Summer Chamber Fest
This Menu is subject to change. We will make every attempt to update the daily menu and post it to the landing page.
Monday 12:30 Lunch: Hearty Salad s
Tuna and pickles salad with dill | Chicken Salad Citrus Celery | Parmesan | Orange mint, quinoa salad with adzuki bean (crunchy) , meaty, herbs | Green salad | Possible: Cheese | Crackers Pork Loin
Monday 6PM Dinner
Turmeric Cilantro Lime Chicken in coconut with corn | Turmeric tofu | Eggplant | Sweet potato | Turmeric Cod with potato | Rice – (I promise it won’t suck today)
Green salad | Tahini lemon tamari | Italian | Ranch
Tuesday 12:30 Lunch: Picnic Lunch
Pork Loin | Vegetarian Frittata | Bread | Salad mix | Bread | Cheese | Salami | Mustard and Mayo
Tuesday Dinner It’s tacos
Corn Tortillas | Shells | Brisket | Sweet potato Pumpkin seeds | Beans (if possible) | Lettuce | Tomatoes | Cheese | Pickled Jalapeños | Salsas
Tuesday 6PM Dinner: It’s tacos
Flour, GF, Corn Tortillas and shells | Taco Chicken | Vegetarian tofu scramble | Beans (if possible) | Lettuce | Tomatoes | Cheese | Pickled Jalapeños | Salsas
Wednesday Lunch Build your own sandwich day:
Big crisp green salad with carrots, cucumbers | Turkey | Salami | Tofu Steaks | Bread | Sliced Cheese | Mama Lil’s Peppers | Shredded lettuce | Cucumbers | Micro greens
Wednesday Dinner THings to go on RIce
Port Ribs in Plum Sauce | Mushrooms and vegetable and tofu | Hope for fish | Pickled items to be determined | Big green Salad | Sauces
Thursday 12:30 Lunch: Noodle Bowl Day
Shredded Chicken | Fried Tofu | Pickled Carrot | Shredded Radish | Micro Greens | Lettuce | Glass noodles in spring onion oil | cucumber| Basil | Mint | Peanut Dressing | Sweet Chili Sauce | Shredded/Fermented Cabbage
Thursday 6PM Dinner :
This is going to change: Warm steak and green bean salad with basil | Vegetarian local grown mushroom medley | White bean kale anchovy salad | Greens | Fresh, cut vegetables | Bread | Butter |Cheese | Dressings
Friday 12:30 Lunch
Lunch: Sliced pork loin | Tomato, chicken, lettuce salad | Shrimp, avocado, jicama, arugula salad | Sesame noodle salad with pickled carrots and cabbage | Bread | Cheese | Cured Meat | Pickled vegetable
Friday 5PM Dinner: Noodle bowl
Shredded Chicken/beef/pork | Baked Tofu | Pickled Carrot | Radish | Micro Greens | Lettuce | Glass noodles in spring onion oil | cucumber | Basil | Mint | Peanut Dressing | Sweet Chili Sauce | Shredded/Fermented Cabbage | Lime | Toasted nuts | Vinegar dressing | Hoisin
Saturday 12:30 Lunch
Shrimp Salad with summer lettuce mix, citrused celery | Pasta salad | Artichoke heart | Sun dried tomato | Feta | Green Salad | Vegetarian Black beans | Meat. Sliced.
Saturday 5 PM Dinner
Noodle Bowl: Pork rib meat | Pork Belly | Chicken skin | Fried/baked Tofu | Broccoli | Local Kale | Pickled Carrot | Leaf Lettuce | Glass noodles in spring onion oil | Wheat noodles | Basil | Mint | Sweet Chili Sauce | Cabbage | Dressings: Apricot GF Tamari Pepper | Lemon gf tamari Tahini | Lime cilantro
Sunday 12:30 Lunch
Turkey Frittata | Vegetarian Frittata | DF Frittata | Greens salad | Feta, tomato, basil and olive salad | Ciabata Buns | Cheese | Sliced Turkey | Random bits of unserved extras.
