(dairy-free soufflé available) 
lemon honey baby carrots 

 

Seasonal Salad

kale + quinoa salad + spiced chickpeas + english cucumber + cherry tomatoes + harissa dressing


Wednesday, April 11

Seared Tuna Steak
salad nicoise + new potato
+ green beans + olives + artichoke hearts
+ roasted peppers + herb vinaigrette

Boneless Pork Chop
with bacon jam
cheddar garlic grits
(dairy-free available)
green beans + thyme

 

Seasonal Salad

red leaf salad + d’anjou pear + pecans + dried cranberries + sherry vinaigrette


Monday, April 16

Chicken Pot Pie
with leeks + carrots + herb pie crust
(GF/DF filling and GF/DF crust available)
  roasted beets + baby spinach salad
toasted hazelnuts + vinaigrette

Grilled Pink Shrimp
in tomatillo sauce + fresh fried tostada chips
chili lime whipped sweet potato
green beans + toasted cumin + spring onions

 

Seasonal Salad

baby greens + hearts of palm + orange + toasted almonds + chipotle-honey dressing


Wednesday, April 18

Seared Icelandic Cod or similar
with green curry-coconut rice noodles (DF)
steamed asparagus + toasted sesame

Grassfed Beef Lasagna
with fresh mozzarella + organic tomato marinara
(GF with rice noodles)
(DF with cashew ricotta) 

caesar salad

 

Seasonal Salad

bibb + arugula + strawberries + toasted almonds + honey lemon dressing + fresh mozzarella (optional)


Monday, April 23

Roasted Chicken Leg Quarter
garden herb chutney
lemony rice pilaf + grilled broccoli

Grilled Pork Tenderloin
with peppers + onions
corn pudding + grilled green beans

 

Seasonal Salad

heirloom orange + pear salad + butter lettuce + citrus ginger dressing


Wednesday, April 25

Grilled Wild Salmon
with cucumber yogurt sauce
(DF option - cucumber-dill garnish)
quinoa tabbouleh with tomato + onion + lemon + herbs
spring peas + green garlic

Grilled Cumin Beef Satay
with chopped peanuts + mint
basmati rice pilaf + ginger
snow peas

 

Seasonal Salad

baby greens + blackberries + almond-sesame + toasted oats granola + honey lime dressing


Monday, April 30

Grass Fed Beef Tenderloin Stroganoff
with red wine mushrooms + dill sour cream sauce
(DF option - red wine mushrooms)
buttered egg noodles
(or GF pasta + olive oil)
asparagus (ready to roast)

Hot & Crunchy Chicken Strips
with mango sauce
roasted sweet + gold potatoes
snap peas + carrots

 

Seasonal Salad

grilled green beans + cherry tomatoes + red wine vinaigrette


Paleo Bread

We are now offering the option to add paleo bread to your order!


Our paleo loaves, prepared by pastry chef Lauren Ross, are made with organic Paleo blend flour and organic eggs ($18/loaf).

 

This month's options are:

Garlic paleo loaf with rosemary-sea salt topping
Lemon poppy seed breakfast bread with orange vanilla glaze