Tuesday 10/3/17
Polenta Benedict: polenta cakes, Italian sausage, folded egg, smoked paprika cashew crème (Nut)
Oregon Autumn Waldorf Salad: roasted chicken, local apples, hazelnuts, grapes, celery, field greens, citrus dressing (Nut)
Pacific True Cod: parsnip-tarragon sauce, warm bacon-quinoa salad, roasted brussels sprouts (F, P)
Wednesday 10/4/17
Hennies in a Basket: herb pan pardue, Canadian bacon (D, G, P)
Chicken & Artichoke Pizza: goat cheese mornay, roasted tomatoes, chevre, arugula (D, G)
Somali Sautéed Chicken: vegetable risotto, fresh vegetables, baby banana (NS)
Thursday 10/5/17
Green Eggs & Ham (D, P)
Roasted Fall Vegetable Bowl: farro, feta cheese, green tahini dressing (G, D)
Cider Brined Chicken Quarter & Stuffed Delicata Squash: wild rice, apple, cranberry, kale, celeriac cream (Nut)
Friday 10/6/17
Breakfast Burrito: green chorizo, potato, egg, jack cheese, pico de gallo (D, G, Nut)
Lumberjack Soup: kielbasa, potato, beans, kale, carrots (P)
Chicken a la Rachael: gulf shrimp, artichoke hearts, brandy sauce, amaranth pilaf, snap peas (SF, D)
Saturday 10/7/17
Loco Moco: vegetable hash, turkey sausage, sunnyside egg
Shrimp & Grits: andouille sausage, trinity, white cheddar grits (SF, P, NS, D)
Turkey Bolognese: fettuccine, chef’s vegetable (G)
Sunday 10/8/17
Coconut Black Rice Porridge: dried apricot, toasted cashew (Nut, D)
Chicken Spiedini: risi e bisi, pesto, roasted kabocha squash
Balsamic-Glazed Shoulder Tenderloin: horseradish crème fraiche, snap peas, root veg gratin (B, D)
Mon 10/9/17
Chicken Florentine Scramble: confit leeks, Tillamook cheddar (D)
Autumn Penne: roasted butternut squash, Parmesan Cream, chicken breast, arugula, hazelnut (G, Nut, D)
Maple-Glaze Pork: roasted apples, pearl onions, rosemary red-skin potatoes, swiss chard (P)
VEGETARIAN
Tuesday 10/3/17
Polenta Benedict: polenta cakes, folded egg, smoked paprika cashew crème (Nut)
Oregon Autumn Waldorf Salad: local apples, hazelnuts, grapes, celery, field greens, citrus dressing (Nut)
Pacific Grilled Rutabaga: parsnip-tarragon sauce, warm quinoa salad, roasted brussels sprouts
Wednesday 10/4/17
Hennies in a Basket: herb pan pardue, breakfast potatoes (D, G)
Roasted Tomato & Artichoke Pizza: goat cheese mornay, roasted tomatoes, chevre, arugula (D, G)
Somali Sauteed Tofu: vegetable risotto, fresh vegetables, baby banana (NS, Soy)
Thursday 10/5/17
Green Eggs & Breakfast Potatoes (D)
Roasted Fall Vegetable Bowl: farro, feta cheese, green tahini dressing (G, D)
Grilled Portobello Mushroom & Stuffed Delicata Squash: wild rice, apple, cranberry, kale, celeriac cream (M, Nut)
Friday 10/6/17
Breakfast Burrito: green vegetable “chorizo”, potato, egg, jack cheese, pico de gallo (D, G, Nut)
Lumberjack Vegetable Soup: potato, beans, kale, carrots
Tempeh a la Rachael: artichoke hearts, brandy sauce, amaranth pilaf, snap peas (D, Soy)
Saturday 10/7/17
Loco Moco
Cajun Stew & Grits: vegetable stew, trinity, white cheddar grits (NS, D)
Vegetarian Bolognese: fettuccine, chef’s vegetable (G)
Sunday 10/8/17
Coconut Black Rice Porridge: dried apricot, toasted cashew (Nut, D)
Skewered Vegetable Spiedini: risi e bisi, pesto, roasted kabocha squash
Balsamic-Glazed Butternut Squash: horseradish crème fraiche, snap peas, root veg gratin (D)
Mon 10/9/17
Florentine Scramble: confit leeks, Tillamook cheddar (D)
Autumn Penne: roasted butternut squash, Parmesan Cream, arugula, hazelnut (G, D)
Maple-Glaze Tofu: roasted apples, pearl onions, rosemary red-skin potatoes, swiss chard (Soy)