Last Edit: January 16, 2018 CYCLE 4 DINNER SATURDAY SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Spring 2018 Sustainable Dining Day EMILY'S Feta Cakes w/ Spaghetti Squash with Seitan and Stuffed Peppers w/ Chermoula Roasted Eggplant Black Pepper Tofu-GF/DF/V Roasted Beet, Carrot and Kale Teriyaki Pineapple Stir-Fry Bowl Olive Tapenade-GF/DF/V Mushroom Bolognese-DF/V Spanish Rice & Pigeon Peas Bulghur wheat salad and Coconut Jasmine Rice-GF/DF/V with Quinoa and Horseradish Broccoli, Mushroom, spinach, and and Mixed Greens-GF/DF/V Roasted Sweet Plantains-GF/DF/V Lemon Yogurt-VEG Gingered Cucumber Salad-GF/DF/V Cream, Toasted Pepitas-GF/DF/V Carrot, Nappa Cabbage, fresh herbs served over brown rice-GF/DF/V Grain Salad and Fruit Bar Grain Salad and Fruit Bar Grain Salad and Fruit Bar Grain Salad and Fruit Bar Grain Salad and Fruit Bar Grain Salad and Fruit Bar Grain Salad and Fruit Bar Vegetarian and/or Vegan Soups Vegetarian and/or Vegan Soups Vegetarian and/or Vegan Soups Vegetarian and/or Vegan Soups Vegetarian and/or Vegan Soups Vegetarian and/or Vegan Soups Vegetarian and/or Vegan Soups THE DINER Grilled Local Beef Burgers-GF/DF Breaded Pork Chops Chef Carved Roast Beef-GF/DF Hickory House Smoked BBQ Beef Local Chicken "Riggies" with Grilled Ranchero Chicken with "Steak Night" Lettuce, Tomato and Onion White Country Gravy Au Jus Brisket Rigatoni pasta, hot and sweet peppers Monterey Jack Cheese and Salsa Salt Potatoes-GF,DF,V Wild Rice Pilaf with herbs-GF,DF,V Garlic Mashed Potatoes-GF/DF/V Boiled Potatoes-GF/DF/V and marsala cream sauce Jack Cheese Grits-Veg Onion rings-Veg Entree #1 Steak Fries-Veg Roasted Sweet Potato Bar-GF/V Featuring pleasant valley farm yams Assorted Cold Toppings Kickin' Chicken Sandwich Plated Chicken Marsala Grilled Key West Chicken Plated Eggplant Rollatini with Cajun Shrimp Fajita-GF Olive Oil Herb- Roasted Atlantic Assorted Toppings Cioppino (fish stew) Sundried tomato and Spinach Lime Marinade, Mango Pico de Gallo-GF Fresh Pomodoro Sauce and Shaved Warm white corn tortillas Haddock-GF/DF Caramelized Onions and Shrooms w/ Grilled Ciabatta Bread Orzo-Veg White and Wild Rice-GF/DF/V Parmesan-Veg Red Beans and Rice-GF/DF/V Brown Rice Pilaf-GF/DF/V Entree #2 Avocado Ranch, Bacon, Blue Marsala wine sauce Peppers and onions-GF Cheese Steamed Broccoli with Pacific Coast Blend Veg-GF/DF/V Steamed Mix Veg-GF/DF/V Sautéed Green Beans-GF/DF/V Steamed Broccoli-GF/DF/V Roasted Cauliflower-GF/DF/V Roasted Broccoli Crowns-GF/DF/V Roasted Onions-GF/DF/V Braised Collard Greens-GF/DF Garlic Braised Kale-GF/DF/V Roasted Carrots w/ Parsley-GF/DF/V Roasted Autumn Vegetables- Sautéed Swiss Chard-GF/DF/V Sautéed Spinach-GF/DF/V Signature Veggies Steamed Greens Beans Drizzled GF/DF/V with Olive Oil and S/P-GF/DF/V PASTA Penne Carbonara Lasagna Bolognese Mac N Cheese Bar Cavitappi Cheese Tortellini "Plated" Chef's choice plated entrée (Prosciutto, Peas, Alfredo) Fresh basil and Ricotta Assorted Hot & Cold Toppings Tossed w/ Fresh Tomato Caprese w/ Roasted Garlic Cream, Portobello Mushroom Ravioli Arugula and Balsamic Glaze-Veg Sundried Tomatoes & Artichokes with Creamy Tomato Sauce and Fresh Herbs-Veg Pasta Bar Pasta Bar Pasta Bar Pasta Bar Pasta Bar Pasta Bar Pasta Bar GLOBAL Korean Bibimbap Chicken LoMein Harissa Chicken Thighs Sweet and Sour Chicken with Pineapple Red's Best catch of the day Udon Noodle Bowl with Bok Choy Pork Soft Taco Israeli Couscous Pilaf Sweet and Sour Tofu with Pineapple-Veg over Lemon Cilantro Rice Shiitake, Hot Chili and Fresh Herbs Green Chili w/ Hominy & Beans Cilantro Steamed Rice-GF/DF/V Coconut Curry Sauce Veg Fresh Pico de Gallo Congee Bar Congee Bar Noodle Bar Noodle Bar Noodle Bar Noodle Bar Noodle Bar.