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)