Tuesday 10/09/18
Grainless “Granola”, Greek yogurt, seasonal fruit (Nut, D)
Steak House Salad: grilled steak, radish, fennel, charred jicama, arugula, balsamic vinaigrette (B)
Shrimp Pomodoro: grilled shrimp, roasted tomatoes, linguine, roasted carrots & zucchini, garlic roll (SF)

Wednesday 10/10/18
Paneer Breakfast Scramble: spinach, paneer, red onion, tomatoes (C, D)
Autumn Forage Pasta: fettuccine, fall mushrooms, wild mushroom sauce, sundried tomatoes, wilted spinach, pecorino cheese (D, M)
Argentinian Sirloin Steak: chimichurri, couscous, churrasco vegetables (B, G, Nut, BP)

Thursday 10/11/18
Wild Mushroom Frittata: swiss cheese, fresh orange slices (M, D)
Lime Rum-Habanero Chicken Kebabs: sautéed taro root & vegetable pepper pot (sweet potato, carrot, collard) (NS)
Northern Italian Turkey Meatballs: polenta verde, marinara, butter beans with roasted garlic (D)

Friday 10/12/18
Chili-Cheddar Baked “Omelet” (D)
Autumn Minestrone Soup: red beans, cabbage, fennel, parsnip, herbs, pasta shells
Cider Brined Chicken Quarter & Stuffed Delicata Squash: wild rice, apple, cranberry, kale, celeriac cream (Nut)

Saturday 10/13/18
Cafe Au Lait Oatmeal: with dried cherries & hazelnuts (Nut)
Southwestern Turkey Burger: Roasted poblanos, queso fresco, chipotle aioli (G, D, BP, Nut)
Kahlua Pork: pineapple fried rice, edamame (P, Soy)

Sunday 10/14/18
Grecian Frittata: sun-dried tomato, spinach, feta, Loukaniko sausage (D, P)
Filipino Chicken Adobo: chicken thigh, brown rice, potato, carrots (Soy)
Vegetarian Buldak: vegetarian “chicken”, bell peppers, onions, mozzarella, stir-fry vegetables, yakisoba noodles (D, NS, BP, Soy)

Monday 10/15/18
Autumn Breakfast Quesadilla: turkey bacon, eggs, Tillamook jack, refried black beans, onions & peppers, pico de gallo (D, BP)
Southern BBQ Pork Bowl (P)
Tuscan Beef Stew: scallion polenta, wilted chard (B)

Vegetarian
Tuesday 10/09/18
Grainless “Granola”, Greek yogurt, seasonal fruit (Nut, D)
“Steak House” Salad: grilled portobello, radish, fennel, charred jicama, arugula, balsamic vinaigrette (M)
Seitan Pomodoro: roasted tomatoes, linguine, roasted carrots & zucchini, garlic roll

Wednesday 10/10/18
Paneer Breakfast Scramble: spinach, paneer, red onion, tomatoes (C, D)
Autumn Forage Pasta: fettuccine, fall mushrooms, wild mushroom sauce, sundried tomatoes, wilted spinach, pecorino cheese (D, M)
Argentinian Tempeh: chimichurri, couscous, churrasco vegetables (Soy, G, Nut, BP)

Thursday 10/11/18
Wild Mushroom Frittata: swiss cheese, fresh orange slices (M, D)
Lime Rum-Habanero Vegetable Kebabs: sautéed taro root & vegetable pepper pot (sweet potato, carrot, collard) (NS)
Northern Italian Eggplant “Meatballs”: polenta verde, marinara, butter beans with roasted garlic (D)

Friday 10/12/18
Chili-Cheddar Baked “Omelet” (D)
Autumn Minestrone Soup: red beans, cabbage, fennel, parsnip, herbs, pasta shells
Grilled Tempeh & Stuffed Delicata Squash: wild rice, apple, cranberry, kale, celeriac cream (Nut, Soy)

Saturday 10/13/18
Cafe Au Lait Oatmeal: with dried cherries & hazelnuts (Nut)
Southwestern Black Bean Burger: Roasted poblanos, queso fresco, chipotle aioli (G, D, BP, Nut)
Kahlua Mushrooms: pineapple fried rice, edamame (M, Soy)

Sunday 10/14/18
Grecian Frittata: sun-dried tomato, spinach, feta (D)
Filipino Squash Adobo: butternut squash, brown rice, potato, carrots (Soy)
Vegetarian Buldak: vegetarian “chicken”, bell peppers, onions, mozzarella, stir-fry vegetables, yakisoba noodles (D, NS, BP, Soy)

Monday 10/15/18
Autumn Breakfast Quesadilla: eggs, Tillamook jack, refried black beans, onions & peppers, pico de gallo (D, BP)
Southern BBQ Portobello Bowl
Tuscan Vegetable Stew: scallion polenta, wilted chard (M)

PALEO 
Tuesday 10/09/18
Grainless “Granola”, almond milk, seasonal fruit
Steak House Salad: grilled steak, radish, fennel, charred jicama, arugula, balsamic vinaigrette
Shrimp Pomodoro: grilled shrimp, roasted tomatoes, vegetable “noodles”, roasted carrots & zucchini

Wednesday 10/10/18
Paneer Breakfast Scramble: spinach, cashew “paneer”, red onion, tomatoes
Autumn Forage Pasta: vegetable “noodles”, fall mushrooms, wild mushroom sauce, sundried tomatoes, wilted spinach
Argentinian Sirloin Steak: chimichurri, cauliflower “couscous”, churrasco vegetables

Thursday 10/11/18
Wild Mushroom Frittata
Lime Rum-Habanero Chicken Kebabs: sautéed taro root & vegetable pepper pot (sweet potato, carrot, collard)
Northern Italian Turkey Meatballs: paleo “polenta” verde, marinara, zucchini with roasted garlic

Friday 10/12/18
Paleo Scramble with Fire-roasted tomato salsa
Autumn Minestrone Soup: cabbage, fennel, parsnip, herbs, vegetable “noodles”, side salad
Cider Brined Chicken Quarter & Stuffed Delicata Squash: apple, cranberry, kale, celeriac “cream”

Saturday 10/13/18
Cafe Au Lait Paleo Hot Cereal with hazelnuts
Southwestern Turkey Burger: Roasted poblanos, bacon aioli, caramelized onions
Kahlua Pork: pineapple fried cauliflower, shiitake, carrots

Sunday 10/14/18
Grecian Frittata: sun-dried tomato, spinach, Loukaniko sausage
Filipino Chicken Adobo: chicken thigh, water chestnut “rice”, taro, carrots
Vegetarian Buldak: portobellos, bell peppers, onions, stir-fry vegetables, shirataki noodles

Monday 10/15/18
Autumn Tex-Mex Breakfast Bowl: bacon, eggs, baby kale, refried portobellos, onions & peppers, pico de gallo
Southern BBQ Pork Bowl
Tuscan Beef Stew with wilted chard