May 4 – May 8

 

Monday
Lobster Mac’n’Cheese with Panko Gratin, Organic Mesclun Greens, Radish, Celery Heart and Local Strawberries with Truffle-Champagne Vinaigrette

Tuesday
Grilled 6oz Flat Iron Steak with Cauliflower Puree, Roasted Woodland Mushrooms, Grilled Asparagus and Natural Reduction

Wednesday
Pan Seared Ontario Pickerel Filet with Stewed Tomatoes, Roasted Leek, Lyonnaise Potatoes

Thursday
Piri piri Chicken Roulade with Chimichurri, Roasted Sweet Potato Medallions, Sweet Chipotle Onions and Sautéed Kale

Friday
Pan Seared Muscovy Duck Breast with Scallion Pancakes, Gai Lan (Chinese broccoli), Soy and Citrus Reduction with Ginger, Garlic and Chili


Oven ready with reheating instructions included
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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