Seasonal

ROASTED CORN & TOMATO SALAD

Over Spring Greens with Fresh Basil, Cojita Cheese and Lime Vinaigrette

GRILLED ATLANTIC SALMON

With Olive Oil, Lemon, Sea Salt & Pepper

BUTTERMILK HERB ROASTED CHICKEN

With Rosemary Dijon Sauce

LEMON TAHINI QUINOA SALAD

Tri-Color Quinoa with Roasted Sweet Potatoes, Garbanzo Beans, Toasted Pepitas with Lemon Tahini Dressing

HARICOT VERT

Lightly Seasoned, Steamed French Green Beans

ARTISAN BREAD & HONEY BUTTER

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ENTREE ALTERNATIVE

Vegetarian Grilled  Portobello Mushrooms & White Bean Ragout