JULES CATERING WEEKLY SPECIALS 4/10 4/14

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1 REGULAR SANDWICHES Herb Grilled Chicken and Cheddar Classic Chicken Salad Turkey and Havarti Grilled Vegetable with Pesto and Provolone Tomato, Mozzarella and Basil Classic Tuna Salad Ham and Swiss Roast Beef and Boursin SPECIALTY SANDWICHES Corned Beef and Swiss Prosciutto and Fresh Mozzarella Sesame Chicken Wrap Fried Eggplant and Provolone with Roasted Tomato Falafel with Grilled Vegetables and Tahini Sauce Chicken Caesar Wrap Turkey Club Roast Beef with Onion Twigs Sandwich Making Platters: BASIC Turkey, Roast Beef, Smoked Ham, Tuna, Grilled Chicken Breast, Swiss Cheese, Cheddar Cheese, Grilled Vegetables, Celery and Carrot Sticks EXECUTIVE Baked Ham, Buffalo Chicken Breast, Herb Roasted Turkey, Cheddar Cheese, Portabella Mushrooms, Sliced Tomatoes, Grilled Chicken Breast, Tuna, Herbed Havarti, Eggplant Parmesan, Salmon Salad with Capers & Mayonnaise, Chicken Salad with Red Grapes, Celery & Honey-Mustard Mayonnaise and Bleu Cheese Dressing MEDITERRANEAN Lemon Oregano Chicken Breast, Prosciutto, Salami, Shrimp, Tomato & Cucumber Salad, Stuffed Grape Leaves, Hummus, Tabbouleh, Sliced Tomatoes, Sliced Melon, Pickled Vegetables, Olives, Tzatziki Cucumber Yogurt Dip and Pita Chips

2 MONDAY Spinach and Cheddar Quiche Quiche Lorraine Chicken Soup with Matzah Balls Pepper Crusted Sirloin in Red Wine Sauce Braised Beef Short Ribs with Pearl Onions and Carrots in Port Wine Braised Brisket with Caramelized Onions and Carrots in Port Wine Grilled Salmon Provencal with Capers, Olives and Tomatoes Pan Seared Chicken Breast with Mediterranean Salsa Stuffed Bell Peppers with Basmati Rice and Grilled Vegetables Vegetable Terrine in Sundried Tomato Sauce Layered Grilled Vegetables and Herb Goat Cheese Wrapped in Phyllo Island Salmon Salad with Mango and Papaya in Curry Mayo Teriyaki Shrimp with Asian Noodle Salad Tofu Curried Rice Salad Greek Salad Field Greens with Apple, Cranberries and Pecans Field Greens with Gorgonzola, Caramelized Pears and Cranberries Black Bean, Corn and Jicama in Lime Vinaigrette Bowtie Pasta Primavera with Peas in Lemon Vinaigrette Tortellini with Sundried Tomatoes & Artichoke Hearts in Creamy Parmesan

3 TUESDAY Quiche Lorraine Spinach and Mushroom Quiche Bacon and Cheddar Quiche Grilled Salmon with Lemon Wedges Braised Brisket with Caramelized Onions Roast Capon Roulade with Wild Mushrooms and Matzah Stuffing (PASSOVER FRIENDLY) Make Your Own Fajitas: Chicken, Beef and Vegetarian Chicken Breast Stuffed with Spinach and Ricotta in Pesto Cream Baked Ziti with Chicken and Broccoli Grilled Portobello Mushroom Stuffed with Wild Rice Medley Sundried Tomato, Spinach and Mascarpone Ravioli in Garlic Cream Asparagus, Ricotta and Parmesan Agnolotti in Lemon Basil Cream Olive Oil and Fresh Herb Roasted Cauliflower "Steak" with Eggplant Caper Caponata Risotto Primavera with Peas Marinated Grilled Chicken with Roasted Vegetables Caesar Salad Field Greens OR with Chickpeas and Avocado with Mexican Toppings Field Greens with Apple and Cheddar and Spiced Pecans Field Greens with Gorgonzola, Cranberries and Pecans Spinach Salad with Goat Cheese, Caramelized Pears and Walnuts Bowtie Pasta Primavera with Peas in Lemon Vinaigrette Marinated Grilled Vegetable Salad Tortellini with Sundried Tomatoes & Artichoke Hearts in Creamy Parmesan Cavatappi Pasta with Vegetable Confetti Quinoa, Brown Rice and French Lentil Salad

4 WEDNESDAY Shrimp and Scallop Kebabs Grilled Salmon with Mediterranean Salsa Center Cut Lamb Chops with Turkish Spices and Moussaka [48 HOURS HOTICE] Chicken Breast Stuffed with Spinach and Ricotta in Pesto Cream Baked Orzo with Tricolored Bell Pepper Confetti Grilled Salmon Fillet with Asparagus, Yellow Bell Pepper and Cucumber Salad Italian Grilled Chicken w/ Green Beans and Roasted Red Peppers in Balsamic Vinaig Grilled Tofu with Orzo Pasta Salad Cobb Salad with Grilled Chicken Field Greens with Feta, Olives, Yellow and Red Tomatoes Field Greens with Chickpeas and Avocado Field Greens with Gorgonzola, Cranberries and Pecans Arugula Salad with Mozzarella Pearls & Grape Tomatoes Grilled Vegetable Salad Bowtie Primavera with Peas in Lemon Vinaigrette Tortellini with Sundried Tomatoes and Artichoke Hearts in Creamy Parmesan Tortellini with Roasted Red Pepper and Spinach in Pesto Penne with Smoked Gouda, Roasted Red Peppers and Spinach in Creamy Parmesan Cavatappi Pasta with Vegetable Confetti

5 THURSDAY Spinach and Mushroom Quiche Quiche Lorraine Grilled Skirt Steak with Chimichurri Sauce Make Your Own Fajitas: Chicken, Beef and Vegetarian Lime Honey Glazed Chicken with Tropical Fruit Salsa Chicken Breast Stuffed with Spinach and Ricotta in Pesto Cream Grilled Chicken with Artichokes and Mushrooms in Lemon Caper Sauce Fried Chicken Portobello Mushroom Stuffed with Black Beans and Tomato Salsa Asparagus, Ricotta and Parmesan Agnolotti in Lemon Basil Cream Olive Oil and Fresh Herb Roasted Cauliflower "Steak" with Eggplant Caper Caponata Baked Macaroni and Cheese Grilled Salmon Fillet with Asparagus, Yellow Bell Pepper and Cucumber Salad Grilled Skirt Steak with Roasted Vegetables Chicken Caesar Salad with Corn, Black Beans, Tomato and Cilantro Field Greens with Gorgonzola, Cranberries and Pecans Field Greens with Gorgonzola, Caramelized Pears and Cranberries Field Greens with Chickpeas and Avocado Spinach, Radicchio and Endive with Bacon and Chopped Egg Grilled Vegetable Salad Tortellini with Sundried Tomatoes and Artichoke Hearts in Creamy Parmesan

6 FRIDAY Baked Stuffed Shells with Herbed Ricotta in Marinara Tofu Curried Rice Salad Greek Salad with Chickpeas and Avocado Tortellini with Sundried Tomatoes and Artichoke Hearts in Creamy Parmesan Wild Rice with Corn and Peppers in Chili Lime Vinaigrette

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