A plan free of meat, fish, and seafood

Organic Food emblema 7

Monday-W1

Caribbean style three bean and veggie patties with Grenadian spices. Paired with stewed peppers, tomatoes and red onions, with Mint Porch creamy green herb sauce and seasonal green salad.

Organic Food distintivo 5

Tuesday-W1

Baked stuffed eggplant with sautéed seasonal squash varieties, tossed with Caribbean spices over coconut. Jasmine rice and curried chickpeas.

Organic Food distintivo 8

Wednesday-W1

Sland style gluten-free pasta salad with spinach, pigeon peas, green beans, stewed tomatoes and peppers with lime ginger scallion crunchy toasted cashews.

Organic Food distintivo 3

Thursday-W1

Chef Isra’s Caribbeanwarm Caribbean quinoa salad, island root vegetables, carrots, sweet potatoes, celery and cilantro topped with and olive oil lime dressing infused with sweet peppers. Paired with pan-seared tofu with honey-ginger balsamic glaze.

Organic Food distintivo 6

Friday-W1

Green banana toasties with roasted carrots, broccoli and cauliflower hummus, roasted garlic oil drizzle. Served with minted split pea soup with cornmeal dumplings and eddoes.

Organic Food emblema 7

Monday-W2

Gowild rice salad with Grenada’s green papaya purée green salad.

Organic Food distintivo 5

Tuesday-W2

Braised stuffed cabbage with greens peppers and chickpea. More pumpkin soup

Organic Food distintivo 8

Wednesday-W2

Organic island corn salad, go veggie box and Romaine and endive Salad ginger mango vinaigrette.

Organic Food distintivo 3

Thursday-W2

Squash it up, steamed seasonal squashes with three beans, tomato squash and onions to create a
marriage of exotic flavors

Organic Food distintivo 6

Friday-W2

Vegetable curry cones of potatoes pumpkin spinach peppers chickpeas green salad roti flatbread.

Organic Food emblema 7

Monday-W3

Caribbean style three bean and veggie patties with Grenadian spices. Paired with stewed peppers, tomatoes and red onions, with Mint Porch creamy green herb sauce and seasonal green salad.

Organic Food distintivo 5

Tuesday-W3

Baked stuffed eggplant with sautéed seasonal squash varieties, tossed with Caribbean spices over coconut. Jasmine rice and curried chickpeas.

Organic Food distintivo 8

Wednesday-W3

Sland style gluten-free pasta salad with spinach, pigeon peas, green beans, stewed tomatoes and peppers with lime ginger scallion crunchy toasted cashews.

Organic Food distintivo 3

Thursday-W3

Chef Isra’s warm Caribbean quinoa salad, island root vegetables, carrots, sweet potatoes, celery and cilantro topped with and olive oil lime dressing infused with sweet peppers. Paired with pan-seared tofu with honey-ginger balsamic glaze.

Organic Food distintivo 6

Friday-W3

Green banana toasties with roasted carrots, broccoli and cauliflower hummus, roasted garlic oil drizzle. Served with minted split pea soup with cornmeal dumplings and eddoes.

Organic Food emblema 7

Monday-W4

Gowild rice salad with Grenada’s green papaya purée green salad.

Organic Food distintivo 5

Tuesday-W4

Braised stuffed cabbage with greens peppers and chickpea. More pumpkin soup

Organic Food distintivo 8

Wednesday-W4

Organic island corn salad, go veggie box and Romaine and endive Salad ginger mango vinaigrette.

Organic Food distintivo 3

Thursday-W4

Squash it up, steamed seasonal squashes with three beans, tomato squash and onions to create amarriage of exotic flavors.

Organic Food distintivo 6

Friday-W4

Vegetable curry cones of potatoes pumpkin spinach peppers chickpeas green salad roti flatbread.