Tuesday 10/23/18

Breakfast Crepes: eggs, ricotta, spinach, basil, mozzarella, parsnip puree (D)

Arugula Salad: roasted pear, grilled chicken, chevre, pumpkin seed vinaigrette, dried local blueberries, pumpkin seed (D, Nut)

Pan Roasted Cod: Spanish chorizo, roasted butternut squash, sautéed kale with smoked paprika (F, P, BP)

Wednesday 10/24/18

Chile Rellenos Scramble: queso fresco, braised chicken, caramelized onions, roasted poblano (D, NS, BP)

Chicken Saltimbocca Sandwich: prosciutto, sage, caper aioli, asiago, baby carrots & celery sticks (P, D)

Rosemary-Garlic Roast Beef Dinner: beef roast, carrots, rutabaga, pearl onion, pan sauce (B)

Thursday 10/25/18

Swiss Chard & Saffron Quiche: caramelized onions, parmesan, Canadian bacon (D, P)

Ham “Mac” & Cheese: spaghetti squash, Tillamook cheddar, local ham (D, P)

Baked Chicken & Autumn Mushrooms: chicken breast, lentil-seasonal mushroom-roasted cauliflower mash, chef’s vegetable (M, BP)

Friday 10/26/18

Root Vegetable Hash: folded egg

Parsiburger: ground turkey, green chili, pan roasted cauliflower (C, NS)

Southern Pork Loin: three onion gravy, roasted sweet potatoes, garlic-honey braised greens (P)

 Saturday 10/27/18

Chickpea & Chorizo Frittata: chickpeas, Spanish chorizo, spinach, roasted red pepper (P, BP)

Grilled Chicken & Leafless Salad: chicken breast, garden vegetables, red onion-Dijon sauce (BP)

Old Bay Roasted Shrimp: lemon quinoa salad, green beans (SF)

 Sunday 10/28/18

Orange Ricotta Pancakes: maple syrup, turkey breakfast sausage

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

Chicken Abruzzo: zucchini, red bell pepper, cannellini beans, spinach (BP)

 Monday 10/29/18

Maple Roasted Butternut Squash Omelet: white cheddar, arugula (D)

Cambodian Beef Plate: basmati rice, flash-fried vegetables (BP, NS)

Pomegranate-Basil Pork Tenderloin: pomegranate molasses sauce, farro pilaf, broccoli (P)

 

Vegetarian

Tuesday 10/23/18

Breakfast Crepes: eggs, ricotta, spinach, basil, mozzarella, parsnip puree (D)

Arugula Salad: roasted pear, chevre, pumpkin seed vinaigrette, dried local blueberries, pumpkin seed (D, Nut)

Pan Roasted Cauliflower: roasted butternut squash, sautéed kale with smoked paprika (BP)

Wednesday 10/24/18

Chile Rellenos Scramble: queso fresco, caramelized onions, roasted poblano (D, NS, BP)

Grilled Squash “Saltimbocca” Sandwich: sage, caper aioli, asiago, baby carrots & celery sticks (D)

Rosemary-Garlic Roast Portobello Dinner: carrots, rutabaga, pearl onion, pan sauce (M)

Thursday 10/25/18

Swiss Chard & Saffron Quiche: caramelized onions, parmesan (D)

Roasted Vegetable “Mac” & Cheese: spaghetti squash, Tillamook cheddar, roasted vegetables (D, M)

Baked Field Roast & Autumn Mushrooms: lentil-seasonal mushroom-roasted cauliflower mash, chef’s vegetable (M, BP)

Friday 10/26/18

Root Vegetable Hash: folded egg

Parsiburger: garbanzo beans, green chili, pan roasted cauliflower (C, NS)

Southern Seitan: three onion gravy, roasted sweet potatoes, garlic-honey braised greens

 Monday 10/29/18

Maple Roasted Butternut Squash Omelet: white cheddar, arugula (D)

Cambodian Vegetable Plate: basmati rice, flash-fried vegetables (BP, NS, M)

Pomegranate-Basil Roasted Seitan: pomegranate molasses sauce, farro pilaf, broccoli

 

Paleo

Tuesday 10/23/18

Breakfast Crepes: eggs, spinach, basil, parsnip puree

Arugula Salad: roasted pear, grilled chicken, pumpkin seed vinaigrette, dried local blueberries, pumpkin seed

Pan Roasted Cod: Spanish chorizo, roasted butternut squash, sautéed kale with smoked paprika

 Wednesday 10/24/18

Chile Rellenos Scramble: braised chicken, caramelized onions, roasted poblano

Chicken Saltimbocca Lettuce Wrap: prosciutto, sage, caper aioli, baby carrots & celery sticks

Rosemary-Garlic Roast Beef Dinner: beef roast, carrots, rutabaga, pearl onion, pan sauce

Thursday 10/25/18

Swiss Chard & Saffron Quiche: caramelized onions, Canadian bacon

Ham “Mac” & Paleo Creme: spaghetti squash, cashew mornay, local ham

Baked Chicken & Autumn Mushrooms: chicken breast, seasonal mushroom-roasted cauliflower mash, chef’s vegetable

Friday 10/26/18

Root Vegetable Hash: folded egg

Parsiburger: ground turkey, green chili, pan roasted cauliflower

Southern Pork Loin: three onion gravy, roasted sweet potatoes, garlic-honey braised greens

Saturday 10/27/18

Chorizo Frittata: Spanish chorizo, spinach, roasted red pepper

Grilled Chicken & Leafless Salad: chicken breast, garden vegetables, red onion-Dijon sauce

Old Bay Roasted Shrimp: lemon cauliflower salad, green beans

Sunday 10/28/18

Paleo Breakfast Scramble & Turkey Breakfast Sausage

Chicken Fajita Bowl: achiote paleo “rice”, grilled vegetables, pepitas, scallions

Chicken Abruzzo: zucchini, red bell pepper, eggplant, spinach

Monday 10/29/18

Maple Roasted Butternut Squash & Bacon Omelet

Cambodian Beef Plate: paleo “rice”, flash-fried vegetables

Pomegranate-Basil Pork Tenderloin: pomegranate molasses sauce, paleo pilaf, broccoli