Menu – February 6th 2010
BRUNCH
Soup:
Lentil Chili
Minestrone (Hampshire, Worcester)
Chicken Noodle Soup (Franklin)
Azteca Chicken & Rice Soup (Berkshire)
Entrée:
Scrambled Eggs (Vt)
French Raisin Toast
Corned Beef Hash
Ham (Carving Station)
Chicken Broccoli Casserole
Vegetarian options:
Spicy Stir Fry Tofu & Vegetables (Franklin, Hampshire)
Stuffed Shells (Hampshire)
Beans & Rice (Franklin)
Tater Tot Casserole Corn (Franklin)
Display: Vegetable Omelets (Franklin)
Spicy Portabella Mushrooms with Roasted Peppers (Berkshire)
Vegetable Lasagna (Berkshire)
Apple Fritters (Berkshire)
Wheat Waffles (Worcester)
Breakfast Soft Tacos (Worcester)
Tofu Cacciatore with Egg Noodles (Worcester)
Stations:
International Station
Pizza Station
Pasta Station
Grill Station
Salad Station
Dessert Station:
Breakfast: Raspberry Muffin Top
Sour Cream Coffee Cake
Assorted Mini Danish
Lunch: Oatmeal Walnut Caramel Bar
Ginger Cake
DINNER
Soup:
Lentil Chili
Minestrone (Hampshire, Worcester)
Chicken Noodle Soup (Franklin)
Azteca Chicken & Rice Soup (Berkshire)
Entrée:
Baked Haddock
Chicken Tenders with Honey-Mustard, BBQ & Duc Sauces
Baby Back Ribs (Carving Station)
Vegetarian options:
Tofu Kebobs (Hampshire)
Meatless Tenders (Franklin)
Vegetable Lasagna (Franklin)
Display: Stir Fry Tofu with Hot Black Bean Sauce (Franklin)
Curried Chick Peas (Berkshire)
Lentil Chili (Berkshire)
Chick Pea Stew (Worcester)
Wild Rice Stuffed Acorn Squash (Worcester)
Meatless Tenders (Worcester)
Stations:
International Station
Pizza Station
Pasta Station
Grill Station
Salad Station
Dessert Station:
Apple or Blueberry Crisp
Spice Cake with Maple Frosting (vegan)