April 27 – May 1

Local Trout a la Meuniere with French Green Beans and
Hasselback Potato with Garlic and Fine Herbs

Herb Crusted Ontario Pork Tenderloin with Shallot and Fresh Fig Reduction, Roasted Carrots and Parsnips, Bacon Braised Collards

Grilled Shrimp and Calamari with Chermoula (refreshing herb and citrus emulsion), Charred Peppers, Zucchini and Eggplant, Spanakokorizo (rice and spinach pilaf)

Buttermilk Fried Chicken, Mashed Potatoes, Seasonal Vegetables, Aged Cheddar and Chive Biscuits

Coriander Crusted Wild Atlantic Cod Loin with Roasted Heirloom Beets, Sun Chokes and New Potatoes, Leek soubise and Frizzled Leeks

Oven ready with reheating instructions included

Delivery/Pick-up Schedule
Monday afternoon (Mon/Tues meals)
Wednesday afternoon (Wed/Thurs meals)
Friday afternoon (Fri meals)

Substitutions available for those with dietary/allergy restrictions upon request

Vegetarian/Vegan Menu available upon request

Weekend service available upon request

Contact us at chefmatthew@kennedycatering.com