This Week's Menu
Friday, November 24, 2017
Fly By Harvest SaladIngredients: Sweet Roasted Potatoes (Sweet Potatoes (Sweet Potatoes ), Olive Oil (Refined Olive Oil, Extra Virgin Olive Oil.), Kosher Salt (SALT), Ground Black Pepper (BLACK PEPPER COMBINE ALL INGREDIENTS IN A LARGE MIXING BOWL. LET MARINADE OVERNIGHT. GRILL MARK BOTH SIDES OF THE CHICKEN BREAST, TRANSFER TO SHEET PAN. FINISH IN OVEN AT 300F LOW FAN UNTIL INTERNAL TEMP IS 165. REMOVE FROM OVEN, REST FOR 25 MINUTES. SLICE AND GARNISH WITH HERBS)), Baby Kale (Kale ), Local Backyard Beauty Tomatoes (Tomatoes), Power Vegetable Blend (Julienne Cut Vegetables Consisting of Broccoli, Cauliflower, Kale, Brussel Sprouts, Golden Beets, Carrots and Red Cabbage), Kens Balsamic Vinaigrette PC (Soybean Oil, Balsamic Vinegar, Water, Sugar, contains Less Than 2% Of Salt, Garlic, Distilled vinegar, Caramel Color, Xanthan Gum, Spice, oleoresin Paprika (Color), Natural Flavor. ), Red Onions (Fresh Red Onions), Dried Cranberries Craisins (Cranberries, Sugar, Sunflower Oil)
Allergens: Soybeans
| Nutrition Facts | Amount / Serving | % Daily Value* |
|---|---|---|
|
Serving Size: 1 each * Percent Daily Values are based on a 2,000 calorie diet. |
Total Fat: 19.5 g |
25% |
* Consumer Responsibility * Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a manager for individualized assistance.