S&C Menu for 11/30-12/3

From Max Rodriguez ’10, Junior Steward:

Hey everybody, here’s this week’s menu.

Nov. 30th

Dinner –Green Salad w/ Carrot Ginger vin, Soy Honey Chicken / Tofu, Horse Radish  and Scallion Mash, Mixed Veg
Dessert – Carrot Cake

Dec. 1st

Lunch – Flank Steak Quesadillas or Veg. w/ Fresh Rustic Salsa
Dessert – Mango Yogurt

Dinner –Green Salad w/ Dill Dressing, Salmon Rotini w/ Citrus Cream Sauce or w/ Tofu
Dessert – Berry Crisp

Dec. 2nd

Lunch– Verde Chicken or Vegetable Stew w/ Rice
Dessert– Chocolate Chip Peanut Butter Bars

Dinner– Green Salad w/ Toasted Garlic Dressing Ratatouille w/ Chicken or Tofu
Dessert– Chocolate Cake

Dec. 3rd

Lunch– Lentil Soup w/ Focaccia
Dessert– Caramel Apple Bars

Dinner– Green Salad w/ Sherry vin, Penne w/ Tomato Vodka Sauce, Grilled Shrimp or Tofu
Dessert– Tiramisu