Menu 2

Sample Menus

  • Three Cheese Mac and Cheese*

    • Macaroni baked with cheddar, fontina, and gruyere cheeses with breadcrumb topping

  • Roasted seasonal vegetable salad with balsamic vinaigrette

  • ​Oven Baked Beef Brisket*

    • ​Slow braised beef brisket with onions, carrots, celery and herbs

  • Roasted Yukon Gold Potatoes

  • Roasted Vegetables 

    • Carrot, red pepper, zucchini, broccoli, cauliflower

  • Chicken Pot Pie*

    • Shredded Boneless/Skinless Chicken Breast simmered in chicken cream sauce with celery, diced potatoes, carrots, peas, onions, parsley and thyme topped with flaky piecrust.

Menu 4
Menu 6
Menu 5
  • Lime Pomegranate Chicken* 

    • Boneless skinless chicken breasts baked and seasoned with lime, pomegranate molasses, cumin and coriander

  • Choice of Herbed Farro or Couscous (cilantro, mint)

  • Roasted Brussel Sprouts

  • Chicken Piccata*

    • Lightly breaded chicken breast cutlets with lemon caper sauce

  • Rice Pilaf

    • Choice of rice cooked with diced celery, carrots and onions

  • Green Bean/Red Pepper sauté

 

Menu 1
  • Chicken Roulades *

    • Baked seasoned chicken breast with spinach, roasted red pepper stuffing

  • Wild and Brown Rice pilaf 

    • Rice medley cooked with diced celery, carrots and onions

 

Menu 3
  • Portobello Polenta Pie 

    • Polenta crust filled with portobello mushrooms, kalamata olives, goat cheese, marinara sauce, fresh basil, and thyme topped with mozzarella and parmesan cheeses.

  • Green Bean and Red Pepper Sauté

Menu 8
Menu 7
  • Tuscan Pork Tenderloin Slices*

    • Roasted pork tenderloin seasoned with garlic, parsley, sage, rosemary, and fennel seeds

  • Creamy horseradish mashed potatoes

  • Zucchini and Sun Dried Tomatoes Sauté

* Gluten Free option entrees 

© 2014 Meals By Madeline Design by Jessica Dengler. Photography by Megan Czahar.