2018 10 22

MEAT ENTREES

Cider braised Heritage Pork Chop with caramelized shallot pan gravy. Potato Pancakes. Horseradish Sour cream. Creamed cabbage.

Chicken Cutlets Veronique:  Sauteed Chicken breast fillets in light tarragon cream sauce with roasted grapes.  Roasted Fennel Couscous. Roasted Farm Carrots.

Roasted Cornish Game Hen stuffed with garlic & lemon. Fluffy Mashed Potato. Roasted Brussels Sprouts with bacon.

Duck & Andouille gumbo- dark roux, okra, & tomatoes. Cajun potato Salad (or dirty rice)  Fluffy biscuits.

Teriyaki Salmon. Miso Butter Brown Rice.  Snow Peas & Red pepper saute.

VEGETARIAN & VEGAN ENTREES

Beet, quinoa & walnut veggie burgers on Pretzel buns. Sriracha Pumpkin Hummus spread.  Broccoli red pepper Slaw.

General Tsao Cauliflower. Fried Rice. Sesame Sugar Snap Peas.

Spinach and Feta Pull Apart Phyllo Roll Cake. Aveglemono: Greek lemon and rice soup

SUPPLEMENTS (mixed green salad and chocolate chip cookies always available)

SOUP:   Butternut & Apple coconut bisque.

GRAB & GO:  Chili-roasted sweet potato, black beans, red quinoa & spiced avocado on power greens with chipotle lime dressing

FRITTATA bites:  Roasted Potato & Manchego

OATMEAL CUPS:   Pumpkin spice butter & Walnuts

BREAKFAST PASTRY:   Pumpkin oat chocolate chip muffins

DESSERT:   Chocolate chess pie

COOKIES:    Pumpkin snickerdoodles

*can be built individually for grab-and-go lunches, as well as family style

PETITE BITES FOR little MOUTHS  

Peanut Butter & Banana Grilled Sammies. Carrot Sticks.

Chicken & Broccoli fried Rice. Crunchy wonton dippers.

Tandoori steak skewers. Buttered Couscous. Steamed haricot vert.