July 6th - July 10

Grilled Boneless Quails
with Lemon and Rosemary, served with Herbed Israeli Pearl Couscous, Garlicky Rapini and Pan Jus

Braised Ontario Pork Back Ribs
with Guajillo Pepper Sauce, Sweet Jalapeno Corn Bread, Creamy Pasta Salad and Killer Coleslaw

Taglietelle Frutti di Mare
Littleneck Clams, Black Tiger Shrimp and Organic PEI Mussels in a Light Tomato Sauce packed with Fresh Herbs

Grilled New York Steak
with Red Spring Wheat Pilaf and salad of Baby Arugula, Shaved Fennel, Washington Sweet Cherries, Crumbled Goats Cheese, Maple Roasted Pumpkin Seeds and Red Wine Shallot Vinaigrette

Grilled Atlantic Salmon Filet
with Salsa Verde, Quinoa Pilaf and Butter Lettuce Salad with Cherry Tomatoes, Cucumber, Julienned Carrot and Radish with Green Goddess Dressing

Oven ready with reheating instructions included

Pricing and Ordering Details

Delivery/Pick-up Schedule
Monday afternoon (Mon/Tues meals)
Wednesday afternoon (Wed/Thurs meals)
Friday afternoon (Fri meals)

Substitutions available for those with dietary/allergy restrictions upon request

Vegetarian/Vegan Menu available upon request

Weekend service available upon request

Contact us at chefmatthew@kennedycatering.com