Food Menu

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ALL DINNERS ARE FULLY GLUTEN FREE

Sunday Dinner

Citrus Kale Salad

Baby Kale, Caramelized Shallots, Orange Supremes, Pepitas, Pomegranates,

Dressings: Champagne Vinaigrette; Creamy Style Dressing

Served with Assortment of Warm Breads & Margarine

Coconut & Almond Crusted Salmon, Thai Chili Sauce

Wild Rice Pilaf, Roasted Asparagus

Pavlova (low sugar) with Chocolate Ganache, Whipped Topping & Fresh Berries

Monday Breakfast

Chef’s Daily Selection of Fresh Fruit & Pastries

Breakfast Burritos: Scrambled Eggs, Hash Browns, Grilled Peppers and Onions, Rolled in a Flour Tortilla

Pico de Gallo on the Side

Carrot Salad

Mint, Pistachios, Dates

Monday Lunch

Israeli Salad

Hummus, Matbucha, Moroccan Eggplant, Grilled Vegetables, Tahina

Falafel

Fresh Pita

Chocolate Dipped Biscotti

Monday Dinner

Egg Drop Soup, Scallion Garnish

Assortment of Bread with Margarine

Crispy Sweet & Sour Chicken Breast

Fragrant Jasmine Rice, Charred Broccolini & Colorful Peppers

Chef’s Choice Dairy-Free Ice Cream or Sorbet

Tuesday Breakfast

Chef’s Daily Selection of

Fresh Fruit & Pastries

Greek Yogurt

Toppings: Honey, Michigan Maple Syrup, Housemade Granola, Berries

Assorted Bagels

Real Cream Cheese, Sliced Tomato, Cucumber, Red Onion, Sliced Hard-Boiled Eggs

Tuesday Lunch

Caesar Salad

Wholegrain Rolls with Margarine

Greek Stuffed Peppers w/Orzo or w/Quinoa

Oven Roasted Grape Tomatoes, Greek Olives, Pinenuts,

Fresh Basil & Oregano, Drizzled Balsamic Syrup

Assorted Brownies

Tuesday Dinner

Grilled Vegetable Salad

Dressings: Balsamic Vinaigrette; Creamy Style Dressing

Assortment of Bread with Margarine

12oz. Ribeye, Tri-Color Peppercorn Sauce

Herbed Hasselback Potato, Roasted Asparagus & Portobellas

Chocolate Cherry Pie

Wednesday Breakfast

Chef’s Daily Selection of

Fresh Fruit & Pastries

2-Tone Roasted Potatoes

Everything Focaccia Breakfast Sandwiches

Scrambled Eggs, Impossible Sausage Patty

Sliced Tomato and Fresh Arugula on the Side

Wednesday Lunch

Baby Spinach Salad

Sliced Hard-boiled Eggs, Tomato, Dried Cranberries, Slivered Almonds,

Shallot Vinaigrette

Toppers: Grilled Salmon & Balsamic Glazed Portobella Steaks

Assorted Rolls with Margarine

Lemon & Raspberry Bars

Wednesday Dinner

Birmingham Salad: Arugula, Fresh Herbs, Curried Cashews, Grapes, Lemon Vinaigrette

Served with Assortment of Breads & Margarine

Chicken Roulade with Spinach & Sundried Tomato, Herb Duchess Potato, Maple Glazed Carrots

Dark Chocolate Mousse Trifles

Vanilla Cake and Fresh Strawberry Layers

Thursday Breakfast

Chef’s Daily Selection of

Fresh Fruit & Pastries

Breakfast Strata: (egg & bread casserole)

Eggs, Green Peppers, Onions, Mushrooms, Cubed Dakota Bread

Herb Roasted Potatoes

Thursday Lunch

Assortment of Bread and Rolls

Tuna Salad & Egg Salad

Leaf Lettuce, Sliced Tomato, Cucumber, Red Onion

Grilled Vegetable Quinoa

Assorted Cookies

Thursday Dinner

Farmer’s Market Salad

Balsamic Vinaigrette

Served with Assortment of Warm Breads & Margarine

Pan Seared Chilean Sea Bass, Lemon Herb Sauce

Sauteed Spinach, Grape Tomato, Cannellini Beans

Salted Maple Pie

Friday Breakfast

Chef’s Daily Selection of

Fresh Fruit & Pastries

French Toast Bake

Warm Maple Syrup

Potatoes O’Brien: Sauteed Peppers, Onions & Fresh Parsley

Friday Lunch

Napa Cabbage Salad with Crispy Wontons & Sweet Soy Vinaigrette (on side)

Vegetable Stir-Fry Tossed with Lo Mein Noodles

Shabbos

Assorted salads

Fish, Chicken, Meat

Cholent

Dips

Challah

Etc.