Sample Menus

 

“Summer Dinners” Sample Menu

Fall/Winter

Monday
Grilled Chicken Ceasar Salad, served with charred sweet potato.

Tuesday
Black bean & chicken burritos, served with green salad.

Wednesday
Italian polenta casserole, with garden-fresh bell peppers and tomatoes.

Thursday

Hot & Sweet Peach pork over quinoa, with fresh sweet corn.

Friday
Grass-fed Not-Your-Mom’s Meatloaf, with whipped potatoes and sliced tomatoes and basil.

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“Family Lunches and Dinners” Sample Menu

Summer

Monday
Lunch: Tomato, basil, and chicken homemade hot pockets.

Dinner:  Chinese chicken and broccoli over brown rice.

Tuesday
Lunch: Personal spinach and feta quiche, with fresh fruit cup.

Dinner: Black bean & chicken burritos, served with green salad.

Wednesday
Lunch: Creamy, garden-fresh tomato soup, served with Chef’s Salad.

Dinner: Chickpea & vegetable wet curry, served over brown rice.

Thursday
Lunch: Sliced chicken breast and vegetables over “new’dles (raw vegetable pasta), with light lemon-butter sauce.

Dinner: Chocolate-rubbed London Broil, served with baked sweet potato and seasonal vegetables.

Friday
Lunch:  Chef’s Salad, with fresh cornbread.

Dinner:  Beef & onion stuffed zucchini, with wild rice.

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Full Gourmet Service Sample Menu

Fall/Winter

Monday
Lunch:  Summer vegetable omelette with spicy fruit salad.
Dinner: Fresh, Wild-Caught Blackened Salmon, seared to medium rare.  Charred asparagus topped with roasted red pepper sauce.  Wild Rice.

Snack: Roasted almond, fruit, and yogurt parfait.

Tuesday
Lunch: Orange glazed salmon filet over vegetable couscous salad
Dinner: Pouder Forte whole roasted chicken. Herbs de Provence roasted eggplant and broccoli.

Snack: Black pepper bacon wrapped pear slices.

Wednesday
Lunch: Heirloom tomato(s), stuffed with sushi-grade tuna and caper salad.
Dinner: Black Bean Patties, layered with chipotle sauce and tomatoes. Summer vegetable slaw.

Snack: Dried fruits and roasted nuts plate.

Thursday
Lunch: Garden stand cannelloni, with mixed greens salad.
Dinner: Black sea salt & coffee rubbed London Broil. Twice baked blue cheese potatoes. Blistered long beans with fresh cracked pepper and mushrooms.

Snack: Selected cheeses with Pinot Noir Salami.

Friday
Lunch: Lump crab cakes with fennel & vegetable potato salad.
Dinner: Chikken Tikka Masala over Indian Rice. Chickpea Saag.

Snack: Tuscan white bean dip with assorted crackers.

This Week’s Homemade Bread Basket:

Ciabatta and Whole Wheat

This Weeks Dessert Basket:

Cranberry & roasted walnut oatmeal cookies, Pomegranate Sorbet

This Week’s Coffee Selection: Runner’s High Blend, by World Bean Coffee Roasters in Culpeper, VA.

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Vegetarian Family Sample Menu

Fall/Winter

Monday
Lunch: Loation Eggplant stir-fry, over whole wheat couscous.

Dinner: Seared tempeh over garlic-mushroom barley “risotto.”

Tuesday
Lunch: Shepher’ds pie with green salad.

Dinner: Seitan and Vegetable Satay, over spaghetti squash.

Wednesday
Lunch: Creamy roasted tomato soup, served with Chef’s Salad.

Dinner: Chickpea & vegetable wet curry, served over brown rice.

Thursday
Lunch: Tuscan white bean stew, with dairy-free cornbread.

Dinner: Sweet & sour tofu and Asian vegetables.

Friday
Lunch: Barbeque lentil-joes, with three-potato salad.

Dinner: Tex-Mex black quinoa with black beans and corn.

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Special Occasion & Romantic Dinners Sample Menu

Fall/Winter

Course the First:

Cheese and almond stuffed dates, wrapped in bacon.  Blue Stilton wedges with sage honey.

-Or-

Garlic-brushed Ciabatta, topped with smoked salmon, baby spinach, and a farm-fresh, local fried egg.

Course the Second:

Chipotle sweet potato bisque, topped with creme fraiche.

-Or-

Salad of tender greens, topped with spicy mango vinegrette.

Course the Third:

Black Sea Salt seasoned filet mignon, topped with sautee’d mixed wild mushrooms and blue cheese. Served with sun-dried tomato and roasted pine nut couscous.

-Or-

Seared tuna steak in a rosemary, lemon, and butter sauce. Served over a bed of quinoa, tomatoes,  and spinach.

Dessert:

Pomegranate and champagne sorbet, served with chocolate shortbread.

-Or-

Scharffen-Berger Dark Chocolate Mousse, topped with raspberries and real whipped cream.