MENU PLANNING PROJECT Spring 2011

Gourmet-Hugs Cafeteria Luncheon Menu

Menu Item Broth base Soup Day 1
Oriental Ginger Chicken Noodle Soup with Crisp Green Onions

Day 2
French Onion Soupcaramelized onions in a beef stock topped with croutons and bubbling provolone cheese

Day 3 Chicken Tortilla Soup with Chiles, Lime, Cilantro and Avocados

Day 4 Wonton Soupmoist wontons in a savory broth with green onions and shallots

Cream or Thick Soup

Entre salad and dressing

Main entre

Lobster Bisquesweet Maine lobster in a rich, hearty cream broth Fresh Tuna and Buffalo Chicken Grilled Shrimp Wedge Salad- a Baby Spinach Salad with bleu cheese over Spring Mixed large wedge of with Red Wine crumbles served on Greens, Mandarin Iceberg Lettuce Vinaigrette Dressing fresh lettuce. With a Oranges and topped with bacon, Bleu cheese dressing Sunflower Seeds onions, tomatoes, and drizzled with a balsamic glaze Country-fried Garlic Three Cheese Baked Tuna Steak Fiesta BurritoChicken Tenders Burger- American, served with your choice of With ranch dipping Provolone, and Zucchini, Eggplant chicken or steak, cheddar. Served sauce drizzled with Aioli filled with refried with lettuce, tomato, beans, rice, lettuce, onion on a Kaiser and tomatoes. roll. Topped with melted Oaxaca cheese.
Penne Pasta with Garlic Infused Tomato Sauce and Meatballs

Curried Wild Rice and Winter Squash Soup

Creamy Tomato Bisque sprinkled with basil

Sweet Pea Soup with Pickled Radish

Main entre

Fettuccini Carbonara Pancetta, peas, and mushrooms in a parmesan cream sauce

Bowtie Pasta with Pesto Sauce, Sundried Tomatoes and Grilled Chicken Breast

Angel Hair Pasta tossed in a white wine sauce with fresh Littleneck clams

Deli sandwich

Baked Italian Sub (Turkey, Ham, Bologna, Salami, and American Cheese) on White Hoagie Bun

Rachel (grilled turkey and Corned beef, sliced thin, with swiss cheese) Served on Rye bread
Veggie Wrap (grilled zucchini, yellow squash, portabella mushrooms, red peppers and onions with a tomato basil vinaigrette dressing) Roasted Red potatoes

Turkey Club Sandwich (turkey, bacon, lettuce, tomato) on white or wheat toast

Reuben ( thinly sliced corned beef with sauerkraut and Thousand Island dressing) served on Marble Rye
Vegetable Stir-Fry (red peppers, green peppers, eggplant, broccoli, squash, and peanuts) in a teriyaki sauce

Vegetarian (ovolacto) entre

Grilled Veggie Burger with Salsa and Avocado on Whole Wheat Bun

Asparagus Frittata with onions and melted Gruyere Cheese

STARCH

Oven-Baked French Fries

Creamy Mashed Potato with dill

Rice Pilaf

STARCH

Whole Baked Sweet Potato

Battered Onion Rings

Waffle Cut French Fries sprinkled lightly with Sea Salt. Spinach with Chickpeas drizzled with olive oil and fresh lemon Roasted Carrots seasoned with parsley. Tossed Salad Bar Black Bean and Corn Salad with Red Bell Peppers

Fresh cut homemade potato chips

VEGETABLE

Cheesy Broccoli and Cauliflower

Asparagus with prosciutto and pine nuts Savory Baked Beans

Roasted sesame green beans

VEGETABLE Light Pistachio Fluff Fruit Salad Salad Bar (offered daily) Non-greens Side salad Tossed Salad Bar

Heirloom tomato salad with red onions and oregano Tossed Salad Bar Mediterranean Pasta Salad with Kalamata Olives and grated parmesan cheese

Tossed Salad Bar Amish Macaroni Salad elbow macaroni with carrots, onions, green peppers, and hard cooked eggs.

Crunchy AppleWalnut Salad

Non-greens Side salad

Chile Pasta Salad

Baked dessert

Chewy Brown Sugar and Chocolate Chip Cookies

Broccoli Salad fresh broccoli, red onions, raisins, sunflower seeds in a cider vinegar mayonnaise dressing NY Style Cheesecake thick creamy cheesecake on a graham cracker crust Breads: Multi-grain Potato Bread

Thai Quinoa Salad with Tempeh and Lemongrass, Peanuts, Cilantro, Lime and Chiles Baklava- Layered filo pastry with crushed nuts, sweetened with honey Breads: Sour-dough wheat Sour-dough white

Potato Salad with hard boiled eggs sprinkled with paprika

Crme Brulee garnished with a fresh strawberry and powdered sugar

Breads: White Wheat

Breads: Baguette Rye