June 1 – June 5

Pan Seared Chicken Supreme with Grilled Polenta, Caponata and Garlic Rapini

Grilled Flank Steak with Sweet Potato and Rosemary Hash, Roasted Season’s First Asparagus and Chimichurri

Pan Seared Striped Bass with Scallion Risotto Cake, Escalivada and Citrus-Herb Emulsion

Smoked Ontario Pork Back Ribs with Sweet Corn, Mac’N’Cheese Au Gratin and Napa and Sweet Pepper Coleslaw

Miso Glazed North Atlantic Cod with Coconut Rice and Crispy Garlic Bok Choy

Oven ready with reheating instructions included

Pricing and Ordering Details

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