February featured Platters Menu
Platter: Full serves 30-40 • Half serves 15-18 • Third serves 5-10
Salad: Full serves 18-20 • Half serves 10-12 • Third serves 3-4
February 4-8
SAUSAGE AND CABBAGE BAKE
Full $125 • Half $75 • Third $40
ROASTED CAULIFLOWER WITH JALAPEÑO CREAM SPINACH
Full $175 • Half $100 • Third $55
ROASTED POTATOES
Full $75 • Half $50 • Third $30
KALE CAESAR SALAD
Full $75 • Half $50 • Third $25
February 25 - March 1
Aloo gosht
potato and beef fry with tomato sauce
Full $175; Half $100; Third $55; Individual $6
Aloo gobi
potato and cauliflower fry with tomato sauce
Full $175; Half $100; Third $55; Individual $7
Chickpea pilaf
Full $75; Half $50; Third $30; Individual $1.5
Spinach and orzo salad
Spinach, tomatoes, olives, red onions, and feta cheese with lemon vinaigrette
Full $75; Half $50; Third $30; Individual $1.5
February 11-15
STUFFED CHICKEN
spinach, tomato, and mozzarella stuffed chicken Full $175 • Half $100 • Third $55
RATATOUILLE
baked eggplant, onion, tomato zucchini and squash
Full $125 • Half $75 • Third $40
MASHED POTATOES
Full $75 • Half $50 • Third $25
STRAWBERRY SALAD
spinach strawberry, and feta on greens topped with candied pecans & poppy seed dressing Full $75 • Half $50 • Third $25
February 18-22
Carne adobada
slow roasted pork tenderloin marinated in tandoori spices and adovada sauce
Full $150; Half $80; Third $50; Individual $6
Papas guisadas
potatoes stewed in a mild spicy tomato sauce and topped with cotija cheese
Full $100; Half $75; Third $40; Individual $6
Spinach rice
Full $75; Half $50; Third $30; Individual $1.5
Beef taco salad
ground beef, corn, tomatoes, and cheese topped with cilantro lime dressing
Full $75; Half $50; Third $30; Individual $1.5
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