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