MENU 8/8--->8/13 M. Stafford T-Camp + Pre-season
Monday
(Breakfast)
(Lunch) Marinated grilled chicken + roasted potatoes + sauteed broccoli- Pasteurized chicken cutlets + house marinade | Baby fingerlings + avocado oil + pink salt | Organic broccoli florets
(Starter) Garden Cabbage Salad- Garden Arugula| Napa cabbage| Avocado| Cucumbers| Heirloom tomatoes| Garlic vin
(Dinner) Cedar plank salmon Saporito + sweet corn succotash- Scottish salmon + cedar plank + smoked paprika | Sweet corn + spinach + feta cheese + red peppers | Jumbo lump crab + lemon butter sauce | Garden basil | Roma tomatoes | Redskin mash
Tuesday
(Breakfast) Steel-cut oats + cage free eggs + homemade granola- Steel cut oats + fresh blueberries + cinnamon + brown sugar + homemade granola + almond milk | Organic turkey sausage | Cage free egg omelet |
(Matthew Lunch) Mexican kabob special- Pasteurized grilled chicken + grilled Atlantic salmon | Seasoned jasmine rice + black beans + Pico de Gallo
(Starter) Garden Caesar- Garden Kale| Red romaine| Organic Caesar| Parmesan Crisp| Basil Crouton| Crispy shallots| Julienne Cucumber
(Dinner) Grilled pasture- raised autonomy Hanger steak- Grass- fed hanger steak from ‘The butchery’ + 5 spice rub | Sauteed organic broccolini + garlic chips | Roasted Alaskan fingerling potatoes + butternut squash | Demi glaze + grilled onions
Wednesday
(Breakfast) Steel-cut oats + cage free eggs + homemade granola- Steel cut oats + fresh blueberries + cinnamon + brown sugar + homemade granola + almond milk | Organic turkey sausage | Cage free egg omelet |
(Matthew Lunch) Sustainable salmon + rosemary couscous + summer vegetables- Scottish salmon + Himalayan pink salt + cracked pepper | Fareast couscous | cherry tomatoes + mangoes + asparagus tips
(Starter) Chopped grilled vegetable salad- Balsamic + grilled onions + bell peppers + chopped lettuce + feta cheese + avocado + Dijon vinaigrette
(Dinner) Herb roasted Jidori chicken- Very tender half chicken (deboned) roasted carrots + charred broccolini | Mascarpone polenta + black garlic Jus + preserved lemon |
Thursday
(Lunch Kelly) Asian chicken salad- savoy cabbage + red bell peppers + carrots + red onions + Persian cucumbers + baby Bok choy | Sugar snap peas + crispy wonton chips + kumquats + cilantro + mint | Sesame vinaigrette + sesame seeds
(Lunch Matthew) Grilled airline chicken breast + steamed brown rice + charred yams- Pasteurized chicken breast (airline cut) + Himalayan salt + pepper | Steamed short grain rice | Organic sweet potatoes grilled
(Starter) Farmhouse market salad- blanched green beans + grilled corn + cherry tomatoes + radishes + mixed lettuces + raspberry vinaigrette + fresh mozzarella cheese + pickled red onions
(Dinner) Panko & coconut crusted halibut + heritage grains- Japanese panko + unsweetened shredded coconut | Farro + millet + roasted carrots + cipollini onions, grilled baby Bok choy | Pineapple relish + sweet & spicy Thai sauce
Friday
(Lunch Kelly) Citrus glazed salmon salad- blood oranges + roasted golden beets + fennel + radishes + mixed lettuces + grilled Meyer lemon vinaigrette, pickled red onions + preserved Meyer lemon
(Lunch Matthew) Lemon dill chicken + red quinoa + grilled summer peach & corn- Grass fed chicken thigh + lemon vinaigrette & dill marinade | Steamed red quinoa | Farmers market peaches & sweet corn grilled
(Starter) Arugula & little gem lettuce salad- garlic Cris’tons + lemon-cilantro vinaigrette + grated parmesan cheese + grilled fennel
(Dinner) Enoteca Whole roasted branzino- Fresh caught whole branzino roasted + lightly salted | charred cabbage + brussels + cauliflower puree | Pepita golden raisin gremolata
Saturday
(Lunch Matthew) Pesto salmon + summer squash + basmati- Norwegian salmon + cilantro pesto | Grilled summer squash | steamed basmati rice
(Lunch Kelly) Emerald chicken salad- Mixed greens + pickled jicama + grilled corn + honey lime vinaigrette + peanut sauce + Persian cucumbers + chopped basil + mint + roasted chickpeas
