Stafford Menu 3/31---> 4/4
Sunday
(Starter) Fia Italian chopped salad- Spring salad | radicchio | chickpeas | truffle vinaigrette | toasted almonds | avocado | Romano
(Dinner) Roasted salmon | pesto couscous- Norwegian belly cut salmon | caramelized Romanesco | broccolini | basil pesto couscous | lemon gremolata |
(Dinner girls) Turkey meatballs | couscous | cornbread | fresh fruit | cauliflower |
Monday
(Lunch Kelly) Chicken Pesto Parmesan bowl- Organic grilled chicken | roasted broccoli | parmesan crisps | red quinoa | crispy kale | pesto vinaigrette | toasted chickpeas | roasted sweet potatoes | marinara |
(Lunch Matthew) Yakitori chicken bowl | Pineapple rice - Tamari marinated chicken thighs | Jasmine rice | asparagus | red peppers | diced pineapples |
(Starter) Chopped quinoa salad- Chopped kale mix | bacon | carrots | Persian cucumbers | pepitas | feta | citrus vinaigrette |
(Dinner) Lemon-rosemary Branzino | quinoa pilaf- Crispy skin Branzino filet | sprouted quinoa | toasted pine nuts | fresh herbs | avocado-cucumber garnish |
(Dinner girls) Chicken wings | parmesan pasta | croissants | fresh fruit | cauliflower | cucumbers |
Tuesday
(Lunch Kelly) Blackened salmon | salt n’ pepper brussels- Sustainable salmon | Cajun spice | organic shaved brussels | steamed brown rice | hot honey sauce |
(Lunch Matthew) Salmon miso bowl- Farro island salmon | roasted sweet potatoes | ancient grains | chopped kale |
(Starter) Chopped Santa Fe salad- Romaine | cilantro | carrot ribbons | Santa Cruz dressing | Roma tomatoes | Queso | tortilla chips | cucumbers |
(Dinner) Fajita trio (Family style) | Spanish style quinoa | Homemade tortillas- Grass fed grilled chicken | colossal shrimp | fajita style peppers & onions | Spanish style quinoa rice blend | shredded lettuce | guacamole | homemade tortillas | fresh Pico de Gallo |
(Dinner girls) Cheese quesadillas | tortilla chips | Tacos | fresh mango | steamed white rice |
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) “The #9 bowl”- Grass fed ground wagyu beef | charred sweet potatoes | brown rice | charred onions & peppers | farro | arugula |
(Lunch girls) Homemade PB & J sandwiches | grapes | mini brownies | carrots | cheese puffs |
(Starter) Classic Caesar salad- Chopped romaine | Caesar dressing | toasted pine nuts | croutons | parmesan cheese |
(Dinner) Wagyu ribeye | crispy gnocchi- Grilled grass-fed ribeye | crispy sage gnocchi | pine nuts | garlic green beans |
(Dinner Girls) Teriyaki ribeye bites | crispy gnocchi | mac n cheese | green beans | garlic knots |
Thursday
(Lunch Kelly) Blackened salmon | salt n’ pepper brussels- Sustainable salmon | Cajun spice | organic shaved brussels | steamed brown rice | hot honey sauce |
(Lunch Matthew) Beef satay quinoa bowl- Grilled beef wagyu | Mild peanut satay sauce | Thai vegetable slaw | steamed white quinoa |
(Lunch girls) Lovi’s tuna salad (Strawberry croissant for Tyler) | crackers | fresh fruit | pretzels | crescent cinnamon rolls | cucumbers & carrots |
(Starter) Garden Greek- Organic iceberg | Greek vin | oregano | heirloom tomato | cucumber | banana pepper | edamame | feta |
(Dinner) Pollo alla Griglia- Grilled marinated chicken breast | served with a lemon herb sauce | roasted vegetables primavera Farro | parmesan cheese | fresh arugula | (Dinner girls) C.C. Waffles | fresh fruit | bacon
Friday
(Lunch Kelly) Chicken Pesto Parmesan bowl- Organic grilled chicken | roasted broccoli | parmesan crisps | red quinoa | crispy kale | pesto vinaigrette | toasted chickpeas | roasted sweet potatoes | marinara |
(Lunch Matthew) Chicken Caprese | pesto orzo- Pasture raised chicken | garden herbs | garlic | market zucchini | roasted red peppers | orzo | Pesto sauce |
