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