Monday
Grilled Herb Marinated Chicken Breast with Tender Green Lentils, Grilled Zucchini, Sweet Pepper and Red Onion with Tahini Yogurt Sauce

Tuesday
Roast Porchetta with Italian Salsa Verde, House Pickled Vegetables, Mashed Red Skin Potatoes with Basil and Extra Virgin Olive Oil

Wednesday
Chef Kennedy’s Hot Smoked Atlantic Salmon with Potato Rosti and French Green Beans Dressed with Tarragon Vinaigrette, and Caper-Dill Crème Fraiche

Thursday
Buttermilk Fried Chicken, Mashed Potatoes, Sweet Onion Collards, Aged Cheddar and Chive Biscuits

Friday
Wild BC Albacore Tuna Nicoise Salad with Fingerling Potatoes, Heirloom Cherry Tomatoes, French Green Beans, Marinated Olives, Soft Poached Egg and Red Wine Shallot Vinaigrette and Caper Berries


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