Nov. 10th – Monday
Dinner – Green Salad, Carrot Ginger vin., Soy Honey Chicken/ Tofu, fresh Horseradish and Scallion Mashed Potato, Broccoli Stir Fry, with Banana Custard for Dessert
Nov. 11th – Tuesday
Lunch – Southwestern Frittata w/or w/out Bacon, Herb Roasted Potato, Chipotle Drizzle, with Fresh Fruit for dessert.
Dinner – Green salad, Toasted Parm Dressing, Penne w/ Wild Mushroom cream sauce, Chicken or Tofu, with Lemon Poppy Cake for dessert.
Nov. 12th – Wednesday
Lunch –Corn and Salmon or Corn and Shitake Chowder, Crispy Flat Bread, with Snickerdoodle Cookies for dessert.
Dinner – Green salad, Creamy Cilantro Dressing, Ancho Mole stacked Enchilades, Chicken or Tofu, with Berry Crisp for dessert.
Nov. 13th – Thursday
Lunch – Broccoli Rigatoni salad w/ Roasted Garlic oil and Parm Dressing, Shrimp or Tofu, with Strawberrys and Cream w/ Sweet Balsamic Reduction for dessert.
Dinner – Green Salad, Spiced Yogurt Dressing, Mafe (West African stew) Chicken or Tofu, Basmati Rice (Vegan), with Carrot Cake for dessert.
Remember the S&C is open for lunch from 12-12:30 Tuesday-Thursday and dinner from 5-7 Monday-Thursday.