Meal: Chef salad of mixed greens, strawberry, feta, toasted almonds & balsamic vinaigrette
Entree Choices:
1. SALMON - Spice rubbed grilled salmon, served over a bed of quinoa with summer vegetables (GF/DF)
2. CAPRESE CHICKEN - Grilled chicken breast nestled on top of heirloom tomatoes, fresh mozzarella, avocado and basil finished with balsamic vinaigrette (GF)
3. STUFFED PEPPER - Red pepper stuffed with portabella mushrooms, roasted sweet corn, asparagus, spinach, garlic, goat cheese and balsamic reduction, reserved over roasted red pepper risotto (V/GF)
4. SLICED BEEF TENDERLOIN - Roasted tenderloin served over green beans, then finished with bearnaise sauce (GF)
Our July "Chance for Charity": Northern Illinois Food Bank