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 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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