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)