Tuesday, May 21, 2013 - Breakfast

Breakfast Special

Sausage or Egg and Cheese Breakfast Tacos (V) 

Traditional or Blueberry Pancakes (V)

Tuesday, May 21, 2013 - Dinner

Weekly Tossed to Order Salad

Italian Panzanella (V) 

with Fresh Tomatoes, Mozzarella, Green Olives, Shredded Romaine, Roasted Garlic Croutons, Red Onions, Fresh Basil and White Balsamic Vinaigrette

Weekly Pasta Feature

Red Barn Dairy Roasted Red Pepper Alfredo (V)(FF) 

Chili of the Week

Ferndale Farm Turkey and White Bean (MWG) 

Soups of the Day

Classic Beef Barley 

Potato Leek (MWG)(V) 

Jim's Vegan Pizza of the Week

Broccolini and Roasted Fingerling Potato (VG) 

with Marinated Red Cabbage, Fresh Italian Parsley and Vegan Parmesan

Jim's Italian Pie's

Duck Confit with Caramelized Onions (FF) 

Spinach, Pomegranate Molasses and Foremost Farms Mozzarella

Andrew's Global Market

Roast Pork or Organic Tempeh Mee Goreng (VG)(OG) 

Vietnamese Caramelized Catfish (SW), Chinese Braised Lettuces (V)

Rick's Grill Vegan-Vegetarian

Mock Crab Cakes with Tartar Sauce (V) 

White Balsamic Roasted Rutabagas with Spinach (MWG)(VG), Vegetarian Hot and Sour Soup (VG), Japanese Edamame Curry with Toasted Nori (VG)

Eat at Ed's Dinner

Black Earth Meats Salisbury Steak with Mushroom Gravy (FF) 

Mashed Potatoes (MWG), Steamed Green Beans with Julienne Carrots (MWG)(VG),

Rick's Grill Dinner

Southwestern Taco Bar (MWG) 

Andrew's Global Market Latin Flavors

Mojo Turkey (MWG) 

Roasted Squash, Plantains and Greens (MWG)(VG), Tomato and Green Chili Red Beans (MWG)(VG), Yellow Rice (MWG)(VG)