Refectory Menu – March 21 - 25

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GTS March 21-25 Monday

Beef masala

Cous cous with apricots and pine nuts

Sautéed Swiss chard

Butternut squash soup

Salad

Sandwiches

Fruit

Dessert

 

Tuesday

Glazed ham

Roasted turnips with walnuts and lemon

Sautéed green beans

Split pea soup

Salad

Sandwiches

Fruit

Dessert

 

Tuesday dinner

Beef and vegetable sliders

Loaded roasted potatoes

Grilled vegetables

Salad

Deviled eggs

Dessert

 

Wednesday

Guajillo mole pork

Barley pilaf

Glazed carrots

Root vegetable soup

Salad

Sandwiches

Fruit

Dessert

 

Thursday

Salmon cakes with fennel remoulade

Rice pilaf

Zucchini fritters

Sweet potato soup

Salad

Sandwiches

Fruit

Dessert