Dine In Meal Schedule
We use fresh in-season ingredients; some items on the menu may change based on ingredient availability.
Vegetarian versions available for any meal below.
Click here for Nutritional Information
Vegetarian versions available for any meal below.
Click here for Nutritional Information
Week of November 15 - 19Monday
ROAST BEEF WITH DIJON SAUCE –Thinly sliced marinated roast topped with a silky sauce made with garlic, white wine and Dijon mustard. Served with roasted red potatoes and homemade creamed spinach.
Tuesday
CHICKEN SHAWARMA – Oven roasted, yogurt marinated chicken with lemon rice and green beans and scallions.
Wednesday
SAUSAGE CASSOULET – ‘Night Breakfast’: Baked casserole of sweet sausage, potatoes and a mixture of fresh herbs and cheeses. Served with bell pepper peach sauté.
Thursday
LEMON CHICKEN PICCATA – Sautéed chicken breast with a creamy lemon sauce, mushrooms, artichokes and capers served with broccoli florets and angel hair pasta in a light garlic butter sauce
Friday
BAKED TILAPIA WITH CREAMY DIJON SAUCE – Flaky fillet baked in a tangy dijon sauce. Served with sweet bell pepper rice and roasted seasonal squash.
Week of November 29 - December 2Monday
ROASTED FILLET IN BEER STOCK – Fish fillet poached in beer stock and fresh herbs served with sweet grilled asparagus and horseradish spiked mashed potatoes
Tuesday
COCA COLA BRAISED PORK WITH KALE - Slow cooked and tender with braised Lake, sweet onions and potatoes au gratin
Wednesday
CORIANDER CHICKEN – Tender chicken in a cornmeal and coriander crust served with cheesy Asiago broccoli florets and black bean salsa
Thursday
SICILIAN SAUSAGE AND POLENTA – Sweet grilled sausage and bell peppers in a creamy gorgonzola and mushroom sauce served over slow cooked polenta
Friday
PEAR STUFFED PORK TENDERLOIN – Delicate roasted pork tenderloin stuffed with pears, onions, almonds and spices. Served with fresh green beans and mashed sweet potatoes
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Week of November 22 - 26Monday
PORK AND PINEAPPLE FRIED RICE – Classic fried rice with pineapple, soy and citrus, and marinated pork with miso roasted cabbage and sweet onions.
Tuesday
SUMAC CRUSTED SKIRT STEAK - Juicy rubbed steak with sharply sweet pomegranate reduction served with seasoned roasted yams and fresh Spring vegetables.
Wednesday
SWEET AND STICKY CHICKEN – Sweet marinated skinless dark meat chicken served with baked sweet potato fries and steamed broccoli.
Thursday
RUSSIAN TURKEY TOMATO STEW - Tender turkey breast pieces and diced tomatoes in homemade stock with potatoes, celery, carrots, onions, raisins and spices. Served with Harvest toast and buttery apple spread.
Friday
SPAGHETTI WITH RED CLAM SAUCE – Light and snappy: Diced clams in a slow simmered roux of tomatoes, capers, garlic and parsley served over al dente pasta.
Week of December 5 - 9Monday
MANGO CHICKEN YAKISOBA – Strips of juicy chicken stir fried with sugar snap peas, water chestnuts, scallions, mango slices and spices in a light sauce over Yakisoba noodles and topped with ground peanuts
Tuesday
MOROCCAN MEATBALL TAGINE - Moroccan spiced beef meatballs in a sweet and savory sauce with vegetables served over couscous
Wednesday
IRISH CORNED BEEF WITH GUINNESS MUSTARD – Traditional Irish Corned Beef with root vegetables served with sweet and sour red cabbage and topped with homemade Guinness mustard
Thursday
ZITI WITH CHICKEN IN PESTO – House made hearty pine-nut pesto sauce with sliced roasted chicken and artichokes
Friday
ROASTED FILLET IN BEER STOCK – Fish fillet poached in beer stock and fresh herbs served with sweet grilled asparagus and horseradish spiked mashed potatoes
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Week of December 12 - 16Monday
ARTICHOKE CHICKEN – Tender chicken breast baked in a velvety sauce of artichoke hearts, garlic, parmesan and spices. Served with roasted potatoes and steamed Mexican squash.
Tuesday
FRUITED TAHINI PORK – Sesame tahini and apple stuffed pork loin, roasted, served with green beans and peppered brown rice.
Wednesday
CARIBBEAN SKIRT STEAK – Tender steak rubbed with Caribbean spices and grilled. Served with corn succotash and banana cumin cornbread stuffing.
Thursday
GRILLED CHICKEN IN BANANA CREOLE SAUCE – Marinated chicken breast served over fragrant buttery cilantro rice and green beans.
Friday
MILANESE SHRIMP AND SAUSAGE – Succulent shrimp and sausage prepared in a sweet mushroom tomato sauce served over ziti pasta.
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Week of December 19 - 23Monday
PUMPKIN CHICKEN MOLE FUSION – Chicken breasts stewed in a Mexican fusion Mole sauce with spices, pumpkin puree and a touch of bittersweet chocolate. Served with Spanish rice, ranch beans, and sweet cornbread.
Tuesday
HOMEMADE MEATLOAF IN TANGY SAUCE – Juicy beef meatloaf in tangy sauce served with mustard green beans and seasoned mashed potatoes.
Wednesday
TEQUILA CHICKEN FETTUCCINI – Tangy Tequila spiked creamy lime sauce with tender chicken breast over al dente pasta.
Thursday
MAPLE GLAZED BABY BACK RIBS – Sweet and tender pork ribs served with fresh corn on the cob and warm potato salad.
Friday
MACADAMIA CRUSTED SWAI – Flaky tropical fish fillet thickly crusted with scallions, macadamia nuts and breadcrumbs. Served with sweet pepper rice pilaf and steamed Chinese broccolini.
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