Personal Chef South Lake Tahoe.hatchdivider

V e g e t a r i a n    |    V e g a n

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Wild Mushroom and Spinach Lasagna.

Artichoke Risotto with Mascarpone, Lemon and Thyme.

Butternut Squash Risotto.

Vegetable Bolognese Over Rigatoni.

Quinoa Stuffed Acorn Squash.

Wild Mushroom Saute Over Creamy Grits.

Vegetable Coconut Curry Over Brown Rice.

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G l u t e n    F r e e    |    D a i r y    F r e e

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Roasted Chicken with Cauliflower Rice, Fresh Herbs, Cranberries and Slivered Almonds.

Paleo Style Shrimp & Grits, Shrimp Sautéed with Lemon, Garlic and Bacon, Served with a Creamy Cauliflower Puree.

Roasted Salmon with Parsnip Puree and Roasted Asparagus.

Spaghetti Squash Pad Thai.

Chicken Tikka Masala with Cauliflower Rice.

Asian Lettuce Wraps, Ground Chicken Sautéed with Shiitake Mushrooms, Bamboo Shoots Water Chestnuts.

Turkey Meatloaf with Cauliflower Puree.

Grilled Rib Eyes with Cauliflower Puree and Bacon Wrapped Green Beans.

Spaghetti Squash Pasta with Meatballs.

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K i d    F r i e n d l y

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Grilled Cheese, can add sliced ham or turkey. Tomato Soup.

Mac n’ Cheese with Steamed Broccoli.

Cheddar Cheese Sliders with Tater Tots.

Pigs in a Blanket with Carrots and Celery.

Chicken Tenders with Sweet Potato Fries.

Chicken or Cheese Quesadilla with Fresh Fruit.

Roasted Chicken with Rice and Peas.

Butternut Squash Raviolis with Butter.

Spaghetti with Red Sauce & Turkey Meatballs.

Mini Cheese and Sausage Pizzas.