Tuesday 5/29/18
Zucchini & Yellow Squash Omelet: basil, brie, roasted red pepper (BP, D)
New Mexico Style Roasted Poblano & Shredded Pork Tamales (P, NS, D, C)
Turkey Bolognese: roasted broccoli & cauliflower
Wednesday 5/30/18
Canadian Bacon & Cheddar Breakfast Sandwich: caramelized onion-pea puree (P, D)
Roasted Vegetable, Hummus & Pita Plate: red pepper-walnut hummus, pomegranate molasses, whole wheat pita (Nut, BP)
French Cassoulet: pork, sausage, vegetable, white bean (P)
Thursday 5/31/18
Asparagus & Fennel Frittata: asiago, cashew “creamed” kale (D, Nut)
Chicken Spiedini: pesto, risi bisi, broccoli & mushrooms (Nut, D, M)
Honey Mustard Braised Beef Short Ribs: roasted fingerling potatoes, green beans (B)
Friday 6/1/18
Corned Beef Hash: folded egg (B, NS)
Cobb Salad: bacon, blue cheese, egg, radish, chicken, sherry-shallot vinaigrette (P, D)
Sole Paupiettes: spinach-pine nut filling, vegetable couscous, chef’s vegetable (Nut, F, BP)
Saturday 6/2/18
Loco Moco: pineapple rice, turkey burger, over easy egg, gravy (B, Soy)
Vegetable Three Bean Chili (D, NS)
Southern Smothered Pork Loin: three onion gravy, mashed red potato, green beans (P)
Sunday 6/3/18
Breakfast Baked Portobello: pine nuts, egg, roasted corn, bacon, white cheddar (D, M, Nut, P)
Spring Pea Risotto: paprika sunflower seed, parmesan (D, Nut)
Gaucho Skirt Steak: chimichurri, Argentine verde rice, charred vegetables (B, BP, C)
Monday 6/4/18
Power Granola: vanilla coconut yogurt (Nut, D)
Dominican Stew: beef flank, pork sausage, chicken, taro, pumpkin, corn (B, P, Soy)
Chicken a la Rachael: chicken breast, gulf shrimp, brandy sauce, quinoa pilaf, snap peas (SF)
PALEO
Tuesday 5/29/18
Zucchini & Yellow Squash Omelet: basil, roasted red pepper
New Mexico Style Roasted Poblano & Shredded Pork Paleo Tamales
Turkey Bolognese: roasted broccoli & cauliflower
Wednesday 5/30/18
Canadian Bacon Breakfast Sandwich: caramelized onion-pea puree
Roasted Vegetable, Hummus & Pita Plate: red pepper-walnut hummus, pomegranate molasses, asparagus, paleo “pita”
French Cassoulet: pork, sausage, vegetable, chestnuts
Thursday 5/31/18
Asparagus & Fennel Frittata: asiago, cashew “creamed” kale
Chicken Spiedini: pesto, paleo risi bisi, broccoli & mushrooms
Honey Mustard Braised Beef Short Ribs: roasted root vegetables, green beans
Friday 6/1/18
Corned Beef Hash: folded egg
Cobb Salad: bacon, egg, radish, chicken, sherry-shallot vinaigrette
Sole Paupiettes: spinach-pine nut filling, paleo “couscous”, chef’s vegetable
Saturday 6/2/18
Loco Moco: pineapple paleo “rice”, turkey burger, over easy egg, gravy
Vegetable Chili
Southern Smothered Pork Loin: three onion gravy, mashed yam, green beans
Sunday 6/3/18
Breakfast Baked Portobello: pine nuts, egg, bacon, chives
Spring Pea “Risotto”: paprika, sunflower seed
Gaucho Skirt Steak: chimichurri, Argentine verde paleo “rice”, charred vegetables
Monday 6/4/18
Seedless Granola: almond milk, seasonal fruit
Dominican Stew: beef flank, pork sausage, chicken, taro, pumpkin
Chicken a la Rachael: chicken breast, gulf shrimp, brandy sauce, paleo pilaf, snap peas
VEGETARIAN
Tuesday 5/29/18
Zucchini & Yellow Squash Omelet: basil, brie, roasted red pepper (BP, D)
New Mexico Style Roasted Poblano & Shredded Vegetable Tamales (NS, D, C)
Vegetarian Bolognese: roasted broccoli & cauliflower
Wednesday 5/30/18
Egg & Cheddar Breakfast Sandwich: caramelized onion-pea puree (D)
Roasted Vegetable, Hummus & Pita Plate: red pepper-walnut hummus, pomegranate molasses, whole wheat pita (Nut, BP)
French Vegetarian Cassoulet: vegetable sausage, vegetable, white bean
Thursday 5/31/18
Asparagus & Fennel Frittata: asiago, cashew “creamed” kale (D, Nut)
Vegetables Spiedini: pesto, risi bisi, broccoli & mushrooms (Nut, D, M)
Honey Mustard Braised Tofu: roasted fingerling potatoes, green beans (Soy)
Friday 6/1/18
Vegetarian Hash: folded egg, house-made hot sauce (NS)
Cobb Salad: blue cheese, egg, radish, grilled portobellos, sherry-shallot vinaigrette (M, D)
Zucchini Paupiettes: spinach-pine nut filling, vegetable couscous, chef’s vegetable (Nut, BP)
Monday 6/4/18
Power Granola: vanilla coconut yogurt (Nut, D)
Dominican Stew: seitan, vegetable sausage, taro, pumpkin, corn (Soy)
Tempeh a la Rachael: brandy sauce, quinoa pilaf, snap peas (Soy)