May 13th - 18th: Monté Cristo French Toast
Three slices of French toast layered with ham, Swiss cheese, and raspberry preserves, topped with powdered sugar. Served with fruit or home fries.
May 20th - 25th: Chorizo Breakfast Bowl
Chorizo sausage mixed with home fries topped with Cajun gravy, choice of two eggs, and shredded cheese. Served with choice of toast.
May 13th - 18th: Mex & Cheese Casserole
Spicy nacho cheese sauce mixed with ground beef, kale, Spanish onions, and penne pasta, topped with shredded cheese and baked. Served with a choice of soup or salad.
May 20th - 25th: Chicken Caprese Salad
Fresh mozzarella, Roma tomatoes, red onions, fried croutons, spring mix, tossed with a sweet balsamic vinaigrette, and topped with grilled chicken.
May Burger of the Month: “Burger de Mayo”
Blended chorizo-beef burger on brioche bun, spread with herbed sour cream and topped with queso fresco crumbles, spinach, avocado and roasted red peppers. Served with lime fajita seasoned tortilla chips.
May 13th - 18th: Pork Loin with Rhubarb-Onion Chutney
Slices of tender braised pork loin, topped with warm rhubarb and onion chutney, served with pearl couscous tabouleh and honey roasted carrots.
May 20th - 25th: Mongolian Beef with Broccoli
Seared tenderloin in a Asian inspired sweet and savory sauce, served over rice pilaf and sesame blanched broccoli.
May 27th - June 1st: Pistachio Pesto Salmon
Grilled Faroe Island salmon topped with a fresh pistachio pesto, served over roasted red potatoes and butter grilled asparagus.
May 15th: Vegetable and Tofu Pot Pie.
Hearty vegetable and potato roast with tofu, prepared in a homemade veggie broth, topped with pie crust, then baked golden brown.
May 22nd: Pesto Pasta Primavera
Zucchini and squash noodles sautéed with onions, tomatoes and broccoli, tossed with basil pesto and linguine. Served with focaccia garlic bread.
May 29th: Eggplant Croquettes
Back by popular demand, roasted eggplant, shallots and garlic mixed with bread crumbs, then baked and served with linguine, marinara and grilled broccoli.
Entree: Hickory Bbq Beef Brisket. Slow cooked beef brisket, sliced and drizzled with a sweet hickory BBQ sauce, served with potato salad and sweet and sour marinated cucumbers and onions.
Thursday, May 16: Wild West BBQ
Appetizer: Fried Jalepeno Poppers, stuffed with bacon and cream cheese, breaded and fried.
Dessert: Chocolate Poke Cake
Entree: Hawaiian Shrimp, pineapple and ham skewers with onions and peppers, corn fritters and baked beans.
Thursday, May 23: Aloha BBQ
Appetizer: Bacon Wrapped Sweet Potato Bites with Caramel Glaze
Dessert: Coconut Cake
Entree: BBQ Bone-in Chicken pieces, classic mac & cheese, bacon green beans
Thursday, May 30: Midwestern BBQ
Appetizer: Fried Buffalo Deviled Eggs
Dessert: Gooey Butter Cake
Gluten Free Taco Tuesday
Tuesday, May 14th: Roasted Beef Fajita Tacos
Spanish seasoned slow-roasted beef with sautéed peppers and onion, topped with mozzarella, and served with a side of quinoa and corn salad.
Tuesday, May 21st: Asian Salmon Tacos
In a gluten free Tamari ginger glaze, topped with rice vinaigrette marinated slaw, served with a side of mixed roasted vegetables.
Tuesday, May 28th: Portabella and Chicken Tacos
Grilled chicken and portabella mushrooms in corn tortillas, topped with tomato, lettuce and chipotle sour cream. Served with Spanish rice and refried beans.