Current Monday Night Dinner Menus

Scroll down to see menus for February and March 2016


February 1
Fabulous February 1st Menu
Rosemary Scented Split Pea and Veggie Soup
Quinoa Pilaf
Asparagus and Leek Tofu Frittata
Sauted Cabbage with Caraway Sauerkraut
Mixed Salad Greens with Lemon Mustard Vinaigrette
Crispy Lemon Walnut Cookies
Gluten -free except cookies/ Chef Chuck Collison

Feb 8
Chinese New Year Celebration
Miso Vegetable Soup w/ Tofu Cubes
Brown Rice w/ Black Mushroom & Garlic
Sweet Red Bean & Winter Squash
Gingery Chinese Cabbage & Carrot Sauté
Steamed Sesame Bok-Choy
Quick Daikon Pickles
Sweet Almond Cookies
Jasmine Tea
Gluten-Free except cookies /Chefs Michael Bauce & Marta Serda

February 15
Happy Healthy Heart Celebration Dinner $20
Red Velvet Soup
Multicolored Rice Pilaf
Red Lentil Herb Loaf with Tofu Cream
Baked Root Vegetable Medley
Green Salad & Red Cabbage Slivers with Balsamic Vinaigrette
Vegan Chocolate Cake with Raspberry Sauce
Raspberry Tea
Gluten-Free /Chef Chuck Collison

February 22
Mediterranean Inspirations
Cuminy Butternut Squash Soup
Moroccan Garbanzo, Vegetable and Seitan Tagine
(without seitan for gluten-free eaters)
Millet and Caramelized Onion Pilaf
Carrot, Jicama and Citrus Salad
Braised Cabbage and Kale
Almond Cake with Orange-Maple Glaze
Mint Tea
Gluten Free-except Dessert /Chef Gary Alinder
Feb 29
Leap Day Supper
Lentil Winter Vegetable Soup
County Hummus with Olive Sprinkle
Quinoa & Rice Tabouli with Roasted Pumpkin Seeds
Cucumber Onion Pressed Salad
Steamed Kale Greens with Tangy Tahini Dressing
Raspberry Bars
Black Decaf Tea
Gluten Free-except Dessert /Chefs Marta Serda & Michael Bauce

March 7
Classic Macrobiotic Meal Chefs Michael Bauce & Marta Serda
Delicious Daikon Wakame Soup
Short Grain Brown Rice w/ Savory Miso Topping
Aduki Bean and Kabocha Squash
Dark Leafy Greens w/ Pickled Root Slivers
Winter Root Medley
Orange-Poppyseed Cupcakes
Gluten-Free except Dessert /
March 14
Saint Patrick’s Dinner Celebration Dinner
White Bean and Cabbage Soup with dollop of Tofu Sour Cream
Shepherd’s Pie
Rice and Barley with Toasted Sunflower Seeds
Lucky Cucumber Salad with Dill & Dulse
Braised Greens Caraway
Magic Dessert Bars
Gluten- Free-except Dessert /Chef Chuck Collison
March 21
Spring Equinox Dinner Celebration
Sweet Onion Miso Soup
Millet-Squash w/ Roasted Pumpkin Seed-Nori Condiment
Simmered Black-Eyed Peas & Yams
Rosemary Roasted Beets, Carrots & Onions
Power Green Salad w/ Citrus Vinaigrette
Peanut Butter Brownies
Gluten-Free except Dessert  /Chefs Marta Serda & Michael Bauce
March 28
Flavors of India Dinner
Green Lentil Curry Soup with Kale
Basmati Rice Biryani with Carrots and Peas
Coconut-Curried Cauliflower, Green Beans and Sweet Potatoes
Garbanzos with Tangy Ginger-Tomato Glaze
Mixed Green Salad
Orange Date-Nut Spice Bars







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