HMRE MENU 2
Monday lunch: Mushroom Fiesta Bowl. Roasted mushrooms, sautéed bell peppers, grilled red onions, Spanish rice, pico d’gallo, guacamole 7 roasted corn.
Monday dinner: GRILLED TOP SIRLOIN. Served with Roasted zucchini, arugula, shaved parmesan, roasted balsamic onions, & lemon vinaigrette.
Tuesday lunch: JAPANESE NOODLE BOWL. Shredded cabbage-carrots, mushrooms, scallions, ramen noodles, poached egg, pork coins, & kombu dashi broth.
Tuesday Dinner: Ground Turkey Lettuce Wraps. Ground turkey, bell pepper, ginger-onions-garilc, carrots, cilantro, sesame seeds, butter lettuce & vegetable fried rice.
Wednesday lunch: VegetarianCannelloni.Roasted butternut squash, mushrooms, garlicky braised greens, marinara, Caesar salad.
Wednesday dinner: Herbed Chicken. Served with roasted yellow squash, garlic, onions, cherry tomatoes & wilted kale.
Thursday lunch: Chinese Chicken Salad. 5 spiced chicken, shredded cabbage, romaine mix, roasted peanuts, cilantro, mandarin, scallions, carrots, cucumbers, fried wontons & sesame-ginger dressing.
Thursday dinner: Seared Market Fresh Fish. Pan seared fish, quinoa pilaf, tomatoes, cucumber, fresh herbs, dried cranberries, light balsamic vinaigrette.
Friday lunch: Classic Cobb Salad. Shredded romaine, ham, turkey, Swiss cheese, diced tomatoes, cucumbers, sunflower seeds & house vinaigrette.
Friday dinner: PORTOBELLO STEAK. Served with butternut squash, mashed potatoes & roasted brussel sprouts.