A pril 2019 - Week 1 1 2 3 4 5 SOUTHWEST BAR SO-CAL CAFÉ DAY INDIAN CUISINE DAY PICNIC AT THE PARK DAY LITTLE ITALY DAY BASE Chopped Romaine Spring Mix (HOT) Santa Fe Grilled Chicken Breast Carne Asada Beef (COLD) Hard Boiled Egg Cherry Tomatoes Black Beans Corn-off-the-Cob Shredded Cheese Cucumber Shredded Carrots Tortilla Strips Jalapenos Avocados Chile Jack Daniel Chicken, chicken breast with mild spice and a sweet bourbon glaze Blackened Shrimp Stuffed Eggplant with ricotta, spinach, & artichoke Roasted Tomatoes & Okra Creamy Stone-Ground Grits Arugula Pear & Goat Cheese Tandoori Chicken Pork Vindaloo Chana Masala & EXTRAS Basmati Rice Fresh Baked Naan Assorted Chutneys Fresh Indian Garden Fried Chicken Honey Dijon Ham ENTREE Southern Fried Edamame Patties Mac & Cheese Southern Green Beans Coleslaw Fruit Build-your-own pasta bowl NOODLES Cheese Tortellini Whole Wheat Penne Creamy Pesto w/ Garlic & Lemon Beef Bolognese Vegetarian Bolognese Sliced Grilled Chicken Sliced Grilled Portabellas (Vegetarian) Served with bread sticks, crushed red pepper, shaved parmesan, oregano, and fresh basil SW Corn Chowder (Vegetarian) Avocado Ranch Cilantro Lime Vinaigrette Romaine lettuce, mozzarella cheese, black olives, grape tomatoes, cucumber, bell pepper, dried oregano,with creamy Italian
April 2019 - Week 2 8 9 10 11 12 CHILI DAY SPRING FARMER LUNCH HIBACHI GRILL DAY LOUISIANA DAY BURGER DAY White Bean Chicken Chili Traditional Beef Chili Lentil Chili Crackers Corn Bread Whipped Butter Sour Cream Jalapenos Shredded Cheddar Tossed w/ Red Pepper, Fresh Mint, & Chili Lime Vinaigrette Broccoli Apple Cider Braised Grilled Pork Chop Country Fried Steak Roasted Veggie Polenta Stack Sauteed Cabbage Garlic Mashed Potatoes Rolls and butter Spring Wheat Berry Grilled Teriyaki Chicken Ginger Scallion Shrimp Hibachi Tofu & Mixed Veggies Hibachi Veggies Fried Rice (Split) White Rice (Split) Sushi Bar w/ homemade ginger dressing SOUP Miso Soup Jambalaya with diced chicken and andouille sausage Creole Chicken, spiced and grilled bone-in chicken Vegetarian Jambalaya White RIce Red Onion Oyster Crackers Cornbread muffins Romaine, grilled cauliflower, crumbled feta, roasted beet, chickpeas, red onion, red wine All Beef Burgers Turkey Burger Veggie Burger French Fries Onion Rings COLD Brussel Jalapeno Slaw Sliced Watermelon Spring Panzanella - arugula, peas, parsley, chives, feta, asparagus, & croutons
April 2019 - Week 3 15 16 17 18 19 TACO LUNES Tortillas (Corn & Flour) Chicken Fajita Chipotle Lime Shrimp Tacos with Strawberry Salsa Veggie Fajita Spanish Rice Black Beans Tortilla Chips Fajita Toppings Romaine & Pico MAMA S LOVE MEATLOAF Turkey Meatloaf, seasoned ground turkey meatloaf with ketchup toppings Traditional Beef Meatloaf with ketchup topping Edamame Loaf, meatless-loaf made with seasoned soybeans Redskin Mashed Potatoes Sautéed Green Beans Gravy Zoodle zucchini noodles, red cabbage, carrots, cherry tomatoes w/ a homemade RUSTIC ITALIAN LUNCH Chicken Cacciatore, stewed bone in chicken with spiced tomato sauce Salmon Rustico, with roasted Mediterranean veggies Stuffed Eggplant with ricotta, spinach, & artichoke Sautéed Broccoli Rabe Creamy Mascarpone Polenta Apple Arugula with apple cider vinaigrette CUBAN BOWL BASE Barley Farro grain Spring Mix Diced Mojo Chicken Mojo Jackfruit Black Beans Fried Plantains Roasted Red Peppers Mango Salsa Lime Wedges Sour Cream Mojo Sauce FRIED SEAFOOD FRIDAY Fried Catfish Filets Fried Gulf Shrimp Served with cocktail sauce, tartar sauce, and lemon wedges Fried Tofu Jalapeno Mac and Cheese Hush Puppies S Cole Slaw Caesar
April 2019 - Week 4 22 23 23 24 26 EARTH DAY: MOTHER EARTH BOWL BASE LAYER Ancient Grains Romaine Lettuce Sliced Grilled Chicken Ground Turkey Blackened Tempeh HOT Sweet Potatoes Portabella Mushrooms COLD Sliced Avocado Sliced Cucumber Cherry Tomatoes Pickled Onion Feta Cheese Arugula Pesto Balsamic Fig Glaze BOAR S HEAD SANDWICH,, SOUP TRIO Build-your-own sandwich with assorted Boar s Head deli meats including turkey, ham, roast beef, chicken and tuna salad Served with cheddar, Swiss, Monterrey Jack and Provolone sliced cheeses, leaf lettuce, sliced tomatoes, fresh cut veggies, on assorted bakery breads OPTION Fresh Veggies Assorted Spreads Pesto Aoli, Honey Mustard, Horseradish Sauce DELI Spring Bowtie Pasta Carrot Raisin Gourmet Kettle Chips ASIAN BISTRO DAY Signature Marinade Chicken Sweet Chili Garlic Salmon Sesame Eggplant Sweet Potato & Kale Fried Rice Charred Sesame Green Beans Green Papaya and Mango SPRING GRILL Springtime Herb Chicken Breast, grilled Garlic Brown Sugar Flank Steak, grilled with Chimichurri Stuffed Bell Pepper with brown rice, mushrooms, spinach and mozzarella cheese Lemon Artichoke Orzo Grilled Squash and Zucchini Chopped Chickpea Greek BARBECUE FEAST Chopped BBQ Chicken BBQ Pork Ribs Barbecue Jackfruit Served with Texas Toast and two Barbecue Sauces, served on the side Baked Beans Dijon Potato Corn-on-the-cob S Ramen Broccoli Slaw SOUP Hearty Vegetable
April 2019 - Week 5 29 30 May 1 May 2 May 3 LOW COUNTRY LUNCHEON This Southern-inspired lunch features seasonal ingredients Honey Pecan Crusted Chicken, grilled chicken breast topped with chopped pecans and tupelo honey drizzle Low Country Salmon,salmon filet with Celery, Lima Beans, Cherry Tomatoes Veggie Succotash Potatoes Au Gratin Fresh Steamed Broccoli Kale w/ pear, goat cheese, red onion & cucumber w/ apple cider vinaigrette PAELLA DAY Jerk Chicken Paella Spanish dish with rice, pan seared chicken and vegetables Seafood Paella w/ Pork Sausage, with shrimp, clams, mussels, and scallops Veggie Paella Fresh jalapenos Fresh cilantro Lemon Wedges Ensalada Mixta with spring mix, tomatoes, onions, olives, & hard boiled eggs VIETNAMESE PHO BOWL Build your own Vietnamese noodle or rice bowl with homemade vegetarian pho broth, proteins and toppings Thin Sliced Chicken Breast Thin Sliced Beef Chopped Bok Choy (hot) Julienned Carrots (hot) Fresh diced Jalapeno Bean Sprouts Snow Peas Fresh Ginger Fresh Lime Wedge Hoisin Sauce Soy Sauce Sriracha Sauce Viet-spring with spring mix, fresh avocado, edamame & homemade sesame ginger dressing BREAKFAST BOWL Your guests will love this change of pace, a build-your-own breakfast bowl with lots of fabulous sides BASELAYER Breakfast Potatoes Roasted Poblano Cheddar Grits Boar s Head Bacon Chicken Sausage Veggie Sausage(VEG) Avocado Jalapeno Scallions Diced Tomatoes Diced Onions Sausage Gravy Arugula salad with parmesan, toasted almonds and citrus vinaigrette Spring Onion Frittata NEW YORK DELI DAY We ll individually wrap these New York classics, served warm in chafers Traditional Corned Beef Reuben, on rye bread with sauerkraut and special Reuben sauce Turkey Rachel, (sliced turkey instead of corned beef) Veggie Reuben, with portabella mushrooms and red bell pepper Roasted Beet with Feta & Lemon Vinaigrette Garlic Parmesan Pretzel Bites NY Wedge with iceberg lettuce, chopped salami, shredded mozzarella, tomato, fresh basil