Tuesday 12/19/17
Turkey Sausage and Cheddar Omelet: onions and peppers (D, BP)
Grilled Chicken Kale Caesar: kohlrabi, crouton, parmesan (D)
Grilled Steelhead: creole sauce, dirty rice, braised green beans & tomatoes (F, P)
Wednesday 12/20/17
Breakfast Quesadilla: turkey chorizo, eggs, Tillamook jack, onions & peppers, cilantro-lime crema (D, BP)
Stuffed Sweet Potatoes: braised rainbow chard & beet greens, roasted beets, apples & carrots, pecans,
Aleppo pepper cream, cranberry-white chocolate chip cookie (Nut, D)
Northern Italian Turkey Meatballs: polenta verde, marinara, butter beans with roasted garlic (D)
Thursday 12/21/17
Root Vegetable Hash: folded egg
Chicken Fajita Bowl: achiote rice, pinto beans, cotija, scallions (D)
Coffee crusted flank steak: herb gravy, roasted root vegetables, braised brussel sprouts with almonds (B,
Nut)
Friday 12/22/17
Traditional Breakfast: folded eggs, potatoes, chicken-apple sausage
Vietnamese Lemongrass Beef & Noodle Salad (B)
Chicken Provençale: airline chicken, shallot-vermouth sauce, boiled redskin potatoes with rosemary,
market vegetables
Saturday 12/23/17
Autumn Greens Omelet: Kale, spinach, bacon, onion, mozzarella (P, D)
Smoked Salmon Wrap: house smoked salmon, lemon-chive Neufchatel spread, whole wheat tortilla,
wild arugula, English cucumber, fresh fruit salad (F, D)
Asian Pork “Ribs”: brown rice, vegetable stir fry (P)
Sunday 12/24/17
Breakfast Crepes: eggs, ricotta, spinach, basil, mozzarella, parsnip puree (D)
Autumn Forage Pasta: fettuccine, fall mushrooms, wild mushroom sauce, sundried tomatoes, wilted
spinach, pecorino cheese (D, M)
Moroccan Chicken, chermoula, vegetable couscous, cauliflower-garbanzo stew
Monday 12/25/17
Cafe Au Lait Oatmeal: with dried cherries & hazelnuts (Nut)
Lentil Soup: pit-smoked ham, autumn vegetables (P)
Mushroom Steak: parsley roasted potatoes, glazed baby carrots, Portobello gravy (B, M)
PALEO
Tuesday 12/19/17
Maple Turkey Sausage Omelet: caramelized onions and sautéed peppers (BP)
Grilled Chicken Kale Caesar: kohlrabi, romaine, Paleo Caesar Dressing
Grilled Salmon: creole sauce, dirty riced cauliflower, green beans (F, P)
Wednesday 12/20/17
Breakfast Turkey Chorizo Bowl: turkey chorizo, eggs, spinach, onions & peppers, pico de gallo (BP)
Stuffed Acorn Squash: braised rainbow chard & beet greens, roasted beets, apples & carrots, pecans,
bacon (Nut)
Northern Italian Turkey Meatballs: chestnut polenta verde, marinara, fire-roasted zucchini
Thursday 12/21/17
Root Vegetable Hash: folded egg
Chicken Fajita Bowl: grilled jicama, roasted nopales, spinach, scallions, pico de gallo
Coffee crusted flank steak: herb gravy, roasted root vegetables, braised brussel sprouts with almonds (B,
Nut)
Friday 12/22/17
Traditional Breakfast: folded eggs, root vegetable hash, chicken-apple sausage
Vietnamese Lemongrass Beef & Paleo “Noodle” Salad (B)
Chicken Provençale: airline chicken, shallot-vermouth sauce, boiled rutabaga with rosemary, market
vegetables
Saturday 12/23/17
Autumn Greens Omelet: Kale, spinach, bacon, onion (P)
Smoked Salmon Salad: house smoked salmon, grape tomatoes, hardboiled egg, wild arugula, English
cucumber, sherry vinaigrette dressing, field greens (F)
Asian Pork “Ribs”: sesame water chestnuts, vegetable stir fry (P)
Sunday 12/24/17
Breakfast “Crepes”: eggs, herbed cashew creme, spinach, basil, parsnip puree (D)
Autumn Forage “Pasta”: vegetable noodles, fall mushrooms, wild mushroom sauce, sundried tomatoes,
wilted spinach (M)
Moroccan Chicken: chermoula, warm vegetable salad, cauliflower stew
Monday 12/25/17
Cafe Au Lait Hot “Cereal”: with hazelnuts (Nut)
Pit-smoked Ham & Autumn Vegetable Soup (P)
Mushroom Steak: parslied mashed parsnips, glazed baby carrots, Portobello gravy (B, M)
VEGETARIAN
Tuesday 12/19/17
Mushroom and Cheddar Omelet: onions and peppers (D, BP)
Kale Caesar Salad: kohlrabi, crouton, parmesan (D)
Grilled Rutabaga: creole sauce, dirty rice, braised green beans & tomatoes (P)
Wednesday 12/20/17
Breakfast Quesadilla: seasoned tofu, eggs, Tillamook jack, onions & peppers, cilantro-lime crema (D, BP,
Soy)
Stuffed Sweet Potatoes: braised rainbow chard & beet greens, roasted beets, apples & carrots, pecans,
Aleppo pepper cream, cranberry-white chocolate chip cookie (Nut, D)
Northern Italian Eggplant “Meatballs”: polenta verde, marinara, butter beans with roasted garlic (D)
Thursday 12/21/17
Root Vegetable Hash: folded egg
Vegetable Fajita Bowl: achiote rice, pinto beans, cotija, scallions (D)
Braised Koya Tofu: herb gravy, roasted root vegetables, braised brussels sprouts with almonds (B, Nut)
Friday 12/22/17
Traditional Breakfast: folded eggs, potatoes
Vietnamese Lemongrass Tofu & Noodle Salad (B)
King Mushrooms Provençale: king mushrooms, shallot-vermouth sauce, boiled redskin potatoes with
rosemary, market vegetables (M)
Saturday 12/23/17
Autumn Greens Omelet: Kale, spinach, onion, mozzarella (D)
Smoked Vegetable Wrap: house smoked vegetables, lemon-chive Neufchatel spread, whole wheat
tortilla, wild arugula, English cucumber, fresh fruit salad (D)
Asian BBQ Tofu: brown rice, vegetable stir fry (Soy)
Sunday 12/24/17
Breakfast Crepes: eggs, ricotta, spinach, basil, mozzarella, parsnip puree (D)
Autumn Forage Pasta: fettuccine, fall mushrooms, wild mushroom sauce, sundried tomatoes, wilted spinach, pecorino cheese (D, M)
Moroccan Eggplant, chermoula, vegetable couscous, cauliflower-garbanzo stew
Monday 12/25/17
Cafe Au Lait Oatmeal: with dried cherries & hazelnuts (Nut)
Lentil Soup: red lentils, autumn root vegetables
Mushroom “Steak”: portobellos, tofu, parsley roasted potatoes, glazed baby carrots, Portobello gravy (Soy, M)