menu for week of Jan. 21th

1-Phylo wrapped red snapper, with cous cous, lemon marinated tomatoes and cucumbers.

2-Balsamic pork tenderloin with fresh herb mashers and roasted ratatouille veggies.

3-Thai chicken satay with peanut sauce, chicken and coconut milk soup with carrots and snow peas.

4-Pepper corn crusted beef tenderloin with Dijon sauce, brussel sprouts and fingerling potatoes.

5-Stir fried lamb with mint, baby corn, garlic scallions and broccoli served over rice.