Monday
Alsatian Choucroute
Slow braised red and green winter cabbage, poached apple, caramelized onion, bratwurst, bacon and chicken
Warm German Potato Salad
Blanched russet potato folded into dijon aioli. Hard egg, celery and caper
Vegan Option
Grilled extra firm tofu scented with juniper, rosemary and dijon mustard, choucroute braised with vegetable stock, potato and caramelized onion
Mixed Greens
Organic mix’t greens with winter garniture
Tuesday
Southern-American Bar-B-Que
Sweetly lacquered and roasted pork ribs and bone-in chicken
Marinated Cabbage and Brussels Sprouts
Agave syrup aioli, shredded red onion, celery and fennel
Cool Mac And Cheese Pasta Salad
Elbows, mirepoix and brie cheese
Colleen’s Country Cornbread
Mixed Greens
Organic mix’t greens with winter garniture
Wednesday
Moussaka
Braised vegetable casserole in traditional Greek style
Spiced yogurt roasted chicken
Cucumber-tzatziki sauce
Warm focaccia bread salad
Cherry and grape tomato, fennel, oregano and feta
Mixed Greens
Organic mix’t greens with winter garniture
Thursday
Provincial Ratatouille
Roasted then braised eggplant red pepper calico onions and garlic in sauce Provencal
Mixed Grill in the Basque Style
Flank steak, pork shoulder, turkey and chicken breast seasoned with harissa, basil and sherry
Winter Bean Salad
Cranberry bean, garbanzo and haricot vert, warm sherry vinaigrette
Mixed Greens
Organic mix’t greens with winter garniture
