A plan that is more of plant based but includes clean meats and fish occasionally
Monday-W1
Pan Seared Salmon with choice of Chef Isra’s Caribbean inspired green herb, sauce or curry sauce.
Served with baked yams and seasonal green salad
Tuesday-W1
Rustic roasted chicken marinated with Grenadian spice mix of rosemary, thyme and parsley and an edible mirepoix of carrots, celery and onions. Served with Caribbean spinach rice and tomato basil salad
Wednesday-W1
Caribbean style spinach lasagna with curry spice and homemade tomato
sauce. Served with a salad of green lettuce, tomatoes, cucumbers, red onions and Mint Porch creamy cashew dressing (gluten-free version available).
Thursday-W1
Warm bulgur salad with island roots vegetables of sweet potatoes, carrots, celery, cilantro and peppers dressed with olive oil lime dressing infused with sweet peppers. Served with spiced, pan blackened red snapper topped with a honey ginger balsamic drizzle
Friday-W1
Chef Isra’s fish pie, a delicate potato crusted stewed codfish with onions and
tomatoes. Served with cabbage slaw and minted split pea soup, alongside cornmeal dumpling and eddoes
Monday-W2
Grenadian style cod in cabbage pouches with red pepper Coulis and green plantain mash , red onion relish
Tuesday-W2
Caribbean spiced slow oven roasted beef or pork rib with guava lime glaze pumpkin rice green
salad with Mint Porches vinaigrette
Wednesday-W2
Chef Isra’s caribbean fusion Go-wild rice salad ,with curried green beans and carrot Slaw. Pan seared
boneless chicken thighs swivel orange glaze fried thyme.
Thursday-W2
Grenadian style roasted carrots broccoli and cauliflower peppers spinach vegetable burritos avocado salad, Warm tomato salad , green salad. Pickled onions.
Friday-W2
Seafood curry cones, Grenada’s curry spices carrots potatoes Cabbage and carrot slaw
Monday-W3
Pan Seared Salmon with choice of Chef Isra’s Caribbean inspired green herb, sauce or curry sauce.Served with baked yams and seasonal green salad
Tuesday-W3
Rustic roasted chicken marinated with Grenadian spice mix of rosemary, thyme and parsley and an edible mirepoix of carrots, celery and onions. Served with Caribbean spinach rice and tomato basil salad
Wednesday-W3
Caribbean style spinach lasagna with curry spice and homemade tomato
sauce. Served with a salad of green lettuce, tomatoes, cucumbers, red onions and Mint Porch creamy cashew dressing (gluten-free version available).
Thursday-W3
Warm bulgur salad with island roots vegetables of sweet potatoes, carrots, celery, cilantro and peppers dressed with olive oil lime dressing infused with sweet peppers. Served with spiced, pan blackened red snapper topped with a honey ginger balsamic drizzle
Friday-W3
Chef Isra’s fish pie, a delicate potato crusted stewed codfish with onions and
tomatoes. Served with cabbage slaw and minted split pea soup, alongside cornmeal dumpling and eddoes
Monday-W4
Grenadian style cod in cabbage pouches with red pepper Coulis and green plantain mash , red onion relish
Tuesday-W4
Caribbean spiced slow oven roasted beef or pork rib with guava lime glaze pumpkin rice green salad with Mint Porches vinaigrette
Wednesday-W4
Chef Isra’s caribbean fusion Go-wild rice salad ,with curried green beans and carrot Slaw. Pan searedboneless chicken thighs swivel orange glaze fried thyme.
Thursday-W4
Grenadian style roasted carrots broccoli and cauliflower peppers spinach vegetable burritos avocado salad, Warm tomato salad , green salad. Pickled onions.
Friday-W4
Seafood curry cones, Grenada’s curry spices carrots potatoes Cabbage and carrot slaw.