Menu – February 5th 2010
LUNCH
Soup:
Chili Con Carne
Split Pea with Ham (Hampshire, Worcester)
Tomato Soup (Worcester)
Corn Chowder (Worcester)
Clam Chowder (Franklin)
Minestrone (Franklin)
New England Clam Chowder (Berkshire)
Entrée:
Lemon Pepper Cod
Chicken Pesto Pasta
Vegetarian options:
Cuban Red Beans (V) (Franklin, Hampshire)
Chic’n Pesto Pasta (Franklin)
Baked Acorn Squash (Franklin)
Spring Rolls (Franklin)
Display: Roasted Vegetable Wrap (Franklin)
Tofu Teriyaki (Berkshire)
Curried Tenders with Vegetables (Berkshire)
Autumn Harvest Casserole (Worcester)
Homestyle Quinoa (Worcester)
Garden Chili (Worcester)
Stations:
International Station
Pizza Station
Pasta Station
Grill Station
Salad Station
Dessert Station:
Peanut Butter Cookies
Fudge Drop Brownie
DINNER
Soup:
Chili Con Carne
Split Pea with Ham (Hampshire, Worcester)
Tomato Soup (Worcester)
Clam Chowder (Franklin)
Minestrone (Franklin)
New England Clam Chowder (Berkshire)
Entrée:
Sirloin Steak with Compound Butter
Whole Salmon with Chimichurri (Carving Station)
Penne, Chicken & Mushrooms
Vegetarian options:
Smart Chili (Franklin, Hampshire)
Grilled Portabella Mushrooms (Franklin)
Lemon Grass Tofu (Franklin)
Veggie Burger (Franklin)
Display: Vegetable Fried Rice (Franklin)
Cheese Ravioli (Berkshire)
Indonesian Tofu (Berkshire)
Lemon Broccoli Pasta (Worcester)
Stuffed Portabella Mushrooms (Worcester)
Cheese Ravioli with Alfredo Sauce (Worcester)
Stations:
International Station
Pizza Station
Pasta Station
Grill Station
Salad Station
Dessert Station:
Snicker Cake
Peanut Butter Crisp (vegan)