Wednesday, 1.16
Chile Verde and Cheddar Ravioli tossed with Smoky Pork, Cilantro, and Fried Potato Skins. Served with mixed field greens and ciabatta.

Thursday, 1.17

Grilled Pork Tenderloin with Roasted Beet-Cranberry Sauce. Served with Horseradish mashed potatoes and ciabatta roll.

Friday, 1.18

Poke Bowl with Spicy Tuna, Wasabi-Soy Jasmine Rice, Avocado, Cucumber, Nori, Pickled Ginger, Sesame Seeds, and Sweet Chili Aioli. Accompanied with wonton chips.

Saturday, 1.19

Chicken and Fried Prosciutto di Parma Panini with melted Fontina, Arugula, and Bavarian Mustard. Served with pasta salad.

Sunday, 1.20

Duck Breast with Honey, Ginger, and Lavender. Served with Dried Cherry and Scallion wild rice and ciabatta roll.

Monday, 1.21

Ziti with Italian Sausage, Wild Mushrooms, Shredded Asiago, and Syrah-Tomato Sauce. Served with Caesar side salad and grilled focaccia wedges.

Tuesday, 1.22

Pumpkin Gnocchi with Crispy Calabrese and Spanish Smoked Paprika Hollandaise. Accompanied with organic mixed greens.