Tuesday 09/25/18

Breakfast Sandwich: egg, Canadian bacon, arugula-pumpkin seed pesto, Tillamook white cheddar (D, G, P, Nut)

Oregon Autumn Waldorf Salad: roasted chicken, local apples, hazelnuts, grapes, celery, field greens, citrus dressing (Nut)

Columbia River Salmon: hazelnut-honey butter, warm bacon lentils, kale (F, D, P)

 

Wednesday 09/26/18

Primavera Scramble: vegetables, cheese (D)

Ponzu Grilled Chicken: golden beet couscous, broccolini (Soy)

Classic Pork Stew: Carlton farms pork, potatoes, carrots, mushrooms (P, M)

 

Thursday 09/27/18

Tortilla Espanola: Canadian bacon, harissa sour cream (P, D)

Shrimp & Grits: andouille sausage, trinity, white cheddar grits (SF, P, NS, D)

Chicken Milanese: lemon-butter sauce, green apple-arugula salad, broccoli, fingerling potatoes (D)

 

Friday 09/28/18

Autumn Breakfast Bowl: sage butter scrambled eggs, cottage roasted potatoes & squash, ham, sharp cheddar (D, P)

Lumberjack Soup: kielbasa, potato, beans, kale, carrots (P)

Coffee Braised Pot Roast: herb gravy, roasted root vegetables, braised brussels sprouts  (B, Nut)

 

Saturday 09/29/18

Huevos Rancheros: scrambled eggs, tortilla strips, black beans, cotija cheese (D, BP, C)

Whiskey Seared Chicken: cremini mushrooms, red onions, spaghetti squash (M, BP)

Asian Pork “Ribs”: brown rice, vegetable stir fry (P, Soy)

 

Sunday 09/30/18

Blueberry-Lemon-Ricotta Stuffed French Toast: Canadian bacon (P, D)

Roasted Fall Vegetable Bowl: farro, feta cheese, green tahini dressing (D)

Pomegranate Chicken: mashed parsnips, bacon-seared chef’s vegetable, Asian pear salsa (P)

 

Monday 10/01/18

Quiche Lorraine: bacon, gruyere, white wine braised leeks; warm fall fruit salad (cinnamon poached apples & pears) (P, D)

Overnight BBQ Beef Brisket Sandwich: gherkin-carrot slaw, snap peas & yogurt dip (B, D)

Turkey Bolognese: fettuccine, chef’s vegetable

 

 

–Vegetarian–

 

Tuesday 09/25/18

Breakfast Sandwich: egg, arugula-pumpkin seed pesto, Tillamook white cheddar (D, G, Nut)

Oregon Autumn Waldorf Salad: local apples, hazelnuts, grapes, celery, field greens, citrus dressing (Nut)

Columbia Valley Squash: hazelnut-honey butter, warm lentil salad, kale (D, P)

 

Wednesday 09/26/18

Primavera Scramble: vegetables, cheese (D)

Ponzu Grilled Tofu: golden beet couscous, broccolini (Soy)

Classic Root Vegetable Stew: carrots, potatoes, carrots, mushrooms (M)

 

Thursday 09/27/18

Tortilla Espanola: harissa sour cream (D)

Stewed vegetables & Grits: andouille sausage, trinity, white cheddar grits (NS, D)

Eggplant Milanese: lemon-butter sauce, green apple-arugula salad, broccoli, fingerling potatoes (D)

 

Friday 09/28/18

Autumn Breakfast Bowl: sage butter scrambled eggs, cottage roasted potatoes & squash, sharp cheddar (D)

Lumberjack Soup: white beans, potato, beans, kale, carrots

Coffee Braised Tempeh: herb gravy, roasted root vegetables, braised brussels sprouts (Soy, Nut)

 

Monday 10/01/18

Quiche Lorraine: gruyere, white wine braised leeks; warm fall fruit salad (cinnamon poached apples & pears) (D)

Overnight BBQ Vegetable Sandwich: gherkin-carrot slaw, snap peas & yogurt dip (D)

Vegetarian Bolognese: fettuccine, chef’s vegetable

 

 

 

–Paleo

 

Tuesday 09/25/18

Breakfast Sandwich: egg, Canadian bacon, arugula-pumpkin seed pesto

Oregon Autumn Waldorf Salad: roasted chicken, local apples, hazelnuts, grapes, celery, field greens, citrus dressing

Columbia River Salmon: hazelnut-honey butter, warm bacon chestnuts, kale

 

Wednesday 09/26/18

Primavera Scramble: Vegetables

Ponzu Grilled Chicken: golden beet “couscous”, broccolini

Classic Pork Stew: Carlton farms pork, yuca, carrots, mushrooms

 

Thursday 09/27/18

Tortilla Espanola with Canadian bacon

Shrimp & Paleo “Grits”: andouille sausage, trinity

Lemon-Pepper Chicken: green apple-arugula salad, broccoli

 

Friday 09/28/18

Autumn Breakfast Bowl: sage butter scrambled eggs, cottage roasted squash, ham

Lumberjack Soup: kielbasa, yuca, celery root, kale, carrots

Coffee Braised Pot Roast: herb gravy, roasted root vegetables, braised brussels sprouts

 

Saturday 09/29/18

Huevos Rancheros: scrambled eggs, grilled chayote, roasted peppers

Whiskey Seared Chicken: cremini mushrooms, red onions, spaghetti squash

Asian Pork “Ribs”: paleo “rice”, vegetable stir fry

 

Sunday 10/01/18

Paleo Vegetable Scramble & Fresh Fruit

Roasted Fall Vegetable Bowl: tarp, toasted walnuts, green tahini dressing

Pomegranate Chicken: mashed parsnips, bacon-seared chef’s vegetable, Asian pear salsa

 

Monday

Quiche Lorraine: bacon, white wine braised leeks; warm fall fruit salad (cinnamon poached apples & pears)

Overnight BBQ Beef Brisket “Wrap”: leaf lettuce, gherkin-carrot slaw, snap peas & paleo yogurt dip

Turkey Bolognese: vegetable “noodles”, chef’s vegetable