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Click here to view nutritional information for the menus below.


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Breakfast

Southwestern Breakfast Scramble served with Chive Hash Browns and Citrus Salad


Build-Your-Own Vanilla Greek Yogurt Parfait with Cinnamon Granola, Roasted Pumpkin Seeds, and Orange Cranberry Sauce


Whole Wheat Buttermilk Pancakes topped with Cherry Maple Sauce and served with Scrambled Eggs & a Turkey Sausage Link


Apple Quinoa Bread served with Chicken Sausage Patties and Fresh Pineapple


Oven Fried Chicken and Waffle topped with Maple Syrup and served with Fresh Honeydew


Build-Your-Own Vanilla Greek Yogurt Parfait with Farro, Walnuts, Apples and Cranberries


Humming Bird Pancakes served with Chicken Sausage Patties, served with a Fresh Orange


Lunch

Chicken Taco Salad topped with Beans, Corn, Cheese and Mexican Crema. Served with Pico de Gallo Chips


Cheese Lasagna Roll-up topped with Ratatouille and served with a Whole Wheat Roll


Brunswick Stew served with Cornbread


Lobster Ravioli topped with an Italian White Wine Sauce and Prince Edward Blend


Spinach and Ricotta Bake served over Oven Roasted Sweet Potatoes with a side of Blueberry Cobbler


Cranberry Almond Chicken Salad with a Lettuce Leaf on a Whole Wheat Pita Half paired with Pineapple


Tsukune Meatballs with Yakitori Sauce served over Udon Noodles and Sautéed Asian Vegetables


Dinner

Baked Salmon served over a Red Rice and Swiss Chard Salad with Sautéed Green Beans and Apple Compote


Pot Roast with Root Vegetables and a side of Pumpkin Custard


Teriyaki Chicken and Vegetables served with Brown Rice


Classic Turkey Meatloaf served over Parsley Potatoes with a side of Roasted Brussels Sprouts


Peanut Glazed Chicken served over a Brown Rice Pilaf with a side of Ginger Glazed Carrots


Cheese Ravioli with Beef Bolognese Sauce served with a side of Broccoli


Chicken Gremolata served with Tuscan Herb White Beans and topped with Parmesan Cheese with a side of Sautéed Kale



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