| Sample Breakfast Menus
Sample Lunch Menus
Sample Dinner Menus
Sample Snack menus
Sample Breakfasts
• Yogurt with mueslix and blueberry-almond compote
• Spanish egg tortilla with artichokes and white
truffle oil
• Smoked salmon with sweet corncakes and roasted
peppers
• Florentine eggwhite omelet with slow-roasted
tomatoes
• Poached egg on grilled tomatoes with mushroom
ragout
• Apple, beet and yukon gold potato latkes with
yogurt and spiced apple salsa
• Cumin black beans with poached egg, white cheddar
and chipotle salsa
• Dungeness crab and asparagus in minted pea crepe
• Spinach and artichoke hash with baked egg
• Tropical fruit with passion fruit yogurt and
macadamia nuts
• Blueberry and ricotta crepe with lemon sauce
• Roasted poblano pepper stuffed with ricotta,
tomatoes, and roasted peppers
• Pesto, tomato and mozzarella frittata
• Sweet potato and corned beef hash with hard cooked
egg
Sample Lunches:
• Roasted chicken salad with asparagus, snow peas,
quinoa and fresh herbs
• Salad nicoise with Italian tinned tuna, organic
greens and vegetables
• Grilled tofu steaks with yakitori sauce, shiitake
mushrooms and green beans
• Southwest chicken tortilla with roasted poblano
peppers and squash
• Greek salad with herb-roasted chicken and feta
• 3-lentil salad with smoked ham and vegetables
• Grilled chicken breast with new potato-sweet
potato salad
• Smoked salmon wrap with tropical slaw and mango
salsa
• Curried beef satay with cucumber salad and minted
yogurt sauce
• Grilled shrimp with green chili masa cakes
• Tuna and varietal bean salad with watercress
• Bouillabaisse with clams and mussels, romaine
lettuce salad
• Turkey, basil and heirloom tomato salad in spinach
wrap
• Curried chicken satay with carrot-apple-raisin
slaw
Sample Dinners
• Seared salmon with tarragon oil, butternut squash
mash and braised organic kale
• Apricot pistachio-stuffed pork tenderloin with
roasted brussels and cinnamon beets
• Baked halibut with heirloom tomatoes and sweet
onions
• Korean beef salad with peppers, cabbage and cilantro-lime
vinaigrette
• Lentil and fig stuffed delicata squash with smoked
chicken
• Dungeness crab cake with organic greens and fennel
slaw
• Chicken roulade with polenta, spinach and sauteed
rappini
• Striped bass with black rice, asparagus and ponzu
sauce
• Grilled salmon with minted french lentils and
honeyed carrots
• Moroccan chicken and vegetable tagine
• Seared tuna with almonds, dill and snow peas
• Swordfish with preserved lemons, coriander, and
grilled zucchini
• Honey and rosemary-glazed salmon with spinach
salad
• Cod baked in grape leaves with black beans and
bok choy
Sample Snacks
• Tomato, basil and fresh mozzarella
• Smoked trout mousse with grapes and cucumber
• Bruschetta with organic chevre and balsamic mushrooms
• Chicken and wild rice salad with poached fruits
• Smoked tomato hummous with bresaola, celery sticks
• Apple, fennel and celery salad with pecans and
caraway-dill vinaigrette
• Fresh ricotta with nectarines, strawberries and
toasted hazelnuts
• Chorizo and asiago-stuffed dates on arugula
• Black bean and corn salad with turkey
• Cambazola cheese and poached figs on melba toasts
• White bean salad with fresh mozzarella and olive
tapenade
• Prosciutto with melon, cracked pepper and olive
oil
• Smoked salmon, cream cheese and red onion on
bagel crisps
• Tuna pate with arugula and crackers
|
