WE CONTINUE TO EVOLVE...

Our kitchen is now running better, we are getting the hang of the space.
Our packaging is a little smaller and with only one compartment, more eco-friendly, fits better in the fridge and the food looks more like the plated items.
So having said all that, this week's menu is

1. Chicken Parmesan with Fresh Pasta and vegetables

2. Grilled Chicken with roasted potato and chef’s vegetables (GF)

3. Chicken Milanese with Gnocchi and veg

4 .Middle Eastern Lamb Kabob with yellow rice and yogurt sauce (GF)

5.  Salisbury Steak with mushroom gravy, smashed potato and vegetables.

6.  London Broil with Farro and vegetables (GF)

7. Braised Short Ribs of Beef with rice and vegetables (GF)

8.  Vegetable and Cheese Lasagna (V)

9.  Wild Mushroom and Roasted Vegetable Risotto (V,GF)

10.  Seared Scallops over Linguini Alfredo with roasted root vegetables

11. Tilapia Piccata with Rice and Vegetables (GF)

20.  Grilled Mahi with Hosin Sauce over brown rice with vegetables (GF)

22. Grilled Salmon with Thin Rice noodles and oriental vegetables (GF)

$18/meal 5 meal minimum

To order please, for the time being, CIRCLE YOUR CHOICES.

FILL IN THE INFORMATION BELOW AND EMAIL TO CHEFSCOTTSUNSHINE@GMAIL.COM

NAME_______________

DELIVERY ADDRESS____________________________________________________________

EMAIL___________________________PHONE #___________________________________

WE WILL EMAIL AN INVOICE THROUGH THE QUICK BOOKS SYSTEM

PLEASE CHECK FOR ADDITIONAL INFORMATION AT KADL (KOOKING AT A DIFFERENT LEVEL) ON FB OR THE BLOG AT

CHEFSUNSHINE@BLOGSPOT.COM

please order by TUES MAR 28th for THU delivery MAR 30th