Tuesday 1/2/18

Chilaquiles: shredded chicken, queso fresco, eggs, cilantro, scallion (D, C, BP)

Wild Rice Salad: roasted pumpkin, toasted hazelnuts, chicken (Nut)

Porcini & Scallion Stuffed Sole: lemon-tomato orzo, white wine buttered snap peas (F, M)

Wednesday 1/3/18

Irish Breakfast: Irish beans, sausage patty, sunny side eggs, hash brown potatoes (P)

Beef Chili: 3 beans, carrots, red pepper, Tillamook white cheddar (D, B, BP)

Pomegranate Chicken: mashed parsnips, bacon-seared chef’s vegetable, Asian pear salsa (P)

Thursday 1/4/18

Tortilla Espanola: Canadian bacon, harissa sour cream (P, D)

Whiskey Seared Chicken: cremini mushrooms, red onions, spaghetti squash (M, BP)

Southern Pork Loin: three onion gravy, mashed sweet potatoes, garlic-honey braised greens (P)

Friday 1/5/18

grainless “granola”, Greek yogurt, seasonal fruit (Nut, D)

Steak House Salad: grilled skirt steak, radish, fennel, charred jicama, arugula, balsamic vinaigrette (B)

American Turkey Meatloaf: roasted garlic mashed potatoes, carrots & broccoli

Saturday 1/6/18

Grecian Frittata: sun-dried tomato, spinach, olive, feta, Loukaniko sausage (D, P)

Himalayan Potato Curry: mushrooms, root vegetables, black rice (M, NS)

Shrimp Pomodoro: grilled shrimp, roasted tomatoes, linguine, roasted carrots & zucchini, garlic roll (SF, G)

Sunday 1/7/18

Autumn Scramble: fall squash, bacon, kale, roasted leeks, asiago (P, D)

Almond Crusted Chicken “Strips”: chicken breast strips, rainbow carrot & celery sticks, buffalo dipping sauce (Nut, NS, D)

Gochujang Rubbed Pork Tenderloin: grilled pork tenderloin, shredded cabbage pancake, soy glazed Okinawa sweet potatoes (P, Soy, NS)

Monday 1/8/18

Huevos Rancheros: scrambled eggs, tortilla strips, black beans, cotija cheese (D, BP)

Chicken Saltimbocca Sandwich: prosciutto, sage, caper aioli, asiago, side salad (G, P)

Tuscan Beef Stew: scallion polenta, wilted chard (B)

 

PALEO

Tuesday 1/2/18

Chilaquiles: shredded chicken, eggs, cilantro, scallion (C, BP)

Nuts & Seeds Salad: roasted pumpkin, chicken (Nut)

Porcini & Scallion Stuffed Sole: lemon-tomato parsnips, white wine buttered snap peas (F, M)

Wednesday 1/3/18

Irish Breakfast: sausage patty, sunny side eggs, parsnip hash browns (P)

Beef Chili—No Beans: carrots, red pepper (B, BP)

Pomegranate Chicken: mashed parsnips, bacon-seared chef’s vegetable, asian pear salsa (P)

Thursday 1/4/18

Tortilla Espanola with Canadian bacon (P)

Whiskey Seared Chicken: cremini mushrooms, red onions, spaghetti squash (M, BP)

Southern Pork Loin: caramelized onions, baby carrots, garlic-honey braised greens (P)

Friday 1/5/18

Grainless “granola”, almond milk (Nut,)

Steak House Salad: grilled skirt steak, radish, fennel, charred jicama, arugula, balsamic vinaigrette (B)

American Turkey Meatloaf: roasted taro, carrots & broccoli

Saturday 1/6/18

Grecian Frittata: sun-dried tomato, spinach, olive, Loukaniko sausage (D, P)

Himalayan Vegetable Curry: mushrooms, root vegetables (M, NS)

Shrimp Pomodoro: grilled shrimp, roasted tomatoes, vegetable “noodles”, roasted carrots & zucchini (SF)

Sunday 1/7/18

Autumn Scramble: fall squash, bacon, kale, roasted leeks (P)

Almond Crusted Chicken “Strips”: chicken breast strips, rainbow carrot & celery sticks, buffalo dipping sauce (Nut, NS, D)

Gochujang Rubbed Pork Tenderloin: grilled pork tenderloin, shredded cabbage pancake, Okinawa sweet potatoes (P, NS)

Monday 1/8/18

Huevos Rancheros: scrambled eggs, braised chicken thigh, spinach, sautéed onions & bell peppers (BP)

Chicken Saltimbocca Leaf Lettuce Wrap: prosciutto, sage, caper aioli, side salad (P)

Tuscan Beef Stew: Italian green beans, wilted chard (B)

 

VEGETARIAN

Tuesday 1/2/18

Chilaquiles: queso fresco, eggs, cilantro, scallion (D, C, BP)

Wild Rice Salad: roasted pumpkin, toasted hazelnuts, tofu (Nut, Soy)

Porcini & Scallion Stuffed King Mushroom: lemon-tomato orzo, white wine buttered snap peas (M, G)

Wednesday 1/3/18

Irish Breakfast: Irish beans, sunny side eggs, hash brown potatoes

Vegetarian Chili: 3 beans, carrots, red pepper, Tillamook white cheddar (D, BP)

Pomegranate Tofu: mashed parsnips, seared chef’s vegetable, asian pear salsa (Soy)

Thurs 1/4/18

Tortilla Espanola: harissa sour cream (D)

Whiskey Seared Chestnuts: cremini mushrooms, red onions, spaghetti squash (Nut, M, BP)

Southern Smothered Vegetables: three onion gravy, mashed sweet potatoes, garlic-honey braised greens

Friday 1/5/18

Grainless “granola”, Greek yogurt, seasonal fruit (Nut, D)

“Steak House” Salad: grilled portobellos, radish, fennel, charred jicama, arugula, balsamic vinaigrette (M)

American Neatloaf: Field Roast Grain Loaf, roasted garlic mashed potatoes, carrots & broccoli

Monday 1/8/18

Huevos Rancheros: scrambled eggs, tortilla strips, black beans, cotija cheese (D, BP)

Grilled Squash & Bell Pepper Saltimbocca Sandwich: sage, caper aioli, asiago, side salad (BP)

Tuscan Vegetable Stew: scallion polenta, wilted chard