Tues 10/17/17
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, G)
Weds 10/18/17
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)
Thurs 10/19/17
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)
Fri 10/20/17
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
Sat 10/21/17
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)
Sun 10/22/17
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)
Mon 10/23/17
Huevos Rancheros: scrambled eggs, tortilla strips, black beans, cotija cheese (D, BP)
Chicken Saltimbocca Sandwich: prosciutto, sage, caper aioli, asiago, side salad (P)
Tuscan Beef Stew: scallion polenta, wilted chard (B)

VEGETARIAN:

Tues 10/17/17
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)
Weds 10/18/17
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 10/19/17
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
Fri 10/20/17
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
Sat 10/21/17
Grecian Frittata: sun-dried tomato, spinach, olive, feta (D)
Himalayan Potato Curry: mushrooms, root vegetables, black rice (M, NS)
Seitan Pomodoro: herbed seitan, roasted tomatoes, linguine, roasted carrots & zucchini, garlic roll
Sun 10/22/17
Autumn Scramble: fall squash, kale, roasted leeks, asiago (P, D)
Almond Crusted Delicata “Fingers”: delicate squash, rainbow carrot & celery sticks, buffalo dipping sauce (Nut, NS, D)
Gochujang Grilled Portobellos: grilled portobellos, shredded cabbage pancake, soy glazed Okinawa sweet potatoes (M, Soy, NS)
Mon 10/23/17
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