Selection Of 4 Main Entrees, 2 Side Dishes, House Salad Included Recipe

Grilled Chicken Breast

Season the chicken breasts with salt and pepper. Preheat the grill to medium-high heat and grill for 6-7 minutes on each side or until cooked through. Let rest for 5 minutes before serving.

Pan-Seared Salmon Fillets

Season the salmon fillets with salt and pepper. Heat a skillet over medium-high heat, add olive oil, and sear salmon for 4-5 minutes on each side. Ensure the skin is crispy and the salmon is cooked through.

Beef Tenderloin

Season the beef tenderloins with salt and pepper. Sear in a hot skillet for 4-5 minutes on each side for medium-rare. Let rest for 5 minutes before slicing.

Vegetarian Stuffed Peppers

Cut the tops off the peppers and remove seeds. In a bowl, mix cooked quinoa, black beans, corn, diced tomatoes, and spices. Stuff the mixture into the peppers and bake at 375°F (190°C) for 30 minutes.

Roasted Garlic Mashed Potatoes

Boil peeled potatoes in salted water until tender. Drain and mash with roasted garlic, butter, and cream until smooth. Season with salt and pepper to taste.

Steamed Seasonal Vegetables

Steam a mix of seasonal vegetables (like broccoli, carrots, and green beans) until tender-crisp. Season with salt and a drizzle of olive oil before serving.

Prepare the Salad

In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle dressing over the salad and toss to combine.