Mon-lunch

Roasted  Garlic Hummus with Fresh Vegetables

Mon-dinner

Herb roasted bone in chicken, Rosemary roasted potatoes, Broccoli

Tues-lunch

Chicken and Corn Tortilla Flautas with Shredded Lettuce and Pico d’ Gallo

Tues-dinner

Grilled pesto tri tip steak, Potato pancakes made with potato flour, grilled eggplant

Wed-lunch

Quinoa with Grilled Vegetables with GF Crackers

Wed-dinner

BBQ chicken with Chive mashed potatoes and corn

Thurs-lunch

Prosciutto wrapped asparagus and melon and fruit display

Thurs-dinner

Sesame ginger seared salmon, Vanilla scented jasmine rice and Asian stir fry vegetables

Fri-lunch

Grilled Chicken Wrap in a Brown Rice Tortilla & fresh whole fruit

Fri-dinner

Shrimp scampi with Olive oil and Garlic, Fussily Pasta with tomato garlic and basil sauce and peas.

Mon-lunch

Tabbouleh with cucumber & tomatoes slices and marinated olives

Mon-dinner

Chicken Forever,  Molasses glazed baby carrots with squire Potatoes

Tues-lunch

Marinated Chicken Satay with pineapple relish w/ GF crackers

Tues-dinner

Tequila cilantro grilled tuna, brown rice and yellow squash medallions

Wed-lunch

Soba & Vegetable Stir Fry with a sesame ginger vinaigrette & GF roll

Wed-dinner

Chicken Piccata with potato flour w/ herbed GF Penne Noodles

Thurs-lunch

Fresh Hierloom Tomato and Basil Salad with Balsamic Reduction and Olive Oil

Thurs-dinner

Beef tenderloin in roasted garlic and sage au jus, grilled zucchini and red peppers, Baked Potato

Fri-lunch

Thai Chicken Salad in Bibb Lettuce Cups

Fri-dinner

Pork loin with apple brandy reduction, jasmine rice and sugar snap peas

Mon-lunch

Tuna Salad on a bed of Red Leaf Lettuce served with GF Crackers

Mon-dinner

Citrus sage grilled turkey breast with orange glazed baby carrots and rosemary roasted potatoes

Tues-lunch

Jamaican Jerk Chicken Wings with a mango dipping sauce

Tues-dinner

BBQ Brisket and braised vegetables with Baked Beans

Wed-lunch

Roasted Red Pepper & Tomato Soup with a GF Roll and an apple

Wed-dinner

Chicken Marsala with Rosemary whipped potatoes

Thurs-lunch

Spring roll with GF Noodles, julienne Vegetables & a plum dipping sauce and a whole pear

Thurs-dinner

Chimmichurri Beef Medallions with Spanish rice and roasted tomatoes

Fri-lunch

California Turkey Wrap in a Brown Rice Tortilla assorted freshly sliced fruit

Fri-dinner

Red Curry Shrimp with sweet Sticky Rice and ginger lime bok choy

Mon-lunch

Refried Been Dip with multi colored Tortilla Chips, Lettuce, salsa and Avocado

Mon-dinner

Grilled Garlic Chicken Breast over GF Pasta with Olive Oil and Chef's choice of vegetable

Tues-lunch

Asparagus and caramelized onion frittata and GF roll

Tues-dinner

Skirt Steak Fajitas with Corn Tortilla and black bean salsa, brown rice

Wed-lunch

Spaghetti Squash with cilantro, diced tomatoes and potato wedges,

Wed-dinner

Chicken Stew with grilled Polenta Rounds

Thurs-lunch

Saffron infused egg salad with endive with GF Crackers

Thurs-dinner

Stuffed Cabbage with Beef, Jasmine rice and vegetables topped with an apricot hoi sin sauce

Fri-lunch

Sesame Soy Chicken Thighs, with braised Cabbage

Fri-dinner

Seafood Jambalaya over steamed white rice

Mon-lunch

Baked Potato with broccoli, Chives and Bacon Bits with cubed honeydew

Mon-dinner

Chicken Carbonara over GF Pasta and sherry roasted mushrooms

Tues-lunch

Quinoa Salad with Chick Peas, lemon, parsley red onion and grilled vegetables, GF crackers

Tues-dinner

Steak Enchilada, refried beans, honey glazed corn

Wed-lunch

Grilled Asparagus with hardboiled egg over baby spinach with a lemon vinaigrette & GF Crackers

Wed-dinner

Lamb Stew with lentils and sautéed Zuccini with Red Pepper

Thurs-lunch

Bacon and Spinach Frittata and GF Roll

Thurs-dinner

Oat Coated Chicken, steamed Broccoli and honey glazed sweet potatoes

Fri-lunch

Turkey Bolognese over GF Pasta and Chef's choice of vegetable

Fri-dinner

Poached Salmon, wilted spinach with garlic sauce and parsley potatoes

Mon-lunch

Popcorn cake with poached pears and grapes

Mon-dinner

Flat iron steak with pepper berry merlot reduction w/ rosemary potatoes and steamed broccoli

Tues-lunch

Asian Chicken Pinwheels in a brown rice tortilla and a sliced pear

Tues-dinner

Pork Tenderloin with a port and dried cherry reduction served with steamed brown rice, green beans and roasted shallots

Wed-lunch

Salmon Risotto Cakes with Remoulade Sauce

Wed-dinner

Chicken Piccata, Wild mushroom risotto, roasted patty pan vegetables

Thurs-lunch

Lox with GF Bagel and dairy free cream cheese, cucumbers, sliced tomatoes with strawberries & Grapes

Thurs-dinner

Eggplant Parmesan (no cheese) with tomato basil sauce over GF Noodles

Fri-lunch

GF Granola with Mixed Berries

Fri-dinner

Ginger braised Chicken wrapped in bok choy over Jasmine Rice

Mon-lunch

Salmon Risotto Cakes with Remoulade Sauce

Mon-dinner

BBQ Chicken with Squire Potatoes and Corn

Tues-lunch

Hearts of Palm, artichokes and cherry tomatoes over baby mixed greens with a Lemon Vinaigrette dressing with GF Crackers

Tues-dinner

Lemon Crusted Sole with Green Beans, grape seed oil and feta, New boiled potatoes with scallions

Wed-lunch

Peaches & Blue Berries w/ GF crackers and Hard Boiled Egg

Wed-dinner

Turkey Meatballs with Marinara over GF Pasta, Grilled Zucchini

Thurs-lunch

Fresh Fruit Kabob with Granola and GF Crackers

Thurs-dinner

Grilled and slow roasted baby back ribs with sweet baby ray’s sauce, Chef's choice of vegetable with Baked Potato Skins

Fri-lunch

Potato Pancakes with Apple Sauce and Chives

Fri-dinner

Pecan encrusted chicken with pineapple relish, Wild rice blend with tarragon stock with caramelized cherry tomatoes