May 18 – May 22

Monday
Crispy Cornish Game Hen with wild rice and cranberry pilaf, seasonal vegetables and pan sauce

Tuesday
Pastitsio – spiced lamb ragu with béchamel and pastitsio pasta.  Served with tomato, sweet pepper and cucumber salad with marinated olives, Macedonian feta and red wine shallot vinaigrette

Wednesday
Grilled Orata with lemon and fresh herbs, ratatouille and herbed new potatoes

Thursday
Ontario Muscovy duck confit with crispy duck fat potatoes and organic green salad with orange, shaved fennel and beets, pomegranate vinaigrette

Friday
Pan seared wild Atlantic cod and grilled black tiger shrimp in aromatic shellfish broth with roasted fennel, braised leek, baby purple top turnips, basil rouille and grilled crostini


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