Tuesday 02/06/18
Colombian Calentado: chorizo, beans, rice, folded egg, hogao & petite arepa
Shredded Kale Salad: pear, pumpkin, sunflower seeds, dried cranberry, golden balsamic vinaigrette (Nut)
Parmesan Crusted Cod: triple bell pepper sauce, sundried tomato-herb ditalini, green beans (F, BP)
Wednesday 02/07/18
Cincinnati Breakfast: house-made goetta sausage, scrambled egg, fresh fruit (P)
Grilled Chicken Mojo: mojo picón, saffron rice, roasted cauliflower with raisin, caper, almond (Nut)
Porchetta Pork Roast: white wine-fennel potatoes, parsnips & peas (P)
Thursday 02/08/18
Garden Vegetable Omelette: roast garden vegetables & brie cheese (D)
BBQ Brisket Sandwich: grand central bun, braised cabbage slaw, warm bean salad (P, D)
Chicken Cordon Bleu: ham crumb, swiss, redskin potatoes, braised fennel & kale (P, D)
Friday 02/09/18
Chilaquiles: shredded chicken, queso fresco, eggs, cilantro, scallion (D, ON, C)
Chicken & Wild Rice Soup: winter vegetables
Lemon-Dijon Seared Shrimp: warm broccoli salad, quinoa-almond pilaf (SF, Nut)
Saturday 02/10/18
Roasted Pear Muffin: hazelnut crumb (Nut)
Pork Chili Verde: brown rice (P)
Paprikash: chicken thighs cooked in paprika sauce, egg noodles, brussels sprouts & winter squash
Sunday 02/11/18
Quiche Florentine Ham Cups (P, D)
Yakitori Donburi: chicken thigh, shiitake, brown rice, sesame spinach, sake braised carrots (M)
Beef Burgundy: roasted russets & root vegetables (B)
Monday 02/12/18
Smoked Salmon Breakfast Sandwich: house-smoked salmon, chive-egg disc, blood orange hollandaise (F, D)
Turkey Empanada Pot Pie: corn, fire roasted chilis, pinto beans, empanada crust (NS)
Chicken Marsala: prosciutto, mushroom, marsala wine, Israeli couscous, baby carrots (P, M)
PALEO
Tuesday 02/06/18
Colombian Calentado: chorizo, jicama, folded egg, hogao, diced tomatoes
Shredded Kale Salad: pear, pumpkin, sunflower seeds, dried cranberry, golden balsamic vinaigrette
Herb Crusted Cod: triple bell pepper sauce, sundried tomato-herbed butternut, green beans
Wednesday 02/07/18
Cincinnati Breakfast: house-made goetta sausage, scrambled egg, fresh fruit
Grilled Chicken Mojo: mojo picón, saffron root vegetables, roasted cauliflower with raisin, caper, almond
Porchetta Pork Roast: white wine-fennel celery root, parsnips & peas
Thursday 02/08/18
Garden Vegetable Omelette: roast garden vegetables & caramelized onion
BBQ Brisket “Wrap”: leaf lettuce wrap, braised cabbage slaw, warm carrot-mushroom salad
Chicken Cordon Bleu: ham crumb, roasted root vegetables, braised fennel & kale
Friday 02/09/18
Chilaquiles: shredded chicken, eggs, cilantro, scallion
Chicken & Roasted Vegetable Soup: winter vegetables & greens
Lemon-Dijon Seared Shrimp: warm broccoli salad, cauliflower-almond pilaf
Saturday 02/10/18
Roasted Vegetable Scramble
Pork Chili Verde
Paprikash: chicken thighs cooked in paprika sauce, brussels sprouts & winter squash
Sunday 02/11/18
Quiche Florentine Ham Cups
Yakitori Donburi: chicken thigh, shiitake, paleo “rice”, sesame spinach, sake braised carrots
Beef Burgundy: roasted mushrooms & root vegetables
Monday 02/12/18
Smoked Salmon Breakfast Sandwich: house-smoked salmon, chive-egg disc, blood orange hollandaise (F, D)
Turkey Empanada Pot Pie: corn, fire roasted chilis, pinto beans, empanada crust (NS)
Chicken Marsala: prosciutto, mushroom, marsala wine, Israeli couscous, baby carrots (P, M)
VEGETARIAN
Tuesday 02/06/18
Colombian Calentado: beans, rice, folded egg, hogao & petite arepa
Shredded Kale Salad: pear, pumpkin, sunflower seeds, dried cranberry, golden balsamic vinaigrette (Nut)
Parmesan Crusted Tempeh: triple bell pepper sauce, sundried tomato-herb ditalini, green beans (BP)
Wednesday 02/07/18
Cincinnati Breakfast: house-made goetta sausage, scrambled egg, fresh fruit (Soy)
Grilled Vegetables Mojo: mojo picón, saffron rice, roasted cauliflower with raisin, caper, almond (Nut)
“Porchetta” Field Roast: white wine-fennel potatoes, parsnips & peas
Thursday 02/08/18
Garden Vegetable Omelette: roast garden vegetables & brie cheese (D)
BBQ Squash & Bell Pepper Sandwich: grand central bun, braised cabbage slaw, warm bean salad (BP, D)
Portobello Cordon Bleu: smoked vegetables, swiss, redskin potatoes, braised fennel & kale (M, D)
Friday 02/09/18
Chilaquiles: queso fresco, eggs, cilantro, scallion (D, ON, C)
Vegetable & Wild Rice Soup
Lemon-Dijon Seared Tofu “Scallops”: warm broccoli salad, quinoa-almond pilaf (Nut)
Saturday 02/10/18
Roasted Pear Muffin: hazelnut crumb (Nut)
Vegetarian Chili Verde: brown rice, carrot coins, garbanzos (C)
Tempeh Paprikash: grilled tempeh, paprika sauce, egg noodles, brussels sprouts & winter squash (Soy)
Sunday 02/11/18
Quiche Florentine Cups (D)
Shiitake Donburi: brown rice, sesame spinach, sake braised carrots (M)
Vegetarian Burgundy: braised winter vegetables, roasted russet potatoes & root vegetables (M)
Monday 02/12/18
Smoked Zucchini Breakfast Sandwich: chive-egg disc, blood orange hollandaise (D)
Vegetable Empanada Pot Pie: corn, fire roasted chilis, pinto beans, empanada crust (NS)
Eggplant Marsala: mushroom, marsala wine, Israeli couscous, baby carrots (M)