Menu Project Name: Samantha Renna_____________

MONDAY POR TUESDAY POR WEDNESDAY POR THURSDAY POR FRIDAY POR SATURDAY POR SUNDAY POR
BREAKFAST

Scrambled Egg 2 oz Sausage patties 2 oz Cottage Cheese 2 oz Fried Egg 2 oz Turkey Bacon 2 oz Egg frittata garnished with 2 oz Grilled ham 2 oz
Croissant garnished with 2 oz Fluffy Pancakes 2 oz Blueberry Muffin 2 oz Plain Bagel 2 oz Belgian Waffle 2 oz paprika Challah bread French toast 2 oz
grape jelly Pumpkin farina garnished Apple oatmeal garnished 6 oz Cream of wheat garnished 6 oz Farina garnished with sliced 6 oz English muffin 2 oz Coconut cream of wheat 6 oz
Grits 6 oz with pumpkin pie spice 6 oz with cinnamon with nutmeg almonds Strawberries and cream 6 oz garnished with shredded
Whole Milk 4 fl oz Whole Milk 4 fl oz Whole Milk 4 fl oz Whole Milk 4 fl oz Whole Milk 4 fl oz oatmeal coconut
Coffee 6 fl oz Coffee 6 fl oz Coffee 6 fl oz Coffee 6 fl oz Coffee 6 fl oz Whole Milk 4 fl Whole Milk 4 fl oz
Orange Juice 4 fl oz Orange Juice 4 fl oz Orange Juice 4 fl oz Orange Juice 4 fl oz Orange Juice 4 fl oz Coffee oz Coffee 6 fl oz
Orange Juice 6 fl Orange Juice 4 fl oz
oz
4 fl
oz
LUNCH

Grilled Chicken 4 oz Baked Turkey filet 4 oz Char-grilled steak 4 oz Baked Chicken 4 oz Ham / Swiss “Roll ups” 4 oz Steam chicken garnished 4 oz Salmon filet garnished with 4 oz
Sliced baked potatoes ½c Fettucine pasta garnished ½c Farro garnished with garlic ½c Whipped sweet potato ½c Baked French fries ½c with salsa verde dill
garnished with rosemary with francese sauce Baked cauliflower ½c garnished with cinnamon Steamed broccoli ½c Yellow rice pilaf ½c Barley ½c
Steamed asparagus ½c Roasted eggplant ½c Pineapple rings ½c Roasted Kale ½c Apple slices ½c Steamed bell peppers ½c Sautéed cabbage ½c
Sliced peaches ½c Watermelon cubes ½c Spinach salad with dried ½c Fresh cherries ½c Romaine and radish mixed ½c Fresh Blueberries ½c Fresh red grapes ½c
Arugula and red cabbage ½c Greek salad with tomato, ½c cranberries and gorgonzola ½c Tossed iceburg salad with ½c salad tossed with Italian Mexican salad with tomato, ½c Kale salad with walnuts, ½c
salad with green peppers cucumbers, feta and olive crumbles with lemon poppy tomato, onion and carrot, dressing, garnished with black beans and cheddar onions and white balsalmic
and onion, tossed with oil with greek dressing seed dressing with ranch dressing croutons cheese dressing
and vinegar
DINNER

Sauteed steak medallions 4 oz Broiled Tilapia garnished 4 oz Braised Pork loin garnished 4 oz Sauteed Shrimp 4 oz Lean beef meat loaf 4 oz Pan-fried veal cutlet 4 oz Turkey meatballs 4 oz
garnished with parsley with lemon with gravy Penne pasta garnished with ½c garnished with ketchup Steamed amaranth ½c Spaghetti pasta with ½c
Brown rice ½c Quinoa ½c Sauteed corn nibblets ½c parmesan cheese Baked beans ½c Sauteed mushrooms ½c tomato sauce, garnished ½c
Roasted carrots ½c Buttered green beans ½c Roasted Brussel sprouts ½c Sauteed Zucchini ½c Sauteed spinach ½c garnished with marjoram with parsley
Fresh blackberries ½c Kiwi slices ½c Fresh strawberries ½c Pear slices ½c Orange slices ½c Raspberries ½c Banana slices ½c
RENNID

Apple Juice 4 fl oz Prune Juice 4 fl oz Pomegranate Juice 4 fl oz Grape Juice 4 fl oz Grapefruit juice 4 fl oz Pineapple juice 4 fl Cranberry Juice 4 fl oz
oz