Page One

• Daily Menu; April 1-5 April 1-5
• Daily Menu; April 8-12
• Food Service Information

Daily Menu: April 1-5

April 1

• Chicken Frien Steak

• Mashed Potatoes and Gragvy

• Roasted Broccoli with Parmesean and Lemon

• Spicy Tofu, Rice and Broccoli (VEG)

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April 2

• Beef Stroganoff

• Egg Pappardelle Noodles

• Sweet Green peas and pearl onions

• Garbanzo Bean Pasta with Greed Goddess Vinagrette (VEG)

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April 3

• Chicken Caesar Flatbread

• Cucumber-Tomato and Feta Herb Salad

• Avacoda Hummus Bowls (VEG)

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April 4

• Cheese Tortellini with Creamuy Tomato Sauce

• Garlic Herb Rolls

• Vegetables with pesto

• Falafel with Naan and Tahini Yogurt Sauce (VEG)

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April 5

• Pizza Day

• Caesar Salad

• Fire Roasted Vegetable Flatbread (VEG)

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Daily Menu: April 8-12

April 8

• Baked Potata Bar

• Chopped BBQ Beef Broccoli Cheese Salad With Vinaigrette

• SFried Quinoa With Pickled Collard Greens, Avacoda(VEG)

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April 9

• Chicken Fajitas

• Cilantro Lime Rice

• Charro Beans

• GFrsh Guacamole and Salsas

• Black Bean and Avacado Salad (VEG)

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April 10

• Pasta Day: Alfredo, Marinara, Bolognese, or Grilled Chicken

• Garlic Bread

• Mixed Salad with Vinaigrette

• Spiced Sweet Potatoes with Spiced Honey and Greek Yogurt(VEG)

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April 11

• Grilled Chicken Sandwich

• Tater Tots

• Lettuce, Tomato, cheese, etc.

• White Beeans with Smoked Paprika and Black Rice Bowl(VEG)

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April 12

• Scottish Salmon

• Salad with Vinaigrette

• High Protien Whole Grain Avacado Toast with House Cured Salmon(VEG)

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Food Service Information

About Chef Ryan

Ryan graduated from The Culinary Arts Institute of Louisiana. He has worked in historic New Orleans restaurants and Houston restaurants including Brennan’s and La Colombe D’Or. He earned his first title of Executive Chef working at Bentwater Golf Club and then at Augusta Pines Golf Club. Ryan is also a graduate from Sam Houston State University with a Bachelor’s Degree in Business.