Lunch menu Week of February 19 through March 2

Tuesday

Soups

Tomato and goat cheese

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Black bean and chorizo

Entrées

Smoked pork loin
Grain mustard and apple jus 
Braised cabbage
Roasted red bliss potato

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Eggplant, zucchini ragout
Creamy polenta
Greens with herb vinaigrette

Wednesday

Soups

Cream of green asparagus

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Pork and barley

Entrées

Roasted chicken
Green peppercorn sauce
Steamed broccoli rabe
Bucatini pasta

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Southern style braised kale
Stewed black eyed-peas
Rice pilaf

Thursday

Soups

Old Bay seafood chowder

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Carolina saul soup

Entrées

Moulard duck leg confit
Natural jus
Braised French green lentils
Mixed greens

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Sweet potato and chick pea curry
Jasmine rice
Raita
Papadum and mango chutney

Friday

Soups:

Cream of mushroom

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Polish soup

Entrées:

Pan seared dorado fish filet
Mango salsa
Avocado vinaigrette
Rice pilaf

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Temomi ramen noodles
Bock choy, oyster mushrooms, carrots
Egg and daikon sprouts
Soy broth