South Asian Consommé p.257 Wild Mushroom & Veal p. 267 Cream of Carrot and Ginger p.261 (V) Ginger -Lobster Harvest p. 268 ENTREE: ENTREE: 3. Chicken and Snow Peas p.432 3. London Broil & Teriyaki Glaze pg.313 (V) 4. Crispy Sweet and Sour Pork p.388 4. Macadamia Nut-Crusted Salmon p.510 (V) 5. Vegan option the Chef’s 5. Vegan option the Chef’s STARCH: STARCH: 6. Simmered Jasmine Rice p.642 6. Thai Fried Rice p.668 7. Udon Noodles p.651 7. Sweet Potato Wedges p.633 VEGETABLES: VEGETABLES: 8. Stir-Fried Asparagus and Mushrooms p.597 8. Tempura Vegetables p.618 9. Steamed Seasonal Vegetables p.603 9. Sautéed Broccoli Rabe p.616 VEGAN OPTION: VEGAN OPTION: 10. Chef will provide additional resources 10. Chef will provide additional resources FRENCH CUISINE MONDAY, OCTOBER 2, 2017 WEDNESDAY, OCTOBER 4, 2017 SOUP: SOUP: Cream of Asparagus p.242 (V) French Onion p.256 of Yellow Split Pea p.244 Potato Chowder p.263 ENTREE: 3. Chicken Fricassee p.424 ENTREE: 4. Salisbury Steak p.316 3. Baked Snapper p.490 5. option the Chef’s 4. Escalope de Pork A La Normandy p.386 5. Vegan option the Chef’s STARCH: 6. Duchesse Potatoes p.661 STARCH: 7. Garlic Mash Potatoes p.635 6. Delmonico Potatoes p.659 7. Rice Pilaf p.644 (V) VEGETABLES: 8. Baked Butternut Squash p.596 VEGETABLES: 9. Ratatouille p.615 8. Steamed Seasonal Vegetables p.603 9. Braised Swiss Chard p.609 VEGAN OPTION: 10. Chef will provide additional resources VEGAN OPTION: 10. Chef will provide additional resources SOUTH AMERICAN CUISINE MONDAY, OCTOBER 9, 2017 WEDNESDAY, OCTOBER 11, 2017 SOUP: SOUP: Chicken Posole p.260 Corn Tortilla p.255 (V) Sausage White Bean & Kale p.265 Cream of Broccoli p.243
South Asian Consommé p.257 Cream of Carrot and Ginger p.261 (V) ENTREE: 3. Chicken and Snow Peas p.432 4. Crispy Sweet and Sour Pork p.388 5. Vegan option the Chef’s STARCH: 6. Simmered Jasmine Rice p.642 7. Udon Noodles p.651 VEGETABLES: 8. Stir-Fried Asparagus and Mushrooms p.597 9. Steamed Seasonal Vegetables p.603 VEGAN OPTION: 10. Chef will provide additional resources Wild Mushroom & Veal p. 267 Ginger -Lobster Harvest p. 268 ENTREE: 3. London Broil & Teriyaki Glaze pg.313 (V) 4. Macadamia Nut-Crusted Salmon p.510 (V) 5. Vegan option the Chef’s STARCH: 6. Thai Fried Rice p.668 7. Sweet Potato Wedges p.633 VEGETABLES: 8. Tempura Vegetables p.618 9. Sautéed Broccoli Rabe p.616 VEGAN OPTION: 10. Chef will provide additional resources FRENCH CUISINE MONDAY, OCTOBER 2, 2017 SOUP: Cream of Asparagus p.242 (V) of Yellow Split Pea p.244 ENTREE: 3. Chicken Fricassee p.424 4. Salisbury Steak p.316 5. option the Chef’s STARCH: 6. Duchesse Potatoes p.661 7. Garlic Mash Potatoes p.635 VEGETABLES: 8. Baked Butternut Squash p.596 9. Ratatouille p.615 VEGAN OPTION: 10. Chef will provide additional resources WEDNESDAY, OCTOBER 4, 2017 SOUP: French Onion p.256 Potato Chowder p.263 ENTREE: 3. Baked Snapper p.490 4. Escalope de Pork A La Normandy p.386 5. Vegan option the Chef’s STARCH: 6. Delmonico Potatoes p.659 7. Rice Pilaf p.644 (V) VEGETABLES: 8. Steamed Seasonal Vegetables p.603 9. Braised Swiss Chard p.609 VEGAN OPTION: 10. Chef will provide additional resources SOUTH AMERICAN CUISINE MONDAY, OCTOBER 9, 2017 SOUP: Chicken Posole p.260 Sausage White Bean & Kale p.265 WEDNESDAY, OCTOBER 11, 2017 SOUP: Corn Tortilla p.255 (V) Cream of Broccoli p.243
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