Monday, October 6th
Salad
Romaine salad with cherry tomatoes, cucumber, cojita, jicama, radish, pepitas, chili lime vinaigrette
Entree
Latin grilled flank steak
Delicious Sides
Chipotle honey roasted yams
Creamy black beans with cheese
Veg option: Zucchini and corn tortitas with tomatillo salsa
Desserts
Chocolate caramel sea salt tartlets
Tuesday, October 7th
Salad
Arugula salad with fennel, hazelnuts and pears, sherry vinaigrette
Entree
Porchetta style roast pork
Delicious Sides
Orecchiette pasta with broccoli rabe, seared cauliflower, capers, garlic, chili flakes, pecorino
Braised romano beans
Vegetarian option: Italian butter beans, kale and tomatoes
Dessert
Tea cookies
Wednesday, October 8th
Salad
Ceasar salad
Entree
Tuscan grilled chicken
Delicious Sides
Garbanzo bean salad with roasted peppers, grilled onions, cherry tomatoes and feta cheese Vegetarian entree -Grilled vegetable platter
Soup
Italian wedding soup with chicken meatballs
Dessert
Apple polenta crisp, whipped cream
Thursday, October 9th
Salad
Mixed greens with cherry tomatoes, pickled red onions, cucumber, crumbled blue cheese and red wine vinaigrette
Entree
BBQ chicken
Delicious Sides
Classic baked beans
Baked summer squash and caramelized onion gratin
Vegetarian option: Vegetable and tofu kabobs with arugula pesto
Dessert
Dark chocolate brownies
Friday, October 10th
Salad
Mixed greens with apples, goat cheese, walnuts, pomegranates champagne vinaigrette
Entree
Herbed roasted turkey breast with Jus
Delicious Sides
Wild rice pilaf with butternut squash, kale and walnuts
Roasted cauliflower with red onion-caper-parsley relish
Veg option -Wild mushroom, leek and fromage blanc tart
Dessert
Lemon bars
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