Stafford Menu 2/23---> 3/1
Sunday
(Starter) Arugula fig & prosciutto salad- Baby arugula | fresh figs | prosciutto | balsamic vinaigrette | honey goat cheese |
(Dinner) Caprese stuffed chicken breast | Homemade GF pasta- Organic chicken breasts stuffed with roasted red peppers, basil, and mozzarella | homemade penne pasta | white wine sauce | steamed broccoli |
(Dinner Girls) Pizza | sliced cucumbers | broccoli | mangoes | pasta | Caesar salads |
Monday
(Lunch Kelly) Roasted chicken | Butternut bowl- Grass fed roasted chicken breast | charred butternut squash | brown rice | charred red onions | guacamole | roasted black beans |
(Lunch girls) Chicken N’ waffles w/ syrup | honey dew | tortilla chips | oatmeal bites |
(Starter) Spinach and Goat Cheese Salad- Fresh spinach | crumbled goat cheese | walnuts | dried cranberries | honey mustard vinaigrette |
(Dinner) Tagliata di Manzo- Grilled ribeye steak sliced thin and served over a bed of arugula with cherry tomatoes, drizzled with balsamic reduction | herbed couscous | pine nuts |
(Dinner girls) Turkey meatballs | parmesan couscous | garlic knots | fresh fruit | steamed broccoli |
Tuesday
(Lunch Kelly) Blackened salmon | salt n’ pepper brussels- Sustainable salmon | Cajun spice | organic shaved brussels | steamed brown rice | hot honey sauce |
(Starter) Insalata Caprese- Fresh mozzarella | local ripe tomatoes | basil drizzled with balsamic glaze | and extra virgin olive oil.
(Dinner) Pollo alla Griglia- Grilled marinated chicken breast | served with a lemon herb sauce | seasonal market vegetables | roasted fingerlings | parmesan cheese | fresh arugula |
(Dinner Girls) Chicken wings | steamed rice | edamame | cornbread | fresh fruit | cauliflower | cucumbers |
Wednesday
(Lunch Kelly) Thai Lettuce Cups | rice bowl - organic ground beef | coco aminos | butter lettuce cups | shaved cucumber | carrot | chopped peanuts | cilantro microgreens | spicy mayo | steamed white rice |
(Lunch Matthew) Chicken Caprese | pesto orzo- Pasture raised chicken | garden herbs | garlic | market zucchini | roasted red peppers | orzo | Pesto sauce |
(Lunch girls) Lovi’s tuna salad | crackers | fresh fruit | pretzels | crescent cinnamon rolls | cucumbers & carrots |
(Starter) Arugula salad- Baby arugula | parmesan cheese | cherry tomatoes | cucumbers | onion vinaigrette |
(Dinner) Roasted lemon salmon | garlicky green beans- Roasted Skuna bay salmon with lemon wedges | steamed basmati rice | garlic butter green beans | toasted pine nuts |
(Dinner Girls) Chicken nuggets | mac n cheese | flaky biscuits | fresh fruit | steamed carrots & green beans |
Thursday
(Lunch Matthew Kelly) “The #9 bowl”- Grass fed ground wagyu beef | charred sweet potatoes | brown rice | charred onions & peppers | farro | arugula |
(Lunch girls) Homemade PB & J sandwiches | fresh grapes | mini brownies | carrots | cheese puffs |
(Starter) Chopped ·Waldorf– super food greens | honey Dijon | shaved celery | local grapes | candied walnuts | chopped bacon | cucumbers |
(Dinner) Garlic noodle & beef stir fry- Grass fed wagyu beef ribeye | sautéed wok veggies | Asian style noodles | garlic butter | teriyaki sauce |
(Dinner girls) C.C. pancakes | fresh fruit | bacon
Friday
(Lunch Kelly) Roasted chicken | Butternut bowl- Grass fed roasted chicken breast | charred butternut squash | brown rice | charred red onions | guacamole | roasted black beans |
(Lunch Matthew) Chicken teriyaki bowl- Organic chicken thighs | coco aminos | wok vegetables | steamed brown rice |
