May 11 – May 15

Monday
Chicken marsala – pan seared chicken supreme with sautéed mushrooms and marsala wine, served with lemon-olive oil smashed potatoes and seasonal vegetables

Tuesday
Smoked bone in pork chop, German spaetzle, green beans with double smoked bacon and shallots and apple chutney

Wednesday
Pan seared salmon Nicoise with poached fingerling potatoes, fine green beans, sweet cherry tomatoes, Nicoise olives, sous vide egg and dill crème fraiche

Thursday
Grilled 6oz Ontario beef tenderloin with champs mash, seasons first asparagus and hunter sauce

Friday
Black Tiger shrimp etouffee with Cajun rice and sweet onion collards


Oven ready with reheating instructions included
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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