The LunchBox Cafe 2018 AUGUST MENU MENU AGOSTO *DAILY VEGETARIAN OPTION *OPCION VEGETARIANA DIARIA

Transcription

1 2018 AUGUST MENU MENU AGOSTO THIRD WEEK MAPLE DIPPED ROASTED CHICKEN BREAST WITH FRESH MANGO SALSA CARROT TURMERIC MINI BRIOCHE ROLL MAPPLE DIPPED ROASTED EGGPLANTS AND BUTTERNUT SQUASH WITH FRESH MANGO SALSA LOADED AND RANCH CHICKEN RED BEANS HAWAIAN ROLL CARIBBEAN STYLE COSTA RICAN EATS WHITE FISH CASADO WHITE SWEET PLANTAINS BLACK BEANS ROASTED VEGGIES BAKED STRIPS OF BEEF MILANESA WITH SERVED WITH CAPRESE PASTA WITH FRESH TOMATOES, BASIL AND BAKED VEGGIE AND QUINOA STRIPS SERVED WITH FRESH MADE BEEF STEW WITH AND COUSCOUS AND BARLEY GOLDEN STEW NO SCHOOL ATLANTIC SALMON FLAKES AND ROASTED ZUCHINI OVER CREAMY LEMON-BUTTER BOWTIE PASTA CREAMY BOWTIE PASTA WITH ZUCHINI GRILLED CHICKEN WITH HOUSE CHIMICHURRI ROSEMARY BAKED BAKED STUFFED ZUCHINI BBQ CHICKEN SEASONED BAKED CREAM OF BROCCOLI ROASTED VEGGIE TIMBALE WESTERN CARIBBEAN SLOW ROASTED HONEY GARLIC CHICKEN JAZMIN WITH COCONUT MILK ROASTED HONEY GARLIC AND SQUASH PASTA BAR FEATURING BOLOGNESE AND/OR NEAPOLITAN SAUCES NEAPOLITAN LINGUINE TEX MEX LEAN BEEF BURRITO MEXICAN TOMATO AND NACHOS WITH OR W/O SAUTEED S TEX MEX BURRITO ITALIAN FRIDAY FEATURING HAM - AND MARGHERITA PIZZAS MAC 'N OR WITH OPTIONAL PARMESAN BURGER FRIDAY HOUSE MADE BEEF PATTIES AND OUR FRESH BAKED BUN LETTUCE, TOMATO POTATO CHIPS SAUCES ASSORTMENT VEGGIE- QUINOA BURGER ALL OUR LUNCHES INCLUDE THE FOLLOWING:

2 2018 SEPTEMBER MENU MENU SEPTIEMBRE DAILY VEGETARIAN OPTION OPCION VEGETARIANA DIARIA / BAKED HAWAIAN PINEAPPLE CHICKEN TERIYAKI STIR FRY WHITE HAWAIAN PINEAPPLE SAUTEED VEGGIES BALSAMIC POT ROAST BEEF WITH MEDITERRANEAN COUSCOUS WITH BROCCOLI AND ZUCHINI BALSAMIC POT ROAST BRAISED CHICKEN STEW LOADED MASHED AU GRATIN RATATOUILLE ITALIAN STYLE MINESTRONE SOUP CHICKEN NOODLE WITH CORN MINESTRONE SOUP NEW MEXICO'S COWBOY CHILI WITH BEEF AND RED KIDNEY BEANS ZESTY FIESTA MELTED NACHOS VEGETARIAN CHILI / CHICKEN FETUCCINE ALFREDO FETUCCINE ALFREDO WITH MUSHROOMS LIGHT CURRY FISH WITH BARLEY CURRY BUTTERNUT SQUASH WITH MARINATED ROASTED BRISQUET BBQ MASHED ITALIAN WEDDING SOUP NO SCHOOL THIRD WEEK/ NEW ORLEANS STYLE CHICKEN COLORFUL VEGGIES BEANS AND SAUTEED MEDLEY SHREDDED BEEF LATIN STYLE GARLIC-PARMESAN HERB SEASONED ROASTED STUFFED CABBAGE ROLLS ROASTED CUBAN CITRUS-GARLIC PORK WHITE SWEET PLANTAINS ORIENTAL TERIYAKI GLAZED FISH CHIKEN OR CHOW MEIN SHANGHAI NOODLE SOUP STIR FRY WITH TOFU GREEK FRIDAY CHICKEN GYROS WITH SAUTEED S TZATZIKI WITH GREEK YOGURT GYROS FOURTH WEEK/ ASIAN STYLE ORANGE CHICKEN BREASTS FRIED BROCCOLI L' ORANGE ATLANTIC SALMON FLAKES OVER BOWTIE PASTA WITH CREAMY PARISIENNE SAUCE OREGANO FOCACCIA CREAMY BOWTIE CHICKEN STEW WITH AND YELLOW TURMERIC RATATOUILLE BEEF STRIP FAJITAS SAUTEED VEGGIES FLOUR OR CORN TORTILLA WHITE BEANS SOUP ASSORTED SAUTEED VEGGIE STRIPS FIESTA FRIDAY FEATURING BBQ ROASTED CHICKEN ASSORTED PIZZAS VEGGIES BBQ ALL OUR LUNCHES INCLUDE THE FOLLOWING:!

3 2018 OCTOBER MENU MENU OCTUBRE DAILY VEGETARIAN OPTION OPCION VEGETARIANA DIARIA / CREAMY CILANTRO LIME SAUCE ROASTED CHICKEN BREAST POTATO SALAD CORN ON THE COB BBQ VEGGIES BEEF STEW WITH PILAF S RAGU PAN SEARED TILAPIA SERVED WITH LEMON- BUTTER SAUCE SCALLOPED VEGETARIAN DELIGHT CHICKEN PARMESAN TENDERS W/PANKO ROASTED AND BROCCOLI COUSCOUS HEALTHY LEEK- SOUP TEMPURA VEGGIES ORANGE GLAZED PORK WITH LIME ZEST ORANGE GLAZED AND CAULIFLOWER / BEEF ITALIAN LASAGNA GARLIC BREAD NEAPOLITAN RICOTTA LASAGNA TERIYAKI CHICKEN WITH BROCCOLI WHITE WITH SPINACH TERIYAKI EGGPLANT MARINATED ROAST BEEF GRAVY MASHED DELIGHT PASTA STATION FEATURING BOLOGNESES AND S PASTA WITH NO SHOOL THIRD WEEK/ ORANGE-LEMON CITRUS MARINATED ROASTED CHICKEN SEASONAL ROASTED PUMPKIN AND SAFFRON RISOTTO BBQ JACK RIGATONI PASTA WITH DICED PANCETA AND SUN-DRIED TOMATOES WITH SALSA PESTO ROSSO ITALIAN FOCACCIA RIGATONI WITH SUN- DRIED TOMATOES NEAPOLITAN SAUC OVEN ROASTED WHITE FISH SEASONED BAKED WHOLE WHEAT GARLIC ROLL LINGUINE PESTO WITH S VALENCIANA SPANISH STYLE WITH CHICKEN, CHORIZO AND S WHITE BEAN SOUP MEATLESS VALENCIANA GROUND BEEF CHALUPAS PICO DE GALLO AND CHEEDAR AU GRATIN CHALUPAS FOURTH WEEK/ CHICKEN PARMIGIANA SERVED OVER LINGUINE PASTA WITH MARINARA BREAD ROLL EGGPLANT PARMIGIANA ASIAN BEEF STRIPS WITH S FRIED WHITE ASIAN STYLE S BBQ APPLE PULLED PORK HOUSE MASHED VEGGIE QUINOA BBQ PATTIES CHICKEN BROCCOLI MAC AND BARLEY CHICKEN SOUP FRENCH ROLL BROCCOLI MAC AND PANKO FISH STICKS OF THE SEA SERVED WITH TEX MEX RANCH PIZZA ROLLS TEMPURA VEGGIES FIFTH WEEK/QUINTA SEMANA CHICKEN CACCIATORE LINGUINE OR PENNE WITH SALSA PEPPONE (TOMATO-BUTTER-OLIVE OIL-BASIL AND LIGHT HEAVY CREAM) FOCACCIA CARROT-ZUCHINI CACCIATORE OVEN ROASTED PORK ROLL STUFFED WITH DRIED APPLES, SERVED WITH CIDER GLAZE ORANGE GLAZED WHITE VEGETARIAN MEATLESS LOAF ALL OUR LUNCHES INCLUDE THE FOLLOWING:

4 2018 NOVEMBER MENU MENU NOVIEMBRE THIRD WEEK FOURTH WEEK FIFTH WEEK QUINTA SEMANA ROSEMARY BAKED CHICKEN CARROT-BARLEY ROASTED BUTTERNUT SQUASH AND VEGGIES CHICKEN FETUCCINE ALFREDO GARLIC BREAD BROCCOLI AND CAULIFLOWER FETUCCINE ALFREDO BEEF STEW PINTO PUMPKIN SOUFFLE STEW POP CORN CHICKEN BBQ AND KETCHUP SAUCES OPTIONAL BAKED SEASONED DICED CORN BREAD ROASTED ZUCHINI HONEY MARINATED ROASTED BRISQUET BBQ GARLIC MASHED BBQ QUINOA BALLS SHEPHERD'S PIE COUSCOUS WITH BUTTERY BROCCOLI AND VEGETARIAN SHEPHERD'S PIE THANKSGIVING SPECIAL ROASTED TURKEY W/SAVORY STUFFINGS MASHED CORN MEATLESS LOAF FISH FINGERS WITH TARTAR SAUCE HOUSE MASHED POTAOES VEGGIE STRIPS WITH DIPPING SAUCES FISH PAELLA (NO SHELLFISH) AND FISH MED STYLE BREAD ROLL PAELLA ROPA VIEJA CUBAN SHREDDED BEEF YELLOW (TURMERIC) CARROT PUMPKIN TART VEGGIE RATATOUILLE ROCKET PESTO PASTA WITH SPINACH, BROCCOLI AND CHERRY TOMATOES OR SICILIAN PASTA PARMESAN FISH STEW WITH VEGGIES CHHESY MASHED TOMATO SOUP VEGGIE CHICKPEAS STEW NEAPOLITAN LASAGNA WITH RICOTTA CREAM OF BROCCOLI W/CROUTONS ITALIAN ROLL RAVIOLIS AND SPINACH WITH GARLIC BREADSTICKS AUTUM LENTIL SOUP THANKSGIVING BREAK ORANGE CHICKEN ORIENTAL EGG FRIED WITH HAM BUDDHA VEGGIES ASIAN NOODLE SOUP STIR FRY ALL OUR MENUS INCLUDE THE FOLLOWING, SERVED EVERY DAY: MEXICAN CHICKEN ENCHILADA JALAPENO BREAD HAPPY FRIDAY FEATURING HOUSE BURGER PATTIES AND FRESH BAKED BUNS WITH TOPPINGS VEGGIE BURGERS HONEY CHICKEN BACON MARINARA - PIZZAS (DOUGH MADE WITH ROASTED SQUASH) MAPLE BUTTERNUT SQUASH THANKSGIVING BREAK TURKEY AND PORK CARNITAS BURRITOS FLOUR/CORN TORTILLA MELTED NACHIOS RED BEANS SAUTEED ASSORTED VEGGIES BURRITO FRESH SEASONAL PRODUCE AND VEGGIES THAT COME FROM A CERTIFIED LOCAL PURVEYOR HAND PICKED ALL OUR BREAD AND PASTRIES ARE BAKED DAILY WITHOUT USING ANY PRESERVATIVES... DO NOT OFFER ANY KIND OF NUT PRODUCT IN OUR SNACK BAR. IF YOU NEED A CELIAC, VEGETARIAN OR VEGAN DIETARY REGIME PLEASE LET US KNOW SO WE CAN HAVE AN ALTERNATIVE TO THE DAILY FEATURED MENU.

5 2018 DECEMBER MENU MENU DICIEMBRE CHICKEN STEW WITH AND WILD SWEET & STEW GARDEN STYLE MEATBALLS WITH FRESH MARINARA PASTA ITALIAN FOCACCIA QUINOA & DEHYDRATED SOY MEATLESS BALLS LEMON-CITRUS CHICKEN BREAST LENTIL MED STYLE FRITTATA CHICKEN CROQUETTES WITH AIOLI SCALLOPED ITALIAN MINESTRONE SOUP WITH WHITE BEANS AND VEGGIES VEGGIE CROQUETTES GREEK FRIDAY FEATURING ROASTED BEEF AND VEGGIES GYROS MEDITERRANEAN COUSCOUS GREEK SALAD VEGGIE GYROS HONEY MAPLE GLAZED HAM EXOTIC VEGGIES OVER FARFALE PASTA WITH SPINACH PESTO HONEY MAPLE SEASONAL VEGGIES & CHICKPEAS-SPINACH LATIN STYLE PREMIUM GROUND BEEF & BEANS DEHYDRATED SOY AND QUINOA GROUND MEATLESS ITALIAN STYLE CANNELONI STUFFED WITH BEEF OR RICOTTA WITH SPINACH SERVED WITH ITALIAN ROLL RICOTTA AND SPINACH CANNELONI7 RAINFORREST ROAST BEEF WITH AU JUS GARLIC MASHED TOMATO SOUP WITH MINI ROLL STUFFED TOMATOES HAVE A WONDERFUL CHRISTMAS BRAKE EVERYONE!!! ALL OUR MENUS INCLUDE THE FOLLOWING, SERVED EVERY DAY: FRESH SEASONAL PRODUCE AND VEGGIES THAT COME FROM A CERTIFIED LOCAL PURVEYOR HAND PICKED ALL OUR BREAD AND PASTRIES ARE BAKED DAILY WITHOUT USING ANY PRESERVATIVES... IF YOU NEED A CELIAC, VEGETARIAN OR VEGAN DIETARY REGIME PLEASE LET US KNOW SO WE CAN HAVE AN ALTERNATIVE TO THE DAILY FEATURED MENU.!