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)