Monday, November 18th
Baby spinach salad with pomelo, red onion, avocado, and korean dressing
Entree
Korean bbq short ribs
Delicious Sides
Steamed jasmine rice
Sesame broccoli salad
Veg option: Tofu, daikon and kimchi stew
Kimchi, pickled carrots and turnips
Desserts
Lime meringue tartlets
Tuesday, November 19th
Salad
Arugula salad with oranges, avocado, goat cheese, and citrus vinaigrette
Entree
Grilled latin rubbed flank steak
Delicious Sides (choose one)
Mexican red rice
Cheesy black beans
Tortilla chips, roasted tomato salsa, guacamole
Vegetarian option: Jack cheese, poblano and mushroom enchilada with salsa verde
Dessert
Mexican wedding cookies
Wednesday, November 20th
Salad
Romaine salad with croutons, shaved radish, cucumber, hard cooked egg, pickled red onions, red wine vinaigrette
Entree
Braised chicken with onions, tomatoes, and mushrooms
Delicious Sides (choose one)
Creamy polenta with parmesan
Sautéed broccoli rabe with garlic and chili flakes
Veg option – Eggplant parmesan with tomato sauce and mozzarella
Dessert
New York style cheesecake bars
Thursday, November 21st
Salad
Mixed greens with persimmons, pomegranates,, shaved parmesan, white balsamic vinaigrette
Entree
Herb roasted turkey breast with gravy and cranberry relish
Delicious Sides
Sour cream mashed potatoes
Blue lake beans, mushrooms and shallots
Vegetarian option: Roasted acorn squash with quinoa, almond, dried cranberry and parsley
Dessert
Chocolate pecan pie with whipped cream
Friday, November 22nd
Lunch
Green papaya salad with long beans, cherry tomatoes and toasted cashews
Entree
Lemongrass chicken skewers and red curry beef skewers
with peanut sauce
Delicious Sides
Fried tofu and vegetable salad with miso dressing
Thai noodle salad with toasted peanuts, vegetables and cilantro dressing
Vegetarian option: Lemongrass grilled tofu skewers
Dessert
Gingersnap cookies
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