Meal Menus for the Weekend

2019

Note:  Choose Your Meals When Registering

FRIDAY LUNCH MENU:

On the Table:  Rolls and Butter, Cookies

Chop Chop Salad (GF / DF)

Natural Chicken Breast, Iceberg and Romaine Lettuce,
Roasted Corn, Tomatoes, Black Olives, Applewood Bacon,
Cheddar Jack Cheese, Garlic Croutons, Pesto Buttermilk
Dressing Cheese served on the side in a bowl

OR:

Hot Open Faced Sandwich

Roasted Turkey Breast, Garlic Mashed Potatoes, Green Beans

OR:

Impossible Burger   (Vegan) & Fruit Cup (Vegan)

On a Vegan Bun, with Vegan Fries

 

FRIDAY DINNER MENU:

On the Table:  Rolls and Butter

Caesar Salad Starter (GF)

Romaine Hearts, Cherry Tomatoes, Garlic Croutons,
Parmesan Cheese, Balsamic Reduction, Creamy Caesar Dressing

Oven Roasted Salmon (GF / DF)

With Cous Cous, Asparagus and Lemon Caper Cream

OR:

Herb Roasted Chicken (GF / DF)

With Honey Bourbon Glaze, Yukon Gold Mash Potato,
Steamed Broccolini

OR:

Stuffed Red Pepper (Vegan-Veg) (GF / DF)

With Roasted Corn Salsa and Brown Rice

Chocolate Decadence Cake (GF) (for the Non-Vegans)

With Fresh Strawberries and Cinnamon Anglaise

OR:

Cookie Ice Cream Sandwich (Vegan-Veg Option)

With Chocolate Sauce

 

SATURDAY BUFFET BREAKFAST MENU:

Market Sliced Fruit Display

With Berries & Whole Fruit

Alki Bakery Blueberry and Glorious Morning Muffins

Served with Fruit Preserves and Butter

Cage Free Scrambled Eggs

Served with Cheddar Jack Cheese, Salsa and Fresh Chives

Roasted Red Breakfast Potatoes

With Fresh Herbs

Crispy Shallots

Served with Blackberry Ketchup

Applewood Bacon

NOTE:   Vegan breakfast will be served at the tables, NOT from the buffet

Quesadillas     (Vegan-Veg)

Tofu “Eggs”, Sautéed Pepper and Onions, Vegan Cheese,
served with Salsa, Vegan Breakfast Potatoes

 

SATURDAY LUNCH MENU:

On the Table:  Rolls and Butter, Chocolate Walnut Brownies

Asian Chicken Salad (GF / DF)

Natural Chicken Breast, Shredded Iceberg, Shredded
Cabbage, Almonds, Broccoli, Bell Peppers, Crispy Noodles,
Green Onions and Ginger Vinaigrette

OR:

Salad & Pan Seared Chicken Breast (GF / DF)

Creamy Polenta, Baby Green Beans and Shitake Mushroom Sauce

OR:

Jambalaya (Vegan) (GF / DF)

Rice, Kale, Onions, Garlic, Herbs (Rosemary, Thyme, Parsley) and Spices, Cooked in Vegetable Stock

 

SATURDAY DINNER MENU:

On the Table:  Rolls and Butter

Caprese Salad (GF)

Fresh Mozzarella, Vine Ripe Tomatoes, Basil, Baby
Arugula, Cerignola Olive Tapenade, Balsamic & Extra
Virgin Olive Oil with Grilled Bruschetta

Grilled Flat Iron Steak (GF / DF)

With Roasted Fingerling Potatoes, Arugula and
Chermoula Sauce

OR:

Seared Cod (GF / DF)

With Grilled Asparagus, Saffron Risotto and Chive oil

OR:

Roasted Beet Carpaccio      (Vegan)

With Cous Cous

Key Lime Tower (GF / DF    (Non-Vegan)

OR:|

Coconut Chocolate Mousse         (Vegan)

 

SUNDAY BUFFET BREAKFAST MENU:

Market Sliced Fruit Display

With Berries & Whole Fruit

Alki Bakery Seasonal Scones and French Croissants

Served with Fruit Preserves and Butter

Cage Free Scrambled Eggs

Served with Cheddar Jack Cheese, Salsa and Fresh Chives

Diced Breakfast Potatoes

With Caramelized Bell Peppers and Onions Served with Blackberry Ketchup

Maple Sausage

Oatmeal: Bob’s Red Mill Steel Cut Oats

Served with Fresh Berries, Cinnamon & Brown Sugar Bananas,
Bourbon Glazed Peaches, Dried Cranberries & Golden Raisins,
Candied Bacon Bits, Brown Sugar, Butter, 2% Milk, Soy Milk &
Coconut Milk

NOTE:   Vegan breakfast will be served at the tables, NOT from the buffet

Southwest Tofu Scramble     (Vegan-Veg)

With Red Onion, Red Pepper, Kale, Chili Powder, Cumin
Powder and Sea Salt, Vegan Breakfast Potatoes