Breakfast and Lunch

Continental Breakfast and Lunch Selections

Monday, April 22, 2018

Continental Breakfast
Coffee, juice, hot tea, soda, muffins, fresh fruit, hard-boiled eggs, and yogurt parfaits

Endive and Apple Salad with Grilled Breast of Chicken – Belgian Endive and Baby Spinach Salad with Creamy Cider Dressing, Tart Apples, Spiced Walnuts, and Gorgonzola Cheese with Marinated and Grilled Breast of Children. Dessert:  Madagascar Bourbon Vanilla Bean Cheesecake.

Vegetarian option (GF & Vegan)Roasted Golden Beet Salad – Tender Butter Lettuce, Roasted Beets, Pomegranate Vinaigrette, Pistachio-Crusted Wisconsin Chèvre, and Orange Supremes 

Pretzel Crusted Chicken
– Pan-Seared, Served with Roasted Garlic Mashed Potatoes, and Whole-Grain Mustard Sauce, and Fresh Vegetables.

Pan-Seared Salmon (GF)-Atlantic Salmon Filet Seasoned with Extra Virgin Olive Oil, Lemon and Herb Pan-seared.

Orange Butternut Squash Steak (GF, vegan)-Butternut Squash Medallions, served with Quinoa, Braised Swiss Chard, and Roasted Apple Coulis.

Tuesday, April 24, 2018

Continental Breakfast:
Coffee, juice, hot tea, soda, Osthoff egg sandwich, fresh fruit, and individual yogurt

Chicken Piccata - Parmesan herb-seared breast of chicken served with lemon caper sauce, rice pilaf, and fresh vegetables. Devils Food Cake with Whipped Fudge Frosting

Vegetarian option (GF & vegan)Grilled Portabella “Steak” – Garlic herb-marinated grilled portabella mushroom, served with roasted mushroom and mascarpone risotto, butter-sautèed baby spinach and crème de balsamic.