CATERING MENU MELODY DAVIS EVENT and SALES MANAGER Mdavis@Olered.Com Opryevents.Com/Ole-Red

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CATERING MENU

MELODY DAVIS

EVENT AND SALES MANAGER

[email protected] OpryEvents.com/ole-red

GARRETT PITTLER EXECUTIVE CHEF

TO GET THE PARTY STARTED...

ASSORTED CHEESES & PICKLED GARDEN VEGETABLES

20-25 people | $125

SEASONAL FRESH FRUIT DISPLAY

20-25 people | $100

With a honey yogurt dipping sauce

MINIATURE TEA SANDWICHES

20-25 people | $100

Ole Red Cranberry Chicken Salad

PEEL & EAT SWEETWATER SHRIMP WITH COCKTAIL SAUCE AND LEMON

4 pounds | $85

Seasoned with Old Bay

BRISKET NACHO BAR

20-25 people | $140

Corn Tortilla Chips, Smoked Brisket, Sausage Queso, Pico de Gallo, House-made Salsa, Spicy Bar-B-Que Ranch, Shredded Lettuce, Fresh Jalapeños, Sour Cream, Cilantro

HICKORY-SMOKED CHICKEN WINGS

20-25 people | $140

Tossed in Warden Alarm or Bar-B-Que Sauce with Ranch Dipping Sauce

SLIDERS

per dozen | $35

Pulled Pork, Bar-B-Que Sauce, Broccoli Slaw, Smoked Brisket Biscuits

FRIED GREEN TOMATOES

20-25 people | $125

Farm-style Cheese & Herb Topping

All charges are subject to a 23% administration fee and applicable taxes

DINNER BUFFETS

BOYS ’ROUND HERE

$20 per person

House Garden Greens Salad, Grilled Chicken with Alabama White Bar-B-Que Sauce, Pulled Pork, Red-skinned Garlic Mashed Potatoes with White Gravy, Chef’s Choice of Vegetables, Biscuits

RED, RED, REDNECK BBQ

$25 per person

House-made Biscuits, Southern House Salad with Ranch, Southern Red-skinned Garlic Mashed Potatoes, Roasted Seasonal Vegetables, Southern-Style Green Beans

CHOICE OF TWO MEATS

St. Louis-Style Ribs, 10-Hour Smoked Brisket, Smoked Pulled Pork or Bar-B-Que Chicken Breast

Add an Extra Protein

BLUE RIVER SUNSET DINNER

$20 per person

Garden Salad, Assorted Dressings, Honey-glazed Chicken, Meatloaf with Brown Gravy Chef’s Choice of Vegetables, Southern Red-skinned Garlic Mashed Potatoes, Bacon & Broccoli Slaw, Biscuits and Cornbread

LUNCH BUFFETS

THE DOGHOUSE GRILL-OUT

$17 per person

Ole Red Garden Salad, Assorted Dressings, Grilled Chicken with Alabama White Bar-B-Que Sauce, Grilled Sausages, Southern-Style Green Beans, Potato Salad, Bacon & Broccoli Slaw, Brown Sugar Baked Beans, Warm Biscuits and Rolls

WEST MAIN STREET TACO BAR

$17 per person

Beef Brisket, Pulled Pork, Smoked Pulled Chicken, Borracho Beans, Mexican Rice, Broccoli Slaw, Sausage Queso, Shredded Cheese, Pico de Galo, Bar-B-Que Sauce, Salsa, Shredded Lettuce, Shredded Cheese, Warm Flour Tortillas, Tortilla Chips

All Buffets Include Freshly Baked Cookies, Coffee, and Iced Tea

FANCY UP YOUR DESSERT

$5 per person

OLE RED VELVET CAKE BOURBON PECAN PIE CHEESECAKE WITH RASPBERRY SAUCE TRIPLE CHOCOLATE CAKE

All charges are subject to a 23% administration fee and applicable taxes

Recommended publications

Prep Ared F Ood S Ca T Al Og

PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available.
Happy Hour Drinks Menu

HAPPY HOUR DRINKS MENU Friday 5pm – 7pm Sparkling Cielo Prosecco $5.00 White Wine Two Oceans Sauvignon Blanc $5.00 Tribu Chardonnay $5.00 Rosé Wine Rosabella Rosato $5.00 Red Wine Tribu Pinot Noir $5.00 Tribu Malbec $5.00 Draught Beer Victory Golden Monkey Tripel Ale $5.00 Rogue Death Guy Ale $5.00 Kona Big Wave Golden Ale $5.00 Brooklyn Lager $5.00 Craft Beer (bottle) Kona Big Wave Golden Ale $5.00 Kona Hanalei Island IPA $5.00 Kona Fire Rock Pale Ale $5.00 Kona Longboard Island Lager $5.00 Omission Lager (gluten free) $5.00 Brooklyn EIPA $5.00 Brooklyn Brown Ale $5.00 Brooklyn Sorachi Ace $5.00 Brooklyn Lager $5.00 Victory Headwaters Ale $5.00 Victory 4 Front IPA $5.00 Victory Golden Monkey $5.00 Victory Dirt Wolf Double IPA $5.00 Spirits Prairie Organic Gin $5.00 Prairie Organic Vodka $5.00 Appleton Special Rum $5.00 Tequila Ocho $5.00 Sheep Dip Whisky $5.00 Pre-order beers, wines and spirits from our Brasserie Purveyors list, available on the Brasserie website. Call 945 1815 or email [email protected] for takeout, curbside pick-up or delivery. The Wicket Bar is available for private functions. Call 945 1815 for further details. HAPPY HOUR FOOD MENU Small Plates Crispy Fish Cakes, local greens, roasted beet & pickled red cabbage remoulade, smoked lemon $13.00 Smoked Fish Dip, avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette $13.00 Captain Dorson’s Grand Cayman Red Snapper Ceviche, garden seville orange aguachile, fennel, red onion, local seasoning pepper, tajin, cilantro, island crisps
COOKBOOK for a Sustainable Community

COOKBOOK for a Sustainable Community • Eat organic • Reduce meat & dairy consumption • Avoid processed foods • Eat locally grown • Reduce packaging & food waste SM sustainablesm.org The City of Santa Monica is commied to supporng sustainable, local, and organic food by helping to make sustainable food more accessible to community members. As a sign of this commitment, Santa Monica was the first city to sign on to the Cool Foods Pledge, and has elevated food sustainability to a priority focus within the Sustainable City Plan. One of the most meaningful acons community members can take is to reduce meat and dairy consumpon. This is why the city has joined the Meatless Monday campaign. In honor of the Meatless Monday campaign, we offer you the Meatless Monday Community Cookbook. These delicious recipes will enable you to start each week with healthy, environmentally friendly meat‐free alternaves. Our goal is to help you reduce your meat consumpon by at least 15% in order to improve your personal health and the health of the planet. This cookbook was created in collaboraon with Rosie’s Girls, The Office of Sustainability and the Environment, Community Arts Resources and the Santa Monica Farmers Markets. If you want to access this cookbook online or submit a recipe to be added to the online cookbook, please visit sustainablesm.org/food or contact the Office of Sustainability and the Environment at 310.458.4925. Printed on 100% post‐consumer recycled content paper. 1 sustainablesm.org/food TABLE OF CONTENTS APPETIZERS, SALADS & SIDES ................................. 3 Potato Rajas Tacos ................................................................ 13 Carrot‐Broccoli Slaw ................................................................ 3 Border Guacamole ...............................................................
Entrée Salads Hot Sandwiches

Starters Steak Bomb Eggrolls - 9 Soups Chef’s Soup of the Day, Clam Chowder, or Chili Cup Bowl 3.50 5.50 Entrée Salads House Garden Salad – Side 3.50 Large - 8 Caesar – Side 4 Large - 8 Caprese Salad - 10 Cobb Salad - 10 Vine ripened tomatoes & bocconcini mozzarella Chopped Romaine, Hard Boiled Egg, Red Onions, tossed with olive oil, fresh basil & Tomatoes, Smoked Bacon, Cucumbers, drizzled with balsamic glaze Bleu Cheese Crumbles, Sliced Avocado Balsamic Vinaigrette Harvest Salad - 12 Mixed Baby Greens, Shredded Carrots, Greek Salad– 10 Grape Tomatoes, Pickled Beets, Mixed Greens, Roasted Red Peppers, Sliced Gala Apples, Craisins, Candied Pecans, Grape Tomatoes, Cucumbers, Shaved Carrots, Warm & Crispy Goat Cheese, Greek Olives, Feta Cheese, Greek Dressing Vidalia Onion Vinaigrette These items may be added to any salad: Chicken Salad – 4 Tuna Salad - 4 Grilled Shrimp (5) – 8.5 Grilled Chicken Breast – 4 Steak Tips – 7 Salmon – 7 Lobster Salad - 12 Hot Sandwiches Please select French Fries, Fresh Made Potato Chips, Sweet Potato Fries, Cole Slaw or Fresh Fruit to accompany your sandwich. Onion Rings or Tator Tots for $1.00 additional charge Prime Burger - 10 Haddock Sandwich - 12 ½ Pound Angus Beef, Swiss, American, Battered Dipped Haddock Filet on a Cheddar or Bleu Cheese Toasted Brioche Bun Add Bacon - 1 Turkey Pastrami - 10 Caprese Grilled Chicken Sandwich - 10 Piled high with Swiss cheese & Mustard Vine Ripened Tomato, Mozzarella, Basil, Balsamic Glaze on Marble Rye Toasted Brioche Bun Lobster Roll – small 16 large 20 Lobster Salad, Celery, Mayonnaise, Chopped Lettuce, Toasted Roll *Consuming raw or undercooked eggs, beef, chicken or seafood may increase your risk for food borne illness.
Lunch Menu September 2

Todays’ ‘Brasserie Catch’ Highlights We’re dedicated to hauling in the freshest fish, on our own local deep-sea fishing boats, ‘Brasserie Catch I & II,’ and bringing it straight to our kitchen, to then serve at your table. SMALL PLATES Crispy Fish Cakes | 13 mixed greens, smoked lemon, charred local sorrel remoulade Thursday, 24 December Smoked Fish Dip | 13 avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette Captain Atlee’s Brac Yellowfin Tuna Tartar | 16 spicy soy vinaigrette, avocado purée, local cucumber, pickled garden radish, island crisps Executive Chef Cayman Conch Salad | 16 garden peppers, cucumber, red onion, cured sorrel, cilantro, spicy mango vinaigrette Dean Max and Chef LARGE PLATES Artemio Lopez ‘Brasserie Catch’ Yellowfin Tuna Poke Bowl | 23 jasmine rice, avocado, ‘coco bluff’ coconut kimchi, cucumber, garden radish, edamame, welcome you spicy soy, wakame, toasted sesame seeds Captain Atlee’s Brac Fermented Chili Marinated Yellowfin Tuna | 26 avocado & green pea purée, broccoli slaw, bok choy, orchard citrus aioli SHARE PLATES Chicken Liver Paté | 10 garden rosemary and cayman sea salt ghee, garden papaya chutney, grilled country baguette Brasserie Grilled Cheese | 9 soft brie, white truffle, local guava & jujube plum jam Charcuterie Platter | 25 prosciutto renzini, chorizo iberico, Brianza salami, gorgonzola, aged manchego, taleggio, castelvetrano olives, brasserie honey, spicy walnuts, grilled sourdough SOUPS & SALADS Caboose Roasted Butternut Squash Soup | CUP 6 garden pimento crema,
A Family Recipe Book for Kidney Patients

Third Edition Kidney Cooking A Family Recipe Book for Kidney Patients Recipes compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division, Atlanta, Georgia Kidney Cooking | Georgia Council on Renal Nutrition Table of Contents 3 Preface & Dedication 4 Acknowledgements 5 Main Dishes 45 Sides Dishes 70 Sauces 74 Desserts 103 Beverages 109 Children’s Recipes 117 Recipes & Menus for Special Occasions 129 Cooking Guidelines & Preparation Methods 138 Quick Guide to Food Labeling 139 Double-Cooking Method for Root Vegetables 140 References 141 Index of Recipes The recipes within this publication were compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division. For questions, comments or more information please contact the National Kidney Foundation, Georgia Division at 2951 Flowers Road South, Atlanta, GA 30341 or call (770) 452-1539. Visit us online at www.kidneyga.org. © Copyright 2013 by the Georgia Council on Renal Nutrition, National Kidney Foundation, all rights reserved. This material may not be published, broadcast, rewritten or redistributed in whole or part without the expressed written permission from the National Kidney Foundation. Connect with us on: www.kidneyga.org #nkf — 2 — Kidney Cooking | Georgia Council on Renal Nutrition Preface & Dedication Preface The first edition of this recipe book was initiated to incorporate foods most commonly used by dialysis patients and their families in the state of Georgia. This third edition will be of benefit to all persons with reduced kidney function and special dietary needs. Its purpose is to minimize problems that can occur in family meal preparation and selection, as well as provide, wholesome, attractive and palatable meals.
Lunch Menu at Zende

SEMI BUFFET COMBO DINNER MENU 1 Tapas In Sauce Dish and Spoon Prawn with Dry Chili Potato & Egg Plant Appetizers and Composed Salad Vegetables Slaw with Lamb and Lime Dressing Crunchy Oriental Seafood Salad with Honey pineapple Sweet potato Salad with Roasted Paprika Beef Charcoal Grilled octopus, Edamame Beans, Mushroom with Ponzu Dressing Malay Salad and Kerabu Sliced Local Fruit with Sambal Rojak or Dusted Asam Boi Sotong kangkung, Tauhu Bakar Kerabu daging Salai dengan Bunga Kantan Ulam-ulaman Sambal Belacan Plain Salad Bar Mesclun, Romaine Lettuce, Cucumber, Carrot, Artichoke, Beet Root, Young Corn, Broccoli Salad Condiments Olives, Pickled Vegetables, Gherkins, Jalapeno, Shaved parmesan Crouton, Beef bacon, Lemon, Pickled Onion, Capers, Pickled Garlic Sauces and Dressings Thousand Island, French dressing, Italian Dressing Caesar Dressing, Olive Oil Charcuteries Homecured and Smoked Fish (Tenggiri) Butchery Charcuteries and Cold Cuts – 2 types Seafood on Ice Pacific Prawns, Kapa, Clams Green Lips Mussels Wasabi Seafood Dressing and Condiments Cocktail Sauce, Hot Sauce, Red Chili Thai Dressing Lea & Perrins Sauce & Lemon Wedges Soup Cream of Broccoli Soup with Organic Corn Biscuit Main Course Pick and Choose Your Main Course Local Mee mamak Nasi Goreng Omelet Mee Rebu Chicken Rice Char Kway Teow Cantonese Kway Teow Western Fish & Chips Pasta Bolo & Napo Sandwiches Lamb Chop Chicken Chop Cajun Choice of Pizza 6’’ Selection of Ice Cream Vanilla, Strawberry, Chocolate Condiments Cookies Crumbs, Feuillantine, Chocolate Chips, Ground Nuts,
Orchards April 2021 Menu

The Orchards at Bartley Resident Menu This menu is subject to change due to the availability, shortage, and mismark of some products. March 29- April 4 Monday Lunch Tuesday Lunch Honey Garlic Chicken Thigh Sliced Beef Brisket with Gravy Or Parsley Potatoes Monte Cristo Sandwich Carrots Both Served with Scalloped Potatoes and Or Mixed Vegetables Eggplant Rollatini Dinner Linguini Marinara and Carrots Stromboli Chef’s Choice w/ Dinner Health Slaw Chicken Salad on a Whole Wheat Bread Or Served with Claremont Salad Shrimp Salad Platter Tomato, Cucumber on a Or Bed of Lettuce Sloppy Joe on a Bun Served with Claremont Dinner Roll Salad Wednesday Lunch Thursday Lunch Grilled Salmon Beef and Vegetable Stir Fry On Baby Greens Salad Over Rice Multigrain Roll Or Or Grilled Honey Mustard Chicken Breast on Mushroom Asiago Chicken with Rice and Baby Spinach with Mandarin Oranges Scandinavian Vegetables Dinner Dinner Grilled Chicken Teriyaki w/ Cheddar Cheese Corned Beef Rueben on Rye Bread Served and Scallions on a Bun w/ French Fries with Cole Slaw Or Or Ham and Melted Brie with Honey Mustard on a Chef’s Quiche Served with Cole Slaw and a Croissant Served with French Fries Dinner Roll Friday Lunch Saturday Lunch Sunday Lunch Boneless BBQ Pork Chop Fish and Chips w/ Tartar Sauce Stuffed Portabella served w/ Pasta or Mushroom with Spinach Capri Vegetable Blend Sliced Top Round of Beef with and Swiss Cheese or Gravy Or Jumbo Cheese Ravioli with Both served with Asparagus Grilled Turkey London Broil Marinara Sauce Capri Waffle Fries Both served with Roasted
PICK up and DROP OFFS 2021 WHO WE ARE Bites & Bashes Is a Los Angeles-Based Catering Company by Mother-Daughter Duo Julie and Crystal Coser

PICK UP AND DROP OFFS 2021 WHO WE ARE Bites & Bashes is a Los Angeles-based catering company by mother-daughter duo Julie and Crystal Coser. Crystal studied food science and food history at Harvard University while throwing events for the 8,000-student college before working at an experiential agency in Hollywood. She also is currently the Associate Editor of Eater LA. Julie is a Cordon Bleu-trained chef who has been in the restaurant and catering industry for 25 years. Clients include Google, Facebook, Apple, Amazon, Uber, Instagram, YouTube, The Clinton Foundation, Netflix, Harry Winston, NFL, Nike, Porsche, BMW, Red Bull, BCG, Bain, PlayStation, Beats by Dre, National Geographic, Hulu, Spotify, USC, UCLA, Honda, Smithsonian, Hennessy, Acura, Dannon, Nordstrom, Anthropologie, Cost Plus World Market, Levi’s, Uniqlo, Bare Minerals, and FabFitFun. POLICIES Pick Ups are available Tuesday to Saturday from 8 am to 3 pm at our café located at 25600 Narbonne Ave. in Lomita. Delivery begins at $25 for a 30 min delivery window between 9AM-5PM with a $250 food minimum, depending on location. Disposable chafing dishes with sternos are available for $12 each. Credit cards are subject to 5% processing fee. Email [email protected] to place your order. Pick Up and Drop Offs 2021 TRAYS WHITE PLATTER UPGRADE $8.50 Hors d’Oeuvres Salads | servings based on side portions • Seasonal fruit platter - $65 (serves 8-10) | $85 (serves 12-15) • Asian chicken with wonton crisps, almond, and sesame vinaigrette - $48 (serves 8-10) | $90 (serves 15-20) • Seasonal
This Weeks Menu

THIS WEEKS MENU March 1st - 7th, 2021 Entrée Salads Deli Sandwiches Roasted Beet and Mushrooms Salad Muffuletta Crispy Chicken Kale Salad Nashville Hot Chicken Sandwich Garden Salad Southwest Turkey Burger Caesar Salad Vegetable Wrap Gluten Free Ham and Swiss Reheatables Stuffed Shells Soup Turkey Bowl Wild Mushroom Bisque Guava Glazed Mahi Mahi Coconut Curry Beef Proteins Grilled Chicken Side Salads Teriyaki Salmon Panzanella Breaded Chicken Tenders Buffalo Chickpea Salad Spanakopita Bloody Mary Pasta Salad Tuna Salad Honey Orange Broccoli Slaw Mini Beef Wellington Helping you LIVE AND THRIVE THIS WEEKS MENU March 8th - 14th, 2021 Entrée Salads Deli Sandwiches Cobb Salad Bacon Cheddar Turkey Wrap Chicken Bacon Ranch Salad Smashed Chickpea Salad Sandwich Garden Salad Swiss Sauerkraut Sandwich Caesar Salad Roast Beef Wrap Reheatables Gluten Free Spicy Turkey Sandwich Beyond Sausage with Peppers and Onions Soup Taco Bowl Ground Creamy Tomato Bisque Chicken and Broccoli Alfredo Miso Glazed Cod Proteins Side Salads Grilled Chicken Surimi Crab Salad Classic Macaroni Salad Breaded Chicken Tenders French Onion Potato Salad Breaded Fried Mushrooms Farro Salad Cranberry Walnut Chicken Salad Thai Peanut Coleslaw BBQ Beef Brisket Helping you LIVE AND THRIVE THIS WEEKS MENU March 15th - 21st, 2021 Entrée Salads Deli Sandwiches Pub Salad Corned Beef with Cheddar Sandwich Irish Flag Salad Chicken Cordon Blue Wrap Garden Salad The Rachel Sandwich Caesar Salad BBQ Tofu Sandwich Reheatables Gluten Free Roast Beef Sandwich Tortellini Alfredo Soup Curry
What's Cookin? July 2020

What’s Cookin? July 2020 ~Milk Offered Daily ~Menu subject to change without noce~ Suggested $3 Donaon per meal Monday Tuesday Wednesday Thursday Friday For those 60+, their spouse of any age, or 1 2 3 disabled child; or a volunteer, the suggested Birthday Lunch Baked Fish w/Lemon Center Closed donation is $3.00. Please be generous and Meatloaf Rice Pilaf give what you can afford. This program relies Mashed Potatoes/Gravy Normandy Veggies for 4th of July on donaons to connue providing meals. Carrots Mandarin Orange Cup The full cost of the meal is $7.40 for those Tossed Salad Corn Muffin under age 60. Wheat Roll Lemon Bar An envelope is provided with your takeRout meal to make your donation. 6 7 8 9 10 Hobo Dinner w/Green Swiss Chicken Bake Myers Lunch Russian Chicken Amish Breakfast Casse- Beans/Potatoes/Carrots Wild Rice French Dip Sandwich Steamed Rice role w/Sausage/Potato Coleslaw Scandinavian Veggies Potato Chips Steamed Broccoli Brussel Sprouts Biscuit Broccoli Salad Scandinavian Veggies Fruit Cup Chocolate Chip Muffin Fruit Cup Blueberry Muffin Tossed Salad w/Fruit Dinner Roll Fruit and Yogurt Hope Royal Cookie 13 14 15 16 17 Cajun Chicken Pasta Beef Enchiladas Chicken Cordon Bleu Shepherds' Pie Biscuits & Sausage Steamed Cauliflower Spanish Rice Au Gran Potatoes Peas & Pearls Gravy Pea Salad Chuck Wagon Veggies Carrots Frog Eye Salad Hashbrown Pay Breadsck Fruit Cup Tossed Salad Dinner Roll Asparagus w/Lemon Cinnamon Muffin Biscuit Honey Lime Fruit Salad 20 21 22 23 24 Gillies Lunch Teriyaki Chicken Navajo Tacos Spaghe & Meatballs Center
"WEEK at a GLANCE" MENU May 29 - June 3 Call Ahead to Reserve Your Items: 626-441-2299 | Visit to Sign up for Weekly Menu Updates

"WEEK AT A GLANCE" MENU May 29 - June 3 Call ahead to reserve your items: 626-441-2299 | visit www.juliennetogo.com to sign up for weekly menu updates MONDAY 5/29 TUESDAY 5/30 WEDNESDAY 5/31 THURSDAY 6/1 FRIDAY 6/2 SATURDAY 6/3 Soup get well asparagus & broccoli get well gazpacho chilled pea & mint Other Special vegetable pot pie beef empanadas ham & cheese empanadas vegetable empanadas beef empanadas Casserole C seafood paella traditional lasagna chicken canelloni chicken enchiladas L Chicken O basil pesto stuffed sour cherry orange marmalade mango lime lemon herb S E coconut curried gremolata sundried tomato pesto ginger, honey, soy sour cherry Salmon D lemon grilled peach relish asian roasted peach relish chipotle cream sauce f red onion mango avocado pistachio cranberry mango avocado red onion o Entrée Specials r marinated ahi tuna with cilantro panko crusted ling cod flank steak smoked salmon sandwich flank steak shredded chicken in tomatillo sauce espresso bbq pork tenderloin shredded chicken in tomatillo sauce espresso bbq pork ribs espresso bbq pork ribs M pork roast with apples & leeks swiss chard/mushroom sav. tart artichoke & pancetta savory tart tomato basil savory tart cauliflower, gruyere savory tart E Entrée Salad M california chicken turkey salad with cranberries spa tuna salad filet of beef with arugula filet of beef with arugula O Vegetables R steamed vegetables roasted spring vegetables paprka carrots carrots with cumin & feta panzanella salad & I pea, mint & bacon broccoli with carrots & garlic green beans with pears

CATERING MENU MELODY DAVIS EVENT and SALES MANAGER [email protected] Opryevents.Com/Ole-Red