Sample Menus

“Simply Singles” Sample Menu

Fall/Winter

Monday

Dinner: Herb crusted chicken breast in mushroom and wine sauce.

Served with pine nut couscous and seasonal vegetable.

Tuesday

Lunch: Chef’s Salad with whole grain roll.

Dinner: Shape-It-Up Meatloaf. Served with mashed golden potatoes and seasonal vegetable.

Wednesday

Lunch: Vietnamese-style chicken and vegetable spring rolls

Dinner: Seared pork loin chop, served with honey-and-cayenne acorn squash and seasonal vegetable.

Thursday

Lunch: Creamy tomato soup and whole grain roll.

Dinner: Chipotle and lime chicken breast. Served with warm quinoa and kale citrus salad.

Friday

Lunch: Curry lentil soup, with cucumber salad.

Dinner: Vegetable & tofu stir fry in orange sauce, served over brown rice.

Monday

Lunch: Feta and spinach omelette, with frozen fruit cup.

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“Family Dinners” Sample Menu

Fall/Winter

Monday
Mushroom and beef Stroganoff, served with seasonal vegetable.

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

Wednesday
Chickpea & vegetable wet curry, served over brown rice.

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

Friday
Herb crusted chicken in mushroom and wine sauce, served with creamy quinoa “risotto” and seasonal vegetable.

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“Family Lunches and Dinners” Sample Menu

Fall/Winter

Monday
Lunch: Chicken and swiss homemade, whole-grain hot-pockets, with green salad.

Dinner: Mushroom and beef Stroganoff, served with seasonal vegetable.

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

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

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

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

Thursday
Lunch: Sliced chicken breast and vegetables over pasta, with light lemon-butter sauce.

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

Friday
Lunch: Thai-peanut noodles, with broccoli and chicken.

Dinner: Herb crusted chicken in mushroom and wine sauce, served with creamy quinoa “risotto” and seasonal vegetable.

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Full Gourmet Service Sample Menu

Fall/Winter

Monday
Lunch: Winter vegetable omelette with spicy fruit salad.
Dinner: Fresh, Wild-Caught Blackened Salmon, seared to medium rare. Warm grapefruit, kale, and quinoa salad. Pancetta wrapped asparagus.

Snack: Roasted almond, fruit, and yogurt parfait.

Tuesday
Lunch: Seared pork and apple salad wrap with mixed fruit.
Dinner: Pouder Forte whole roasted chicken. Porcini scented golden mashed potatoes. Balsamic glazed vegetables.

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. Slow roasted Herbs de Provence vegetables. Garlic & bell pepper risotto.

Snack: Dried fruits and roasted nuts plate.

Thursday
Lunch: Winter vegetable frittata with wilted greens & Feta 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 Hight Blend, by World Bean Coffee Roasters in Culpeper, VA.

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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.