The Healthy Delicious Alternative To Eating Out

Try out our quality, flavor and portion sizes, and you will find no comparison. 


First, choose the number of meals you would like below:

Green Table prices quoted below are for 4 entrees (ideally for Tuesday through Friday) feeding 2 or 4 people.

4 Dinners for 2 People: $120

Portion Size Per Entrée
Protein – 6 ounces each
Starch – 8 ounces each
Vegetable – 8 ounces each

4 Dinners for 4 People: $208

                  Portion Size Per Entrée
                  Protein – 6 ounces each
                  Starch – 8 ounces each
                  Vegetable – 8 ounces each

If you have questions regarding serving larger parties, give us a call or send us and email.

Now select your 4 entrees from the menu choices below:


 Menu selections are updated bi-weekly
*indicated gluten free option

1.)Tandoor Grilled Chicken-Boneless, skinless chicken breast marinated in tandoori spices and grilled.  Served with cucumber raita on the side.

Split Pea Stew-Green split peas cooked with onions, carrots, garlic and spices.

Couscous Pilaf-Couscous pasta cooked and tossed with sautéed garlic, onion, carrot and celery.


2.)Blackened Tri Tip Steak-Tender tri tip rubbed with Cajun spices and grilled. Served with a cooling blue cheese butter on the side.

Grilled Okra-Fresh okra tossed in olive oil, spices and gilled.

Parmesan Whipped Potatoes-White potatoes cooked and whipped with butter, milk, salt and pepper.

Garden Salad-Mixed greens with tomatoes, cucumbers, carrots, red cabbage, cheddar and house made ranch dressing.


3.)Pistachio Crusted Pork Loin-Lean pork loin rubbed with Dijon mustard, rolled in crushed pistachios and spices.

Vanilla Whipped Sweet Potatoes-Sweet potatoes cooked and whipped with butter, vanilla bean and milk.

Broccoli Rice Casserole-Broccoli stalks and florets mixed with brown rice, cheese sauce, spices, bread crumbs and baked in a savory casserole.


4.)Pan Roasted Salmon with Lemon Crème-8 ounce salmon filet rubbed with olive oil and pan roasted. Finished with a lemon crème served on the side.

Wild Rice Pilaf-Brown, white and wild rice cooked in chicken broth with celery, carrot, onion and spices.

Sautéed Vegetable Medley-Seasonal veggies sautéed in olive oil with salt, pepper and fresh herbs.


5.)Rosemary Grilled Chicken-Boneless, skinless chicken marinated in fresh rosemary, white wine, lemon and grilled. Served with feta cheese on the side. Delicious over the ratatouille.

Ratatouille-An end of summer treat. Hearty stew made with squash, zucchini, onion, bell pepper, onion, eggplant, tomato, wine and spices.

Roasted Yukon Gold Potatoes-Sweet Yukon gold potatoes tossed with coconut oil, fresh herbs and oven roasted.


6.)Butternut Squash Lasagna-Welcome Fall! Butternut squash layered with three cheeses, pasta sheets, spices and a béchamel sauce.

Garden Salad-Mixed greens, tomatoes, cucumbers, carrots, cheddar, croutons and basil vinaigrette.


Eat Clean, Live Green and Shop Local!!!

Phone: 615 335 5731

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