August 20th to 24th

Staff Breakfast Menu Lunch/Dinner Menu
Monday
  • Mixed Summer Vegetable Scramble
  • Chicken Apple Sausage
  • Fresh Fruit
  • Grilled tri tip steak
  • Giant white beans salad with fine herbs, crushed egg, and sherry vinaigrette
  • Roasted brussel sprouts, shaved grana padano cheese, lemon zest
  • Spaghetti squash with spicy marinara
Tuesday
  • French Toast Casserole
  • Bacon
  • Fresh Fruit
  • Seared airline breast chicken with sauce verte
  • Roasted acorn squash, with pine nuts and currants
  • Bowtie pasta salad with arugula, feta and toy box tomatoes
  • Seasonal mixed greens with honey mustard vinaigrette
Wednesday
  • Tex Mex Scramble
  • Thick-Cut Maple Bacon
  • Fresh Fruit
  • Roasted pork loin with apple walnut chutney
  • Heirloom tomatoes, frisee, and arugula salad with a sherry vinaigrette
  • Wild rice with sauteed squash
  • Butter lettuce and fresh herb salad with a champagne vinaigrette
Thursday
  • Assorted Pastries
  • Fresh Fruit
  • Grilled bavette steak with blue cheese compound butter
  • Sauteed portobello
  • Patatas bravas with harissa aioli
  • Haricot vert salad, with walnuts, tarragon, golden raisins, and vinaigrette
Friday
  • Scrambled Eggs
  • Bacon
  • Assorted Toast
  • Fresh Fruit
  • Lemon and herb roasted chicken
  • Sauteed spinach with garlic and lemon
  • Saffron rice pilaf
  • Melon, cucumber, tomato, and feta salad