Menu
September 16-28
Monday, October 15
Lunch: southwest salad (corn, black beans, kidney beans, avocado etc)
Dinner: palak paneer curry (vegetarian) with naan and rice (dairy free options available)
Tuesday, October 16
Lunch: broccoli and cheddar soup with sourdough bread (GF and DF option: tomato soup)
Dinner: roast beef with side of asparagus and garlic knots (vegetarian option: warm lentil salad)
dessert: fruit salad
Wednesday, October 17
Lunch: baked potato bar
Dinner: spaghetti and meat balls with side of brussels sprouts (GF and veggie options available)
Thursday, October 18
Lunch: quinoa salad with mandarin oranges, walnuts, bell peppers, and goat cheese (grilled chicken in salad bar)
Dinner: chicken and cheese quesadillas (GF and DF options available) with strawberry kale salad
dessert: cheesecake brownies (GF and DF options available)
Friday, October 19
Lunch: thai chicken lettuce wraps (veggie option available)
Sunday, October 21
Dinner: baked ziti with caesar salad (GF, DF, veggie options available)
Monday, October 22
Lunch: falafels, tzatziki sauce, hummus and pita
Dinner: mushroom risotto and vegetables
Tuesday, October 23
Lunch: shrimp and grits with side of collard greens
Dinner: pesto pasta with Caprese salad (grilled chicken in salad bar) (GF option available)
dessert: dragon fruit, strawberries and oranges
Wednesday, October 24
Lunch: build your own avocado club sandwich
Dinner: sausage and roasted veggies (bell peppers, carrots, eggplant) (veggie sausage available)
Thursday, October 25
Lunch: salad with oranges, pomegranate, sliced almonds, radicchio (grilled chicken and goat cheese in salad bar)
Dinner: general tso's chicken and broccoli (tofu option available)
dessert: lemon bars
Friday, October 26
Lunch: potato and chicken croquettes
