Tuesday 10/24/17
7 Grain Pancakes: toasted pecans, apple butter (Nut)
Farm to Fit Kitchen Salad: roasted chickpeas, edamame, cucumber, red bell pepper, rainbow carrots, grilled chicken, blue cheese & baby spinach—with roast Walla Walla onion dressing (D, Nut, BP, Soy)
Pan Roasted Cod: Spanish chorizo, roasted butternut squash, sautéed kale with smoked paprika (F, P)
Wednesday 10/25/17
Chile Rellenos “Omelet”: scrambled eggs, queso fresco, braised chicken, caramelized onions, roasted poblano (D, NS, BP)
Autumn Minestrone Soup: red beans, cabbage, fennel, parsnip, herbs, pasta shells
Spanish Style Chicken Fricasee: grill-roasted carrots & shallots, baked Yukon gold potatoes
Thursday 10/26/17
Quiche Lorraine: bacon, gruyere, white wine braised leeks; warm fall fruit salad (cinnamon poached apples & pears) (P, D)
Chicken Tinga Quesadilla: jack cheese, onion & peppers, cilantro-lime crema (D, C, BP)
Pork Tenderloin Chasseur: wild mushroom gravy, red potatoes, roasted cauliflower (P, M)
Friday 10/27/17
Autumn Breakfast Bowl: sage butter scrambled eggs, cottage roasted potatoes & squash, ham, sharp cheddar (D, P)
Lime Rum-Habanero Chicken Kebabs: sautéed taro root & vegetable pepperpot (sweet potato, carrot, collard) (NS)
Sauerbraten: braised beef, red wine cabbage, roasted parsnip-apple mash (B, D)
Saturday 10/28/17
Blueberry-Lemon-Ricotta Stuffed French Toast: Canadian bacon (P, D)
Pork Carnitas “Taco” Salad: braised pork, jicama, bell peppers, black beans, field greens, queso fresco, poblano-tomatillo dressing (P, C, D, BP)
Simple Roast Chicken: Italian long-cooked vegetables, red wine potatoes
Sunday 10/29/17
Prime Rib & Sweet Potato Hash: folded Egg, house-made hot sauce (B, NS)
Ponzu Grilled Chicken: golden beet couscous, broccolini (Soy)
Pumpkin & Fennel Sausage Stuffed Shells: stuffed shell pasta, fresh vegetable (P, D)
Monday 10/30/17
Celeriac & Fennel Frittata: mozzarella, turkey breakfast sausage (D)
Overnight BBQ Beef Brisket Sandwich: gherkin-carrot slaw, snap peas & yogurt dip (B)
Kahlua Pork: pineapple fried rice, edamame (P, Soy)
VEGETARIAN
Tuesday 10/24/17
7 Grain Pancakes: toasted pecans, apple butter (Nut)
Farm to Fit Kitchen Salad: roasted chickpeas, edamame, cucumber, red bell pepper, rainbow carrots, blue cheese & baby spinach—with roast Walla Walla onion dressing (D, Nut, BP, Soy)
Pan Roasted Cauliflower: roasted butternut squash, sautéed kale with smoked paprika
Wednesday 10/25/17
Chile Rellenos “Omelet”: scrambled eggs, queso fresco, caramelized onions, roasted poblano (D, NS, BP)
Autumn Minestrone Soup: red beans, cabbage, fennel, parsnip, herbs, pasta shells
Spanish Style Seitan & Crimini Fricasee: grill-roasted carrots & shallots, baked Yukon gold potatoes (M)
Thursday 10/26/17
Quiche Lorraine: grilled zucchini, gruyere, white wine braised leeks; warm fall fruit salad (cinnamon poached apples & pears) (D)
Vegetable Tinga Quesadilla: jack cheese, onion & peppers, cilantro-lime crema (D, C, BP)
Mushrooms Chasseur: oyster & Portobello mushrooms, wild mushroom gravy, red potatoes, roasted cauliflower (M)
Friday 10/27/17
Autumn Breakfast Bowl: sage butter scrambled eggs, cottage roasted potatoes & squash, sharp cheddar (D)
Lime Rum-Habanero Vegetable Kebabs: sautéed taro root & vegetable pepperpot (sweet potato, carrot, collard) (NS)
Port Glazed Field Roast: red wine cabbage, roasted parsnip-apple mash (D)
Saturday 10/28/17
Blueberry-Lemon-Ricotta Stuffed French Toast (D)
Black Bean & Charred Corn “Taco” Salad: smoky black beans, jicama, bell peppers, grilled corn, field greens, queso fresco, poblano-tomatillo dressing (C, D, BP)
Slow Braised Delicata Squash: Italian long-cooked vegetables, red wine potatoes
Sunday 10/29/17
Roasted Leek, Spinach & Sweet Potato Hash: folded Egg, house-made hot sauce (NS)
Ponzu Grilled Tempeh: golden beet couscous, broccolini (Soy)
Pumpkin & Almond Stuffed Shells: stuffed shell pasta, fresh vegetable (D)
Monday 10/30/17
Celeriac & Fennel Frittata: mozzarella, fresh fruit (D)
Overnight BBQ Vegetable Sandwich: gherkin-carrot slaw, snap peas & yogurt dip
Kahlua Trumpet Mushrooms: pineapple fried rice, edamame (Soy)