Tuesday 11/14/17

Traditional Breakfast: folded eggs, potatoes, chicken-apple sausage

Vietnamese Lemongrass Beef & Noodle Salad (B)

Chicken Provencale: airline chicken, shallot-vermouth sauce, boiled redskin potatoes with rosemary, market vegetables

Wednesday 11/15/17

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)

Coffee crusted flank steak: herb gravy, roasted root vegetables, braised Brussel sprouts with almonds (B, Nut)

Thursday 11/16/17

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

Friday 11/17/17

Turkey Sausage and Cheddar Omelet: onions and peppers (D, BP)

Grilled Chicken Kale Caesar: kohlrabi, crouton, parmesan (D)

Grilled Salmon: creole sauce, dirty rice, braised green beans & tomatoes (F, P)

Saturday 11/18/17

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 (Nut, D)

Northern Italian Turkey Meatballs: polenta verde, marinara, butter beans with roasted garlic (D)

Sunday 11/19/17

Root Vegetable Hash: folded egg

Chicken Fajita Bowl: achiote rice, pinto beans, cotija, scallions (D)

Asian Pork “Ribs”: brown rice, vegetable stir fry (P)

Monday 11/20/17

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

Monday 11/20/17

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)

Tuesday 11/14/17

Traditional Breakfast: folded eggs, root vegetable hash, chicken-apple sausage

Vietnamese Lemongrass Beef & Paleo “Noodle” Salad (B)

Chicken Provencale: airline chicken, shallot-vermouth sauce, boiled rutabaga with rosemary, market vegetables

Wednesday 11/15/17

Autumn Greens Omelet: Kale, spinach, bacon, onion (P)

Smoked Salmon Salad: house smoked salmon, grape tomatoes, hard boiled egg,  wild arugula, English cucumber, sherry vinaigrette dressing, field greens (F)

Coffee crusted flank steak: herb gravy, roasted root vegetables, braised brussel sprouts with almonds (B, Nut)

Thursday 11/16/17

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

Friday 11/17/17

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)

Saturday 11/18/17

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

Sunday 11/19/17

Root Vegetable Hash: folded egg

Chicken Fajita Bowl: grilled jicama, roasted nopales, spinach, scallions, pico de gallo

Asian Pork “Ribs”: sesame water chestnuts, vegetable stir fry (P)

VEGETARIAN

Tuesday 11/14/17

Traditional Breakfast: folded eggs, potatoes

Vietnamese Lemongrass Tofu & Noodle Salad (B)

King Mushrooms Provencale: king mushrooms, shallot-vermouth sauce, boiled redskin potatoes with rosemary, market vegetables (M)

Wednesday 11/15/17

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)

Coffee crusted Koya Tofu: herb gravy, roasted root vegetables, braised brussels sprouts with almonds (B, Nut)

Thursday 11/16/17

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

Friday 11/17/17

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)

Monday 10/20/17

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)