Sample Gourmet Menu
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 roasted chicken. Thyme-roasted red grapes. 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. Golden mashed potatoes with Porcini olive oil.
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: Edamame dip with homemade crackers
This Week’s Homemade Bread Basket:
Ciabatta, English Muffins, 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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