Tuesday 10/02/18

Denver Omelet: ham, onion, roasted red peppers, Tillamook cheddar (D, P, BP)

Beef Chili: 3 beans, carrots, red pepper, Tillamook white cheddar (D, B, BP)

Salmon Yassa: Senegalese braised yellow potatoes & quinoa, chef’s vegetables (F, NS)

 

Wednesday 10/03/18

Banana-Oat Pancakes: vanilla caramel maple syrup, Applewood bacon (P)

Barbacoa Arepas: re-fried beans, queso fresco, corn, fire-roasted enchilada sauce, Mexican rice (D, BP, B)

Spanish Style Chicken Fricassee: grill-roasted Chefs vegetable, baked Yukon gold potatoes

 

Thursday 10/04/18

Prime Rib & Sweet Potato Hash: folded Egg, house-made hot sauce (B, NS)

Butternut Squash Risotto: kale, hazelnuts, celery, parmesan, sage (D, Nut)

American Turkey Meatloaf: roasted garlic mashed potatoes, carrots & broccoli (D)

 

Friday 10/05/18

Chilaquiles: shredded chicken, queso fresco, eggs, cilantro, scallion (D, C, BP)

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)

Tuscan Lasagna: Italian sausage, Tuscan kale, roasted red pepper, ricotta, Mozzarella (BP, D, P)

 

Saturday 10/06/18

Hennies in a Basket: herb pan pardue, Canadian bacon (D, P)

Smoked Salmon Wrap: house smoked salmon, lemon-chive Neufchatel spread, whole wheat tortilla, wild arugula, English cucumber, fresh fruit salad (F, D)

Chicken Karahi: chicken braised with tomatoes & ginger; with roasted vegetables & brown rice (NS, Soy)

 

Sunday 10/07/18

Celeriac & Fennel Frittata: mozzarella, Canadian Bacon (D, P)

Chicken Spiedini: risi e bisi, pesto, roasted kabocha squash (D)

Sauerbraten: braised beef, red wine cabbage, roasted parsnip-apple mash (B, D)

 

Monday 10/07/18

Green Eggs & Ham (D, P, Nut)

Himalayan Potato Curry: mushrooms, potatoes, black rice (M, NS)

Pork Tenderloin Chasseur: wild mushroom gravy, red potatoes, roasted cauliflower (P, M)

 

 

–Vegetarian–

Tuesday 10/02/18

Denver Omelet: onion, roasted red peppers, Tillamook cheddar (D, BP)

Vegetarian Chili: 3 beans, carrots, red pepper, Tillamook white cheddar (D, BP)

Tempeh Yassa: Senegalese braised yellow potatoes & quinoa, chef’s vegetables (F, NS)

 

Wednesday 10/03/18

Banana-Oat Pancakes: vanilla caramel maple syrup

Smoked Chayote Arepas: re-fried beans, queso fresco, corn, fire-roasted enchilada sauce, Mexican rice (D, BP)

Spanish Style Seitan & Mushroom Fricassee: grill-roasted Chefs vegetable, baked Yukon gold potatoes (M)

 

Thursday 10/04/18

Parsnip & Sweet Potato Hash: folded Egg, house-made hot sauce (NS)

Butternut Squash Risotto: kale, hazelnuts, celery, parmesan, sage (D, Nut)

American Meatless Meatloaf: roasted garlic mashed potatoes, carrots & broccoli (D, Soy)

 

Friday 10/05/18

Chilaquiles: queso fresco, eggs, cilantro, scallion (D, C, BP)

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)

Tuscan Vegetable Lasagna: Tuscan kale, roasted red pepper, ricotta, Mozzarella (BP, D)

 

Monday 10/07/18

Green Eggs (D, Nut)

Himalayan Potato Curry: mushrooms, potatoes, black rice (M, NS)

King Mushroom Chasseur: wild mushroom gravy, red potatoes, roasted cauliflower (M)

 

 

 

–Paleo–

Tuesday 10/02/18

Denver Omelet: ham, onion, roasted red peppers

Beef Chili No Beans: carrots, red pepper, sweet onion

Salmon Yassa: Senegalese braised taro & water chestnuts, chef’s vegetables (F, NS)

 

Wednesday 10/03/18

Paleo Breakfast Scramble & Apple Wood Smoked Bacon

Barbacoa Nopales: smoked chayote, fire-roasted enchilada sauce, Mexican paleo “rice”

Spanish Style Chicken Fricassee: grill-roasted Chefs vegetable, baked rutabaga

 

Thursday 10/04/18

Prime Rib & Sweet Potato Hash: folded Egg, house-made hot sauce

Butternut Squash “Risotto”: kale, hazelnuts, celery, sage

American Turkey Meatloaf: roasted taro root, carrots & broccoli

 

Friday 10/05/18

Chilaquiles: shredded chicken, eggs, cilantro, scallion

Farm to Fit Kitchen Salad: roasted chestnuts, cucumber, red bell pepper, rainbow carrots, grilled chicken & baby spinach—with roast Walla Walla onion dressing

Tuscan Lasagna: Italian sausage, Tuscan kale, roasted red pepper, basil-cashew creme

 

Saturday 10/06/18

Hennies in Squash Baskets: herb pan pardue, Canadian bacon

Smoked Salmon Salad: house smoked salmon, Sherry Vinaigrette, wild arugula, English cucumber

Chicken Karahi: chicken braised with tomatoes & ginger; with roasted vegetables & paleo “rice”

 

Sunday 10/07/18

Celeriac & Fennel Frittata: Canadian Bacon

Chicken Spiedini: paleo “risi e bisi”, pesto, roasted kabocha squash

Sauerbraten: braised beef, red wine cabbage, roasted parsnip-apple mash

 

Monday 10/07/18

Green Eggs & Ham

Himalayan Vegetable Curry: mushrooms, root vegetables, paleo “rice”

Pork Tenderloin Chasseur: wild mushroom gravy, roasted root vegetables, roasted cauliflower