Tuesday 9/4/18

Breakfast Sandwich: egg disc, Canadian bacon, pea pesto, white cheddar (D, P)
Local Baby Head Lettuces Salad: rainbow carrots, snap peas, radishes, hazelnuts, manchego cheese, grilled chicken breast, maple-mustard dressing (D, Nut)
Balsamic Blueberry Pork Tenderloin: grilled carrots, orange-almond couscous (P, Nut)

Wednesday 9/5/18

Summer Peach Omelet (D)
Sticky Chicken: Thai vegetables (C, NS, Soy)
Halloumi Lasagna: lasagna noodle, Halloumi cheese, grilled peppers, meat sauce (B, D, Nut)

Thursday 9/6/18

Grainless “Granola” & summer fruit yogurt (D, Nut)
Summer Pork BBQ Bowl: blackstrap molasses bbq pork, grilled corn polenta, warm blueberry slaw, okra-lima bean “succotash” (P)
Lemon Rosemary Chicken: roasted garlic jus, chef’s vegetable, sweet potato-celery root “boulanger” (BP)

Friday 9/7/18

Lyonnaise Frittata: caramelized onion, brie, peperonata (D, Nut, BP)
Mediterranean Grilled Chicken: tabbouleh, baba ghanoush, cucumber salad (Nut, D)
Roasted salmon with Vietnamese caramel sauce: Warm carrot noodle salad, Thai yellow rice (Soy, Nut, F, Bp)

Saturday 9/8/18

Southwest Scramble: chorizo, bell pepper, queso fresco (P, D, BP)
Summer Vegetable Risotto: carrots, summer squash, bell pepper, basil, parmesan (D)
Tinalog Turkey Stew: ginger braised turkey, mango, green papaya, jackfruit, brown rice (C)

Sunday 9/9/18

Breakfast Enchiladas: green chorizo, egg, queso fresco, papas Mexicana (D, Nut, C)
Spiced Beef Cheeks: roasted parsnips, summer greens (B)
Summer Grilled Chicken: quinoa salad, stone fruit salsa, almonds (Nut, C)

Monday 9/10/18

Cascade Natural Beef Hash: redskin potatoes, onions, scrambled eggs (B)
Spanish Chicken Skewers: mojo picon, saffron rice, cauliflower (Nut)
Surf & Turf: red wine sauce, mashed Yukon gold potatoes, market vegetable (B, SF)

PALEO

Tuesday 9/4/18

Breakfast “Sandwich”: egg disc, Canadian bacon, pea pesto, white cheddar
Local Baby Head Lettuces Salad: rainbow carrots, snap peas, radishes, hazelnuts, grilled chicken breast, maple-mustard dressing
Balsamic Blueberry Pork Tenderloin: grilled carrots, orange-almond parsnip “couscous”

Wednesday 9/5/18

Summer Peach Omelet
Sticky Chicken: Thai vegetables
Cashew & Vegetable “Lasagna”: cashew “béchamel”, grilled peppers, red meat sauce

Thursday 9/6/18

Grainless “Granola” & summer fruit, almond yoghurt
Summer Pork BBQ Bowl: blackstrap molasses bbq pork, warm blueberry slaw, okra “succotash”
Lemon Rosemary Chicken: roasted garlic jus, chef’s vegetable, sweet potato-celery root “boulanger”

Friday 9/7/18

Lyonnaise Fritatta: caramelized onion, peperonata
Mediterranean Grilled Chicken: baba ghanoush, cucumber salad
Roasted salmon with Vietnamese caramel sauce: Warm carrot noodle salad, Thai cauliflower rice

Saturday 9/8/18

Southwest Scramble: chorizo, bell pepper
Summer Vegetable “Risotto”: carrots, summer squash, bell pepper, basil, almonds
Tinalog Turkey Stew: ginger braised turkey, mango, green papaya, jackfruit, paleo “rice”

Sunday 9/9/18

Breakfast “Enchilada” Bowl: green chorizo, egg, spinach, grilled vegetables
Spiced Beef Cheeks: roasted parsnips, summer greens
Summer Grilled Chicken: grilled cauliflower salad, stone fruit salsa, almonds

Monday 9/10/18

Cascade Natural Beef Hash: root vegetables, onions, scrambled eggs
Spanish Chicken Skewers: mojo picon, saffron paleo “rice”, cauliflower
Surf & Turf: red wine sauce, mashed root vegetables, market vegetable

VEGETARIAN

Tuesday 9/4/18

Breakfast Sandwich: egg disc, pea pesto, white cheddar (D)
Local Baby Head Lettuces Salad: rainbow carrots, snap peas, radishes, hazelnuts, manchego cheese, maple-mustard dressing (D, Nut)
Balsamic Blueberry Grilled Tempeh: grilled carrots, orange-almond couscous (Soy, Nut)

Wednesday 9/5/18

Summer Peach Omelet (D)
Sticky Seitan: Thai vegetables (Soy, C, No Spicy)
Halloumi Lasagna: lasagna noodle, Halloumi cheese, grilled peppers, red sauce (G, D, Nut)

Thursday 9/6/18

Grainless “Granola” & summer fruit yogurt (D, Nut)
Summer Portobello BBQ Bowl: blackstrap molasses bbq portobello, grilled corn polenta, warm blueberry slaw, okra-lima bean “succotash” (M)
Lemon Rosemary Eggplant: roasted garlic jus, chef’s vegetable, sweet potato-celery root “boulanger” (BP)

Friday 9/7/18

Lyonnaise Frittata: caramelized onion, brie, peperonata (D, Nut, BP)
Mediterranean Grilled Vegetables: tabbouleh, baba ghanoush, cucumber salad (Nut, D)
Roasted Tempeh with Vietnamese caramel sauce: Warm carrot noodle salad, Thai yellow rice (Soy, Nut, F, Bp)

Monday 9/10/18

Vegetarian Hash: redskin potatoes, onions, scrambled eggs (M)
Spanish Vegetable Skewers: mojo picon, saffron rice, cauliflower (Nut)
“Surf & Turf”: king mushrooms, tofu “scallop”, red wine sauce, mashed Yukon gold potatoes, market vegetable (M, Soy)