THURSDAY, OCTOBER 19,  2017 



Soup                                

Cauliflower with Toasted Garlic

Tomato & Garden Dill

Chef's Kettle

LUNCH

Woks

Vegetable Fried Rice

Sweet Chili Tofu

Sesame Orange Pork with Bok Choy

Roasted Garlic Green Beans

WELLS

Butternut Squash & Leek Dressing

Seven Grain Pilaf

Oregano, Garlic, and Sage Roasted Turkey

Pan Gravy

Lemon Garlic Brussels Sprouts
Hot Plates

Grilled Cheese Sandwhich

Grills
Chef Vegetable Pasta Creation
Focaccia Bread
Pasta
Bolognaise
Chef's Pasta Sauce
Noodles
Asian Rice Bowl with Bulgogi Beef & Lemongrass Tofu
PIZZA
Perogy Pizza
Italian Antipasto

SUPPER

Woks
Fresh Market Vegetables
Seared Tomato with Lemon & Basil
Spanish Seafood Paella Morisco
French Fries
WELLS
Beef & Vegetarian Burgers
Hot Burger Toppings
Cold Burger Garnish
Peas
Mushroom Risotto
Hot Plates
Chicken Cacciatore
Grills
Chef Vegetable Pasta Creation
Focaccia Bread
Pasta
Tomato Marinara
Bolognaise
Noodles
Asian Rice Bowl with Bulgogi Beef & Lemograss Tofu
Pizza
Perogy Pizza
Italian Antipasto