Tuesday 10/10/17

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

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

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

Wednesday 10/11/17

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, cranberry-white chocolate chip cookie (Nut, D)

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

Thursday 10/12/17

Root Vegetable Hash: folded egg

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

Coffee Braised Pot Roast: herb gravy, roasted root vegetables, braised brussels sprouts with almonds (B, Nut)

Friday 10/13/17

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

Saturday 10/14/17

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)

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

Sunday 10/15/17

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

Monday 10/16/17

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)

 

VEGETARIAN

Tuesday 10/10/17

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)

Wednesday 10/11/17

Breakfast Quesadilla: seasoned tofu, eggs, Tillamook jack, onions & peppers, cilantro-lime crema (D, BP, Soy)

Stuffed Sweet Potatoes: braised rainbow chard & beet greens, roasted beets, apples & carrots, pecans, Aleppo pepper cream, cranberry-white chocolate chip cookie (Nut, D)

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

Thursday 10/12/17

Root Vegetable Hash: folded egg

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

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

Friday 10/13/17

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)

Saturday 10/14/17

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)

Asian BBQ Tofu: brown rice, vegetable stir fry (Soy)

Sunday 10/15/17

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

Sunday 10/16/17

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)