Wednesday, October 29, 2014

November Menu

 Soups: (served with bread/rolls)
  • Creamy Chicken Wild Rice
  • Corn and Shrimp Chowder
  • Fire Roasted Tomato Bisque
  • Chicken Noodle
  • Guinness Beef Stew
  • Roasted Butternut Squash

Salads: (Can add chicken or shrimp)
  • Iceberg lettuce wedge salad with Blue Cheese Dressing, Bacon, Tomatoes, red onion
  • Southwest Chopped Salad with romaine, black beans, corn, tomato, red pepper, red onion, avocado. Choice of cilantro-lime vinaigrette or chipotle ranch dressing
  • Creamy Caesar, homemade croutons, shaved parmesan
  • Baby Spinach with Honeycrisp Apple, Candied Pecan, Sharp White Cheddar, Balsamic Dressing
  • Moroccan Carrot and Chickpea Salad with Toasted Almonds and Mint

  • Baked Eggplant Parmesan, San Marzano Tomato Sauce, Angel Hair Pasta
  • Quesadilla – (Can add Chicken or Shrimp) - Black Beans, Sweet Corn, Red Bell Peppers, Scallion, Spinach, Cheese. Homemade salsa & guacamole, Sour Cream.
  • Citrus and Herb Roasted Chicken
  • Chicken Pot Pie
  • Cherry and Almond Chicken Salad with Croissants
  • Roasted Pork Loin with Apples and Onions
  • Italian Sausage with Peppers and Onions
  • Shrimp Scampi – Served with pasta or with baguette (please specify)
  • Orange and Soy Glazed Salmon
  • Swedish Meatballs with Lingonberries

  • Yukon Gold Mashed Potatoes or Roasted Red Potatoes with Rosemary
  • Sweet Potatoes; Mashed or Roasted with Raw Sugar and Chipotle Pepper
  • Creamy Polenta
  • Steamed Rice
  • Wild Rice Pilaf
  • Honey Glazed Carrots
  • Roasted Acorn Squash with Brown Sugar & Pecans
  • Steamed/Roasted Seasonal Vegetables
  • Green Beans – Steamed with Lemon and Garlic
  • Spicy Roast Cauliflower with Fresh Lime
  • Stir Fried Chinese Vegetables

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