Pork

• Calypso Pork Roast with a Coconut Sweet Potato Gratin
• Grilled Pork Chops with Clams and Chorizo
• Rosemary Mustard Roasted Pork Loin with Potato Gratin and Buttered Baby Cabbage
• Gingersnap-Crusted Pork Loin with Brandied Apple Sauce
• Pepper Crusted Pork Loin with Cherry Port Sauce
• Roast Pork Loin with a Braised Plum Sauce
• Meatballs in Pomegranate Sauce with Orange-Almond Couscous, and Sautéed Spinach
• Pork Tenderloin with Cabbage and Apples
• Pork Tenderloin with Tomato-Peach Compote

Beef

• Filet Mignon, with Mashed Potatoes, and Roasted Asparagus
• Roast Beef Tenderloin with a Port Wine Reduction
• Beef Tenderloin with Morels and Tarragon Marsala
• Red-Wine and Mushroom Braised Pot Roast
• Beef Stew with Red Wine
• Beef Bourguignon with Parslied Noodles
• Braised Beef Short Ribs w/ Herbed Polenta & Horseradish Cream Sauce
• Warm Flank Steak w/ Mint and Cilantro
• Sirloin Steak Au Poivre with a Dijon Cream Sauce
• Grilled Flank Steak w/ Roasted Corn & Tomatoes w/ Chimichurri
• Stuffed Bell Peppers with Ground Beef, Tomatoes, & Rosemary
• Standing Rib Roast w/ Potato Pancake, Mushroom Medley, Wilted Spinach

Veal

• Veal Picatta/ Marsala over Angel Hair with Haricot Verts
• Veal Chop in a Calvados Cream Sauce with Apples and Cabbage
• Braised Veal Shanks with a Gremolata AKA Osso Bucco
• Roast Veal Chop with a Mushroom Cream Sauce & Orzo Risotto
• Veal Oscar, with a Citrus Lump Crab Cake and Asparagus
• Veal Scaloppini with Lemons and Capers
• Blanquette de Veau (White Veal Stew)
• Veal Roulades with Spinach and Gruyere over a Farro Ragout

Lamb

• Moroccan Spiced Leg of Lamb
• Grilled Lamb Skewars with an Herbed Yogurt Sauce
• Zucchini Stuffed with Lamb,with Currants and Toasted Chickpeas
• Fragrant Lamb and Couscous Stew
• Lamb and Eggplant Shepherds Pie
• Middle Eastern Lamb Skewers
• Herbed Lamb Chops with a Potato Gratin
• Braised Lamb Shanks with a Soft Parmesan Polenta
• Crown Roast of Lamb with a Potato, Eggplant and Tomato Tian
• Moussaka (Lamb and Eggplant Layered Casserole with Potatoes and a Béchamel Sauce)

Fish

• Pan-Fried Whole Troutwith Fried Potatoes
• Swordfish Kebobs with Lemon-Parsley Vinaigrette
• Seared Tuna with White Beans, Fennel and Arugula
• Pan Roasted Halibut with Tomato Zucchini Tian
• Baked Fish Provencal
• Salt-Crusted Tilapia with Lemongrass
• Potato Crusted Halibut
• Mustard Roasted Sea Bass with Capers
• Mahi-Mahi with an Herbed White Wine Sauce
• Mahi-Mahi Skewers with Tapenade and Herb Cous Cous
• Seared Salmon with a Mango Salsa
• Seared Scallops on Creamy Arugula and Garlic Chips
• Grilled Scallops with Honeydew-Avocado Salsa
• Jalapeño Crab Cakes with Fennel Slaw and Fruit Salsa
• Sea Bass with Moroccan Vegetables and Chili Sauce
• Sole Bonne Femme
• Moules Frites
• Baked Salmon, and Broccoli Rabe with Citrus Beurre Blanc
• Salmon Au Poivre (Pepper encrusted) with Dill Smashed Potatoes

Salads

• Farmers’ Market Salad with a Red Wine Vinaigrette
• Mixed Greens with Roasted Figs, Pistachios and Goat Cheese with a Balsamic Vinaigrette
• Arugula and Avocado with Shaved Parmesan and a Lemon Vinaigrette
• Citrus Salad with Radicchio, Butter Lettuce and a Champagne Vinaigrette
• Mixed Green with Roasted Pear, Red Onion and Gorgonzola with a Sherry Vinaigrette
• Basil Caesar Salad
• Cous Cous Vegetable and Chickpea Salad with a Lemon Dressing
• Tomato and Arugula Salad with Grilled Portobello
• Chickpea, Watercress, and Mango Salad with Lime Vinaigrette
• Black Bean, Corn , and Red Pepper Salad with a Chile Vinaigrette
• Grilled Chicken Salad over Mixed Greens with Radishes, Cucumbers, and Tarragon Pesto
• Tuna, Asparagus, and New Potatoes over Red Leaf Lettuce with a Chive Vinaigrette
• BLT Chicken Salad with Ranch Dressing
• Heirloom Tomato, Fresh Mozzarella and Bread Salad\
• Tarragon, Walnut and Tarragon Chicken Salad
• Curry Chicken Salad with Slivered Almonds
• Roasted Chinese Chicken Salad with Snow Peas, and Water Chestnuts
• Cajun Shrimp and Corn Salad with a Lime-Chile Dressing
• Avocado stuffed with Cilantro Shrimp Salad
• Tuna Nisçoise
• Lobster Salad with an Avocado Puree

Sides 

• Mexican Sweet Potato and Black Bean Salad
• Mexican Melon Salad
• Herbed New Potato Salad
• Potato and Green Bean Salad with Dill Pesto
• Asparagus and Artichoke Pasta Salad
• Asian Noodle Salad with Ginger-Soy Vinaigrette
• Greek-Style Tomato Cucumber Salad
• Italian Bean Salad
• Bulgur Salad with Apricot, Red Onion and Parsley
• Tabbouleh
• Classic Cole Slaw
• Carrot- Fennel Slaw

Soups

• Leek and Potato Soup
• Cream of Broccoli
• Cream of Crab
• Lobster Bisque
• New England Clam Chowder
• Curried Carrot Puree
• Split Pea Puree
• Basil Tomato Soup
• French Onion Soup
• Pasta Fagiole
• Minestrone
• Greek Gazpacho
• Red Lentil Soup
• Chicken and White Bean with an Herb Oil
• Chicken and Lemon Soup with Orzo

Sauces

• Basil Pesto
• Hazelnut-Sage Pesto
• Parsley Pesto
• Walnut-Mint Pesto
• Garlic Hummus
• Cucumber Tzakiki
• Raita
• Baba Ganoush
• Chimichurri
• Gremolata

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Family Friendly Foods

The offerings of this menu are designed for families with an emphasis on fresh food and more diversity in the menu. Like the Prepared Foods, there is minimal cooking required. Most of the items need only to be baked, or brought to a boil, using one pot to reheat. Some items need only to be taken from the freezer and baked, while others no require no reheating.

This menu offers a wider range of food, including fresh products like breads, and salads. This option can be a more flexible service than the Prepared Foods Service in that there are no limitations.

Breakfast

• Frozen French Toast Sticks
• Pancakes with Fresh Fruit Compote
• Granola
• Muffins; Applesauce, Oatmeal, Blueberry, etc.
• Applesauce
• Banana bread, Zucchini Bread or Muffins

Lunches

• Minestrone Soup
• Pasta Fagiole
• Potato and Leek
• Cream of Crab
• New England Clam Chowder
• Tomato Cheddar Soup
• Margarita Pizza
• PB & J “Uncrustables”
• Chicken Salad with Tarragon and Walnuts
• Tuna Salad with Tomatoes
• Orzo Salad with Tomatoes, Feta and Dill
• White Bean Salad
• Vegetable Cous Cous Salad
• Turkey Pinwheels (wrapped sandwiches)
• Chicken Nuggets
• Quiche Lorraine (Onions and Bacon)
• Quiche Provencal (with Tomato, Spinach, and Gruyere)

Dinner Savers

• Macaroni and Cheese
• Twice Baked Potatoes
• Cream and Spinach Alfredo
• Asparagus and Mushroom Risotto
• Cheese or Vegetable Lasagna
• Steak Tacos
• Macaroni and Beef
• Beef Stew
• Roast Pork Tenderloin
• Greek Meatballs with Orzo
• Meatloaves and Mashed Potatoes
• Bolognese Sauce
• Pork and Pineapple Teriyaki
• Homemade Turkey Sloppy Joes
• Chicken Pot Pie
• Chicken Pesto Farfalle
• Whole Lemon-Herb Roasted Chicken
• Coq au Vin with Buttered Parslied Noodles
• Chicken Curry
• Chicken Saltimbocca
• Chicken with Forty Cloves of Garlic over Mashed Potatoes
• Moroccan Lamb Stew with Apricot Cous Cous
• Creamy Rotini with Salmon, Peas and Parmesan
• Garlic Tomato Shrimp
• Shrimp Quesadillas
• Spinach and Chicken Phyllo Pie

*Garlic Bread is always a nice accompaniment with the Pasta Entrees*

Vegetables

• Greek Salad with Balsamic Vinaigrette
• Garden Salad with Homemade Ranch Dressing
• Caesar Salad (with or without Chicken, Shrimp, or Steak)
• Tomato Cucumber Salad
• Black Bean and Corn Salad
• Brussel Sprout and Cauliflower Gratin
• Vegetable Stir Fry (meat optional)
• Hummus
• Guacamole
• Roast Green Beans
• Sautéed Spinach with Garlic
• Roasted Asparagus
• Mashed Potatoes
• Oven Roasted Potatoes
• “Oven Fried” Fries

Desserts

• Oatmeal Blueberry Bars
• Peach or Apple Cobbler
• Cherry Clafoutis
• Grilled Pineapple with Brown Sugar and Rum
• Raspberry Buttermilk Cake
• Homemade Ice Cream
• Cookie Dough (Homemade Frozen)
• Chocolate Dipped Cheesecake Bars
• Brownies with Walnuts
• Lemon Raspberry Bars
• Angel Food Cake with a Strawberry Purée
• Gingerbread
• Chocolate covered Strawberries
• Minted Fruit Salad