Menu For The Week of July 2, 2014

Summer 4 Menu Highlights

  • Chicken and Rice Jambalaya
  • Black Bean Chili with Ground Beef
  • Honey Pulled Pork*
  • Fresh Corn Custard (Budín de Maíz)
  • Mushroom Walnut Pâté*
  • Vegetarian Baked Beans
    Figs, Rosemary
    Figs and Rosemary are simmered together in the Balsamic-Rosemary Fig Preserve
  • Herbed Potato Salad
  • Hamburgers*
  • Cultured Barbecue Sauce*
  • Sea Vegetable with Carrots, Daikon and Cucumbers
  • Basil Pesto*
  • Chipotle Mayonnaise
  • Thai Temple Kraut*
  • Balsamic-Rosemary Fig Preserve*
  • Three Stone Fruit Crumble
  • Red, White, & Blue Gelatina

* GAPS Diet Friendly

(Some items may contain heated olive oil.)