Cuisine...Space...Service...Without Equal

SMART MENUS

CONTINENTAL BREAKFAST

HOMEMADE MUFFINS
BLUEBERRY, APPLE-CRANBERRY, AND PUMPKIN
SERVED WITH A PEACH YOGURT SPREAD

CINNAMON RAISIN ROLLS

FRESH FRUIT AND FRUIT JUICES

BREAKFAST ON THE GO

BREAKFAST SANDWICH
CANADIAN BACON, SCRAMBLED EGG, WHOLE GRAIN ENGLISH MUFFIN
SMALL APPLE

OR

SMOKED SALMON ROLL-UP
WHOLE GRAIN TORTILLA, SMOKED SALMON, CHIVES, LOW FAT CREAM CHEESE
FRUIT KABOB

DELUXE CONTINENTAL BREAKFASTS

HEARTY STEEL CUT OATS
SERVED WITH WARM MILK AND HONEY-ROASTED APPLES
OR
KASHI OR OUR IN-HOUSE PREPARED GRANOLA
WITH SKIM MILK AND FRESH FRUIT

FRESH FRUIT, YOGURT, AND GRANOLA PARFAITS
FRESHLY CUT FRUIT LAYERED WITH IN-HOUSE PREPARED GRANOLA AND ORGANIC, FAT-FREE YOGURT
OR
FRUIT AND YOGURT SMOOTHIES
A PUREE OF WHOLE FRUITS, FRESHLY SQUEEZED ORANGE JUICE, AND FAT FREE ORGANIC YOGURT
OR
HOMEMADE MUFFINS
BLUEBERRY, APPLE-CRANBERRY, AND PUMPKIN

FULL BREAKFAST

FRITTATA PRIMAVERA
WHOLE EGGS, EGG WHITES LAYERED WITH A SAUTÉE OF FRESH SEASONAL VEGETABLES AND RICOTTA

SWEET POTATO “HOME FRIES” WITH SWEET PEPPER AND SHALLOT

CANADIAN BACON AND TURKEY SAUSAGE

CHEESE GRITS

WHOLE GRAIN TOAST AND HOMEMADE MUFFINS
SERVED WITH A PEACH YOGURT SPREAD

FRESH FRUIT

POWER BREAKS

“SOUTH OF THE BORDER”
BASKETS OF BAKED WHOLE GRAIN TORTILLA CHIPS
FRAGRANCED WITH LIME AND CUMIN
SERVED WITH FRESHLY PREPARED PICO DE GALLO AND A SPICY BLACK BEAN DIP

“SNACK ATTACK”
ROASTED PEANUTS, SMOKED ALMONDS, POPCORN, AND PRETZEL TWISTS
WHOLE FRESH FRUIT

“POWER BREAK”
HOUSE PREPARED PROTEIN BARS
FRESH FRUIT

“THE SWEET TOOTH”
PUMPKIN SPICE CUPCAKES WITH CARAMEL GLAZE
AND
DARK CHOCOLATE CUPCAKES WITH ESPRESSO GLAZE

“SHAKE IT UP”
PUMPED UP PROTEIN PEANUT BUTTER SHAKES
AND
FRUIT SMOOTHIES

“DIP IN”
ROASTED RED PEPPER HUMMUS AND EDAMAME HUMMUS
WHEAT PITA CRISPS
FRESHLY CUT VEGETABLES

OR

FRESH HERB YOGURT DIP
WHOLE GRAIN PRETZELS
FRESH VEGETABLE CRUDITÉS

“THE BIG CHILL”
FRUIT BARS
AND
PUDDING POPS

LUNCH

“HOT POTATO”
BAKED SWEET POTATOES AND IDAHO POTATOES IN THEIR JACKETS
SERVED WITH
GRILLED CHICKEN, STEAMED BROCCOLI, SHARP CHEDDAR, FRESH TOMATO, SPROUTS,
JULIENNE SPINACH, FETA CHEESE, AND SWEET BELL PEPPER

ACCOMPANIED BY
A BIG GREEN GARDEN SALAD AND FRESH FRUIT

“IT’S A WRAP”
HAND-ROLLED DELI WRAPS
WHOLE GRAIN TORTILLA,
LEAN BEEF OR ROASTED TURKEY OR TUNA SALAD OR GRILLED VEGETABLES
WITH LETTUCE, TOMATO, SPROUTS, THIN SMEAR OF TANGY LEMON AND CHIVE AIOLI

BAKED SWEET POTATO CHIPS OR BAKED YUKON GOLD POTATO CHIPS

FRESH FRUIT

QUINOA AND RED LENTIL SALAD WITH CITRUS VINAIGRETTE

“CHILI BAR”
CHICKEN AND PINTO BEAN CHILI
A SAVORY CHILI PREPARED WITH PULLED BREAST OF CHICKEN, HABENERO AND CHIPOTLE PEPPER, PINTO BEANS, ROASTED GARLIC
FINISHED WITH A COOL CILANTRO PUREE
AND
TRADITIONAL CHILI
PREPARED WITH SIRLOIN OF BEEF, DARK RED KIDNEY BEANS, TOMATO,
AND A OUR HOUSE PREPARED CHILI SEASONING

BIG GREEN HOUSE SALAD

FRESHLY BAKED CORNBREAD

“GO FISH”
QUINOA AND SALMON SALAD
ROASTED MEDALLION OF WILD SALMON, CRUNCHY QUINOA, BOK CHOY,
AND
FRESH GREENS DRIZZLED WITH A ROASTED GARLIC VINAIGRETTE

WHOLE GRAIN BREAD AND HERBED YOGURT CHEESE SPREAD

FRESH FRUIT

FRESH VEGETABLE, BLACK BEAN AND BARLEY SOUP

CRUNCHY BISTRO LENTIL SALAD WITH CREAMY DRESSING

WHOLE GRAIN BREAD

“TACO BAR”
CHIPOTLE AND LIME POACHED WHITE FISH
AND
GRILLED BREAST OF CHICKEN, THINLY SLICED

WHOLE WHEAT TORTILLAS, CHOPPED ROMAINE, PICO DE GALLO, MANGO SALSA,
AVOCADO BUTTERMILK DRESSING

BLACK BEAN, JICAMA, AND CORN SALAD WITH FRESH CILANTRO

” A FANCY BURGER BAR”
GRILLED SALMON BURGERS
OR
VENISON AND LEAN GROUND BEEF BURGERS
OR
BLACK BEAN BURGERS

WHOLE GRAIN BUNS, LETTUCE, SPINACH LEAVES, WHOLE GRAIN MUSTARD, AIOLI

BAKED SWEET POTATO FRIES

CARROT AND CABBAGE SALAD WITH A TANGY BLACK PEPPER YOGURT DRESSING

SEATED LUNCHES

MENU I

GRILLED PETITE BREAST OF CHICKEN WITH BLACK-EYED PEA RELISH
ON A BED OF SPINACH AND ROMAINE
DRIZZLED WITH AN APPLE CIDER VINAIGRETTE

MENU II

WILD CAUGHT SEASONAL FISH, BROILED WITH FRESH HERBS
AND EXTRA VIRGIN OLIVE OIL DRIZZLE

WHOLE GRAIN PASTA

SAUTÉED ORGANIC SEASONAL VEGETABLES

MENU III

THE CLASSIC CHEF SALAD RE-INVENTED
ROMAINE HEARTS, SPINACH LEAVES, TOMATO WEDGES, ROASTED TURKEY, BLEU CHEESE,
TOASTED PUMPKIN SEEDS, PROSCIUTTO CRISP, CREAMY GARLIC RANCH

MENU IV

CHIPOTLE AND CUMIN RUBBED MARINATED FLANK STEAK
SAUTÉ OF CORN, TOMATO, SWEET BELL PEPPER, BLACK BEANS, AND BROWN RICE
TEQUILA CREAM

COCKTAIL RECEPTIONS

PASSED

SHRIMP POT STICKERS
CROSTINI OF POACHED WHITEFISH AND WILD MUSHROOM
SPICY BLACK BEAN CAKES WITH CILANTRO YOGURT
PORK SATE WITH THAI PEANUT SAUCE
GAZPACHO SHOOTERS

STATIONARY

BABA GHANOUJ
HERBED YOGURT CHEESE
SPINACH ARTICHOKE DIP WITH WHOLE GRAIN BREAD ROUNDS
SASHIMI AND SUSHI

SMALL PLATES

SIRLOIN LAMB SLIDERS ON WHOLE WHEAT PITA

DINNER BUFFETS

MENU I – INDIAN

TANDOORI SHRIMP

CURRIED CHICKEN

SAFFRON RICE

VEGETABLE PILAU

MANGO CHUTNEY

CABBAGE AND APPLE SALAD

MENU II – NORTH AFRICAN

NORTH AFRICAN CHICKEN WITH ALMONDS AND HARISSA
AND
CARTHAGENIAN FLANK STEAK

WHOLE GRAIN COUSCOUS

TABLICH
A CURRY OF ZUCCHINI, GREEN BEANS, AND TOMATO

MOROCCAN CARROT SALAD

MENU III – CONTINENTAL

ROASTED BREAST OF TURKEY
AND
MARINATED EYE OF ROUND BEEF ROAST

ROASTED VEGETABLES WITH SHERRY VINEGAR AND TOASTED PINE NUTS

POTATO GRATIN

WHOLE GRAIN BREADS

BIG GREEN HOUSE SALAD WITH A CLASSIC VINAIGRETTE

MENU IV – ITALIAN

POLENTA WITH EGGPLANT RAGOUT

CAVATAPPI PASTA
WITH A CREAMY HERB SAUCE, FRESH TOMATO, GRILLED ASPARAGUS

ROASTED GREEN BEANS

PANZANELLA SALAD

WHOLE GRAIN BREADSTICKS WITH BASIL “MASCARPONE”

RICOTTA CHEESECAKE WITH FRESH FRUIT

SEATED DINNERS

MENU I

COOL CUCUMBER AND PICKLED GINGER SALAD

ROASTED BLACK SEA BASS
OVER SUMMER VEGETABLES AND BROWN RICE
WITH JAPANESE DRESSING

GRILLED PINEAPPLE WITH YOGURT LIME SAUCE AND FRESH RASPBERRIES

MENU II

A SALAD OF CARROT AND ZUCCHINI THREADS
DRIZZLED WITH A SIMPLE HERB VINAIGRETTE

ARCTIC CHAR WITH LEMON MUSTARD CRUSTING

ASPARAGUS AND ROASTED GRAPE TOMATO

LENTIL AND BROWN RICE PILAF

SWEET POTATO BISCUIT STRAWBERRY SHORTCAKE
SWEET POTATO BISCUIT
SPLIT AND TOPPED WITH RICOTTA CREAM AND FRESH STRAWBERRIES

MENU III

CORN AND RED PEPPER SALAD WITH CARAMELIZED SWEET ONIONS

GRILLED MEDALLION OF SIRLOIN
WITH CHIMICHURRI SAUCE

HONEY LACQUERED SWEET POTATO PLANKS

SAUTÉ OF BABY SPINACH

CHOCOLATE BUTTERMILK CAKE

MENU IV

SALAD OF BABY SPINACH LEAVES, BLUEBERRIES, AND TOASTED SOY NUTS
DRIZZLED WITH A FRAGRANT RASPBERRY VINAIGRETTE

GRILLED TENDERLOIN OF BEEF
ACCOMPANIED BY
BAKED FENNEL WITH TOMATOES AND YUKON GOLD POTATOES

RUSTIC FRUIT TART WITH WHOLE WHEAT CRUSTING