Tuesday 8/14/18
Ham & Spinach Fritatta: caramelized onion, basil, fontina (P, D)
Sweet & Sour Chicken Salad Bowl: brown & wild rice, farm greens salad, roasted carrot-chia seed dressing (Nut, G)
Za’atar Crusted Pork Tenderloin: purple sweet potato-cauliflower mash, chef’s vegetables (P, BP)
Wednesday 8/15/18
Migas: scrambled eggs, braised pork, corn tortilla, pico de gallo (BP, C, P)
Smoked Shrimp & Grilled Summer Vegetable Conchiglie: alder wood smoked shrimp, grilled farm vegetables, sauce supreme, roasted red bell pepper sauce, vegetable noodles (N, G, D)
Portuguese Chicken: roasted summer vegetables, spiced brown rice
Thursday 8/16/18
Zucchini Hash: bacon, caramelized onion, parmesan crisp, folded egg (P, D)
Ginger-Pork Green Peppers: shiitake & stir-fried vegetables (BP, G, P, M)
Ecliptic Porter Roasted Hanger Steak: Yukon gold potatoes, ancho & honey carrots (B, D)
Friday 8/17/18
Shakshuka: braised tomatoes & peppers; seared pork sausage; sunny-side eggs; orange salad (BP)
Salad Nicoise: smoked salmon, green beans, fingerling potatoes, kalamata olives, hardboiled egg (F)
Peach-Bourbon Glazed Chicken: warm farro salad, grilled scallion green bean, pecan (Nut)
Saturday 8/18/18
Bacon & Mushroom Omelet (D, M, P)
Buffalo Chicken Wrap: spinach tortilla, celery, blue cheese, cucumber, tomato (NS, D)
Bahian Shrimp Stew with Brazilian rice & salada de xuxu (SF)
Sunday 8/19/18
Lemon Poppyseed Pancakes with Raspberry Preserves (Nut)
Grilled Vegetable Skewers: wild rice salad, golden raisin, sunflower seed, snap peas (Nut)
Acadian Tri Tip Steak: salsa criolla, brown rice, low country corn & okra (B)
Monday 8/20/18
Breakfast Crepes: ricotta, spinach, egg, parsnip sauce (D)
Summer Vegetable & Tomato Stew: garden vegetables, Grand Central peasant roll, asiago cheese (D)
Buttermilk Roasted Chicken: one bite potatoes, cornichon butter, grilled summer squash (D)

PALEO

Tuesday 8/14/18
Ham & Spinach Fritatta: caramelized onion, basil
Sweet & Sour Chicken Salad Bowl: Paleo “rice”, farm greens salad, roasted carrot-chia seed dressing
Za’atar Crusted Pork Tenderloin: purple sweet potato-cauliflower mash, chef’s vegetables
Wednesday 8/15/2018
Migas: scrambled eggs, braised pork, jicama, pico de gallo
Smoked Shrimp & Grilled Summer Vegetable Stuffed Portobello: alder wood smoked shrimp, grilled farm vegetables, roasted red bell pepper sauce, vegetable noodles
Portuguese Chicken: roasted summer vegetables, spiced Paleo “rice”
Thursday 8/16/2018
Zucchini Hash: bacon, caramelized onion, folded egg
Ginger-Pork Green Peppers: shiitake & stir-fried vegetables
Ecliptic Porter Roasted Hanger Steak: yams, ancho & honey carrots
Friday 8/17/2018
Shakshuka: braised tomatoes & peppers; seared pork sausage; sunny-side eggs; orange salad
Salad Nicoise: smoked salmon, green beans, kalamata olives, hardboiled egg
Peach-Bourbon Glazed Chicken: warm cauliflower salad, grilled scallion green bean, pecan
Saturday 8/18/2018
Bacon & Mushroom Omelet
Buffalo Chicken Bowl: spinach, celery, cucumber, tomato
Bahian Shrimp Stew with Brazilian Paleo “Rice” & salada de xuxu
Sunday 8/19/2018
Summer Scramble with Fresh Raspberries
Grilled Vegetable Skewers: Paleo “rice” salad, golden raisin, sunflower seed, snap peas
Acadian Tri Tip Steak: salsa criolla, Paleo low country “rice”
Monday 8/20/2018
Breakfast Crepes: spinach, egg, parsnip sauce
Summer Vegetable & Tomato Stew: garden vegetables, toasted pepitas
Almond Milk Roasted Chicken: one bite potatoes, cornichon butter, grilled summer squash

VEGETARIAN

Tuesday 8/14/2018
Spinach Fritatta: caramelized onion, basil, fontina (D)
Sweet & Sour Vegetable Salad Bowl: brown & wild rice, farm greens salad, roasted carrot-chia seed dressing (Nut)
Za’atar Crusted Summer Squash: purple sweet potato-cauliflower mash, chef’s vegetables (BP)
Wednesday 8/15/2018
Migas: scrambled eggs, sautéed vegetables, corn tortilla, pico de gallo (BP, C, BP)
Grilled Summer Vegetable Conchiglie: grilled farm vegetables, sauce supreme, roasted red bell pepper sauce, vegetable noodles (M, D)
Portuguese Tempeh: roasted summer vegetables, spiced brown rice (Soy)
Thursday 8/16/2018
Zucchini Hash: caramelized onion, parmesan crisp, folded egg (D)
Ginger-Tofu Green Peppers: shiitake & stir-fried vegetables (BP, Soy, M)
Ecliptic Porter Roasted Portobellos: Yukon gold potatoes, ancho & honey carrots (M, D)
Friday 8/17/2018
Shakshuka: braised tomatoes & peppers;grilled mushrooms; folded eggs (BP,M)
Salad Nicoise: green beans, fingerling potatoes, kalamata olives, hardboiled egg
Peach-Bourbon Glazed Tofu: warm farro salad, grilled scallion green bean, pecan (Nut, Soy)
Saturday 8/18/2018
Roasted Pepper & Mushroom Omelet (D, M, BP)
Buffalo Mushroom Wrap: spinach tortilla, celery, blue cheese, cucumber, tomato (NS, D, M)
Bahian Chickpea Stew with Brazilian rice & salada de xuxu
Sunday 8/19/2018
Lemon Poppyseed Pancakes with Raspberry Preserves (Nut)
Grilled Vegetable Skewers: wild rice salad, golden raisin, sunflower seed, snap peas (Nut)
Acadian Grilled Mushroom: salsa criolla, low country corn & okra, brown rice (M)

Monday 8/20/2018
Breakfast Crepes: ricotta, spinach, egg, parsnip sauce (D)
Summer Vegetable & Tomato Stew: garden vegetables, Grand Central peasant roll, asiago cheese (D) Buttermilk Roasted Eggplant: one bite potatoes, cornichon butter, grilled summer squash (D, Nut)