Weekly Special Menu 4/2-4/6
BREAKFAST PASTRIES
Rotating Baked Goods
Almond Muffin White Chocolate Cappuccino Teabread Apricot Scone
Classic Muffin/Muffin Tops (Always Available)
Blueberry Cranberry Lemon Poppy Chocolate Chip Cinnamon Chip Corn
SANDWICHES
Rotating Sandwiches
Avocado, Tomato and Cheddar Curried Chicken Salad Turkey and Cranberry Chutney
Classic Sandwiches
Herb Grilled Chicken and Cheddar Classic Chicken Salad Turkey and Havarti Roast Beef and Boursin Ham and Swiss Ham and Brie Classic Tuna Salad Grilled Seasonal Vegetable Caprese
Specialty Sandwiches
Chicken Caesar Wrap Italian Chicken Cutlet Sesame Chicken Wrap Turkey Club Roast Beef with Onion Twigs Falafel with Grilled Vegetables and Tahini Sauce Eggplant Parmesan
Weekly Special Menu 4/2-4/6
SANDWICH MAKING PLATTERS
Basic
Turkey, Roast Beef, Smoked Ham, Tuna, Grilled Chicken Breast, Swiss Cheese, Cheddar Cheese, Grilled Vegetables, Celery and Carrot Sticks
Executive
Baked Ham, Buffalo Chicken Breast, Herb Roasted Turkey, Cheddar Cheese, Portabella Mushrooms, Sliced Tomatoes, Grilled Chicken Breast, Tuna, Herbed Havarti, Eggplant Parmesan, Salmon Salad with Capers & Mayonnaise, Chicken Salad with Red Grapes, Celery & Honey-Mustard Mayonnaise and Bleu Cheese Dressing
Mediterranean
Lemon Oregano Chicken Breast, Prosciutto, Salami, Shrimp, Tomato & Cucumber Salad, Stuffed Grape Leaves, Hummus, Tabbouleh, Sliced Tomatoes, Sliced Melon, Pickled Vegetables, Olives, Tzatziki Cucumber Yogurt Dip and Pita Chips
MONDAY
Hot Food
Grilled Salmon with Lemon Wedges Braised Beef Brisket with Caramelized Onions and Rosemary Chicken Breast Stuffed with Spinach and Ricotta in Pesto Cream Baked Ziti with Chicken and Broccoli Wild Mushroom Ravioli in Roasted Pepper Sauce Vegetable Pot Pie with Mashed Sweet Potato Topping Tofu and Grilled Vegetable Kebabs
Cold Salads
Teriyaki Salmon with Asian Noodle Salad Shrimp and Wild Rice with Corn and Peppers in Chili Lime Vinaigrette Teriyaki Skirt Steak with Asian Noodle Salad Lemon Honey Grilled Chicken with Orzo Pasta Island Chicken with Mango and Papaya in Curry Mayo Italian Grilled Chicken with Roasted Red Peppers and Green Beans Marinated Grilled Chicken with Roasted Vegetables Tofu Curried Rice Salad Cobb Salad Greek Salad Field Greens with Gorgonzola, Cranberries and Pecans Field Greens with Chickpeas, Cucumbers, Tomato and Avocado Field Greens with Goat Cheese, Sliced Strawberries and Almonds Arugula with Mozzarella Pearls and Grape Tomatoes Spinach, Radicchio and Endive with Bacon and Chopped Egg Bowtie Pasta Primavera with Peas in Lemon Vinaigrette Tortellini with Sundried Tomatoes & Artichoke Hearts in Creamy Parmesan Tortellini with Roasted Red Peppers and Spinach in Pesto Herbed Quinoa, Kale and Chickpea Salad with Parsley and Sunflower Seeds in Lemon Tahini Dressing Roasted Potato Salad
Weekly Special Menu 4/2-4/6
TUESDAY
Hot Food
Clam Chowder Chicken Noodle Soup Quiche Lorraine Spinach Quiche Roasted Cod with Plum Tomatoes and Herbs in Roasted Tomato Sauce Make Your Own Fajitas: Blackened Chicken and Vegetarian Lemon Oregano Chicken Breast Chicken Piccata with Artichokes and Mushrooms in Lemon Caper Sauce Baked Ziti with Chicken and Broccoli Eggplant Stuffed with Sautéed Onions, Herbs, Vegetables and Barley with Spiced Yogurt Baked Stuffed Shells with Herbed Ricotta in Marinara Vegetable Terrine (Layered Grilled Vegetables and Herb Goat Cheese in Phyllo and Sundried Tomato Sauce)
Cold Salads
Shrimp and Wild Rice with Corn and Peppers in Chili Lime Vinaigrette Marinated Grilled Chicken with Roasted Vegetables Cobb Salad Chef Salad Caesar Salad Greek Salad Tossed Salad Tossed Salad with Goat Cheese and Avocado Tossed Salad with Mandarin Oranges, Bell Peppers, Cucumbers and Snow Peas Spinach Salad with Goat Cheese, Cranberries and Pecans Field Greens with Apple and Cheddar Field Greens with Gorgonzola, Cranberries and Pecans Field Greens with Chickpeas, Cucumbers, Tomato and Avocado Field Greens with Goat Cheese, Sliced Strawberries and Almonds Arugula Salad with Mozzarella Pearls and Grape Tomatoes Asparagus, Yellow Bell Pepper and Cucumber Salad Bowtie Pasta Primavera with Peas in Lemon Vinaigrette Tortellini with Sundried Tomatoes & Artichoke Hearts in Creamy Parmesan Tortellini with Roasted Red Peppers and Spinach in Pesto Asian Noodles with Vegetables in Orange Soy Vinaigrette Penne with Smoked Gouda, Spinach and Roasted Red Peppers in Creamy Parmesan Mini Pasta with Grilled Vegetables and Peas in Creamy Parmesan Roasted Potato Salad
WEDNESDAY
Hot Food
Tomato Basil Soup Make Your Own Fajitas: Blackened Chicken, Beef and Vegetarian Braised Beef Short Ribs with Pearl Onions and Carrots in Port Wine Steak Tips with Fried Leeks and Mushrooms in Port Wine Grilled Skirt Steak in Port Wine Capon Roulade with Roasted Red Peppers and Mushrooms in Roasted Garlic Rosemary Sauce Herb Encrusted Statler Chicken in Roasted Garlic Rosemary Sauce Pomegranate Glazed Chicken Breast Eggplant Stacks with Spinach in Tomato Basil Sauce Asparagus, Ricotta and Parmesan Ravioli in Lemon Basil Cream Spinach Lasagna Grilled Vegetable Lasagna Weekly Special Menu 4/2-4/6
WEDNESDAY
Cold Salads
Grilled Salmon Fillet with Asparagus, Yellow Bell Pepper and Cucumber Salad Marinated Grilled Chicken with Roasted Vegetables Lemon Honey Grilled Chicken with Orzo Pasta Tofu Curried Rice Salad Cobb Salad Greek Salad Caesar Salad Tossed Salad Tossed Salad with Mexican Toppings Field Greens with Apple and Cheddar Field Greens with Chickpeas, Cucumbers, Tomatoes and Avocado Field Greens with Gorgonzola, Cranberries and Pecans Field Greens with Dried Cherries and Caramelized Pears Field Greens with Goat Cheese, Sliced Strawberries and Almonds Spinach, Radichio and Endive with Bacon and Chopped Egg Arugula Salad with Mozzarella Pearls and Grape Tomatoes Bowtie Pasta Primavera with Peas in Lemon Vinaigrette Tortellini with Sundried Tomatoes & Artichoke Hearts in Creamy Parmesan Tortellini with Roasted Red Peppers and Spinach in Pesto Asian Noodles with Vegetables in Orange Soy Vinaigrette Roasted Potato Salad
THURSDAY
Hot Food
Quiche Lorraine Bacon and Cheddar Quiche Sundried Tomato and Artichoke Hearts Quiche Wild Mushroom and Leek Quiche Spinach and Feta Quiche Make Your Own Quinoa Bowl: Grilled Tofu and Chicken
Cold Salads
Shrimp, Cucumber and Tomato Salad Grilled Salmon Fillet with Asparagus, Yellow Bell Pepper and Cucumber Salad Italian Grilled Chicken with Roasted Red Peppers and Green Beans Grilled Tofu with Orzo Pasta Salad Greek Salad Field Greens with Apple and Cheddar Field Greens with Chickpeas and Avocado Field Greens with Goat Cheese, Sliced Strawberries and Almonds Spinach, Endive and Arugula with Goat Cheese and Avocado Arugula Salad with Mozzarella Pearls and Grape Tomatoes Asparagus, Yellow Bell Pepper and Cucumber Salad Bowtie Pasta Primavera with Peas in Lemon Vinaigrette Tortellini with Sundried Tomatoes & Artichoke Hearts in Creamy Parmesan Tortellini with Roasted Red Peppers and Spinach in Pesto
Weekly Special Menu 4/2-4/6
FRIDAY
Hot Food
Make Your Own Quinoa Bowl: Grilled Tofu and Chicken
Cold Salads
Field Greens with Gorgonzola, Cranberries and Pecans Field Greens with Goat Cheese, Sliced Strawberries and Almonds Arugula Salad with Mozzarella Pearls and Grape Tomatoes Bowtie Pasta Primavera with Peas in Lemon Vinaigrette Tortellini with Sundried Tomatoes & Artichoke Hearts in Creamy Parmesan Tortellini with Roasted Red Peppers and Spinach in Pesto Curried Rice Salad