A plan that includes fish and seafood but no other meat
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
Sautéed kingfish paired with Caribbean stew of okra, cabbage and tomatoes, and fragrant spinach rice. Side of mixed salad greens with tomatoes, cucumbers topped with Mint Porch vinaigrette.
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
Pan seared marinated tuna with Caribbean herbs and spices, slow oven roasted tomatoes and vegetable turmeric rice
Wednesday-W2
Herb stuffed salmon with thyme ginger drizzle.buckwheat lentils, arugula salad cashew dressing.
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
Sautéed kingfish paired with Caribbean stew of okra, cabbage and tomatoes, and fragrant spinach rice. Side of mixed salad greens with tomatoes, cucumbers topped with Mint Porch vinaigrette, with sautéed seasonal squash varieties, tossed with Caribbean spices over coconut. Jasmine rice and curried chickpeas.
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
Pan seared marinated tuna with Caribbean herbs and spices, slow oven roasted tomatoes and vegetable turmeric rice
Wednesday-W4
Herb stuffed salmon with thyme ginger drizzle.buckwheat lentils, arugula salad cashew dressing.
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.