Tuesday 8/7/18
Quiche Florentine Ham Cups: eggs, spinach, Canadian bacon (P, D)
Cajun Chicken Fettuccine: bell pepper, tomato, scallion (No Spicy, BP)
Blackstrap BBQ Chicken: apricot mashed yams, summer vegetables (BP)
Wednesday 8/8/18
Saffron Scrambled Eggs: roma tomato, yellow pepper, sweet onion, manchego cheese, ham (P, BP, D)
Jamaican Chicken Stew: brown rice, tomatoes, black beans, peppers (BP, No Spicy)
Cochinita Pibil: salsa fresca, shredded cabbage, zucchini, cilantro (P, C)
Thursday 8/9/18
Breakfast Burrito: turkey breakfast sausage, egg, potato, pepper-jack cheese, pico de gallo (D, C)
Pork al Pastor Quesadilla: refried beans, escabeche, pico de gallo (P, D, NS, C)
Chicken Saltimbocca: sage, prosciutto, grilled tomato polenta, broccoli (P, D, Nut)
Friday 8/10/18
Green Eggs & Ham: pesto, scrambled eggs, local ham (P, Nut)
Chicken Chop Salad: romaine, radish, celery, tomato, bell pepper, garbanzo, feta, sherry vinaigrette (D, BP)
Portuguese Cod: piri piri sauce, caldo verde, warm garbanzo salad (F, D)
Saturday 8/11/18
Turkey Breakfast Sausage Omelet: cheddar, scallion, bell pepper (BP)
Summer Ratatouille: penne pasta, parmesan, basil (D)
Sesame Crusted Chicken: vegetable lo mein (Soy, BP)
Sunday 8/12/18
Cocoa French Toast: espresso maple syrup, stone fruit compote
Barbacoa Tostada: black bean, cotija, cilantro, guasacaca (P, D, C)
Roasted Pork Tenderloin with apricot demiglaze, roasted apples & potatoes & citrus-scented snap peas (P)
Monday 8/13/18
Roman Breakfast Polenta: summer squash, tomato, bell pepper, prosciutto, folded egg (P)
Summer Forage: zucchini “noodles”, grilled chicken, wild mushroom sauce, tomato, arugula (M)Grilled Beef Shoulder Tenderloin: charred tomato relish, mashed cauliflower, grilled summer squash, pepitas (M, B)

–PALEO

Tuesday 8/7/18
Quiche Florentine Ham Cups: eggs, spinach, Canadian bacon
Cajun Chicken “Fettuccine”: bell pepper, tomato, scallion
Blackstrap BBQ Chicken: apricot mashed yams, summer vegetables
Wednesday 8/8/18
Saffron Scrambled Eggs: roma tomato, yellow pepper, sweet onion, ham
Jamaican Chicken Stew: paleo “rice”, tomatoes, peppers
Cochinita Pibil: salsa fresca, shredded cabbage, zucchini, cilantro
Thursday 8/9/18
Breakfast Burrito Bowl: turkey breakfast sausage, spinach, egg, pico de gallo
Pork al Pastor Bowl: spinach, shredded cabbage, escabeche, pico de gallo
Chicken Saltimbocca: sage, prosciutto, grilled tomato paleo “polenta”, broccoli
Friday 8/10/18
Green Eggs & Ham: pesto, scrambled eggs, local ham
Chicken Chop Salad: romaine, radish, celery, tomato, bell pepper, pumpkin seeds, sherry vinaigrette
Portuguese Cod: piri piri sauce, caldo verde, warm almond salad
Saturday 8/11/18
Turkey Breakfast Sausage Omelet: scallion, bell pepper
Summer Ratatouille: vegetable “noodles”, basil
Sesame Crusted Chicken: vegetable “lo mein”
Sunday 8/12/18
Paleo Scramble: turkey bacon, stone fruit compote
Barbacoa “Tostada”: grilled vegetables, cilantro, guasacaca
Roasted Pork Tenderloin: apricot demiglaze, roasted apples & parsnips, citrus-scented snap peas
Monday 8/13/18
Roman Breakfast Scramble
Summer Forage: zucchini “noodles”, grilled chicken, wild mushroom sauce, tomato, arugula
Grilled Beef Shoulder Tenderloin: charred tomato relish, mashed cauliflower, grilled summer squash, pepitas

–VEGETARIAN

Tuesday 8/7/18
Quiche Florentine Cups: eggs, spinach (D)
Cajun Vegetable Fettuccine: bell pepper, tomato, scallion (No Spicy, BP)
Blackstrap BBQ Tempeh: apricot mashed yams, summer vegetables (BP, Soy)
Wednesday 8/8/18
Saffron Scrambled Eggs: roma tomato, yellow pepper, sweet onion, manchego cheese (BP, D)
Jamaican Vegetable Stew: brown rice, tomatoes, black beans, peppers (BP, No Spicy)
Vegetarian Cochinita Pibil: tofu, salsa fresca, shredded cabbage, zucchini, cilantro (Soy, C)
Thursday 8/9/18
Breakfast Burrito: vegetarian breakfast sausage, egg, potato, pepper-jack cheese, pico de gallo (D, C, Soy)
Corn Mushroom Quesadilla: refried beans, escabeche, pico de gallo (D, No Spicy)
Zucchini-Portobello “Saltimbocca”: sage, grilled tomato polenta, broccoli (M, D)
Friday 8/10/18
Green Eggs: pesto, scrambled eggs (Nut)
Chop Salad: romaine, radish, celery, tomato, bell pepper, garbanzo, feta, sherry vinaigrette (D)
Portuguese Cauliflower: piri piri sauce, caldo verde, warm garbanzo salad (D)
Saturday 8/11/18
Vegetarian Breakfast Sausage Omelet: cheddar, scallion, bell pepper (BP)
Summer Ratatouille: penne pasta, parmesan, basil (D)
Sesame Crusted Summer Squash: vegetable lo mein (Soy, BP)

Sunday 8/12/18
Cocoa French Toast: espresso maple syrup, stone fruit compote
Grilled Vegetable Tostada: black bean, cotija, cilantro, guasacaca (D, C)
Braised Mushroom Field Roast: apricot demiglaze, roasted apples & potatoes & citrus-scented snap peas (M)

Monday 8/13/18
Roman Breakfast Scramble: summer squash, tomato, bell pepper, folded egg
Summer Forage: zucchini “noodles”, wild mushroom sauce, tomato, arugula (M)
Grilled King Oyster Mushrooms: charred tomato relish, mashed cauliflower, grilled summer squash, pepitas (M)