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Blue glass Chef’s Selection schedule th

October 14 , 2013 – November 8 , 2013 Monday






October 14

October 15

October 16

October 17

October 18

House Made Meatballs with Tomato Basil Sauce

Baked Tomato and Herb Chicken

Slow-Cooked Pulled Pork

Garlic Braised Beef Short Ribs

Korean Beef

Seafood Bouillabaisse Roasted Fingerling Potatoes with Shallots and Rosemary Local Butternut Squash Puree

Cajun Jambalaya Sweet Potato Puree with Rosemary Crispy Cheddar Grits

Chicken Breast Agrodolce Roasted Red Bliss Potatoes with Garlic and Chive Local Roasted Root Vegetables

Lime-Hoisin Chicken Vegetable and Tofu Stir Fry Vegetarian Egg Roll

October 21

October 22

October 23

October 24

October 25

Chicken Marsala

Local Fish Cakes with Lemon Caper Remoulade

Mediterranean Stuffed Pork Loin

Slow Cooked Chicken with Mushroom and Leak Sauce

Shrimp and Chorizo Gumbo

Local Vegetable Lasagna Local Potato Gnocchi with Basil Arugula Pesto Steamed Broccolini with Garlic and Red Pepper Flakes

Roasted Artic Char with Olive Tapenade Garlic Rosemary Roasted Fingerling Potatoes Roasted Multi-Color Cauliflower

Beef and Portobello Mushroom Stroganoff Buttered Egg Noodles with Chives Local Roasted Zucchini

Braised Chicken with Tomatoes and Olives Organic Quinoa with Dried Apricot and Almonds Roasted Honey Glazed Carrots

October 28

October 29

October 30

October 31

November 1

Carne Asada Chicken Mole

Braised Calamari with Tomatoes, Olives, and Capers

Indian Shrimp Curry

Coq au Vin

Grass-fed Beef Meatloaf

Organic Mexican Rice Local Cumin and Chili Spiced Pumpkin

Roasted Chicken with Barley and Mushrooms Creamy Garlic and Herb Polenta Lemon Braised Spinach

Tamarind Glazed Lamb Organic Basmati Rice Vegetarian Samosa

Local Haddock Provencal Roquefort Whipped Potato Roasted Asparagus with Tarragon and Lemon

Sage Roasted Turkey Garlic Whipped Potatoes Balsamic Glazed Carrot

November 4

November 5

November 6

November 7

November 8

Mongolian Beef

Oven Roasted Chicken Parmesan

Chicken Vindaloo

Cilantro Lime Chicken

Grilled Salmon with Roasted Fennel

Boneless Pork Spare Ribs Organic White Rice Sesame Green Beans

Local Potato Gnocchi with Fall Vegetables and Mushrooms

Lamb Rogan Josh Organic Basmati with Mustard and Clove Green Bean Jalfrezi

Beef Barbacoa Organic Brown Rice Roasted Bell Peppers and Onions

Stuffed Pork Loin Normandy Roasted Red Bliss with Garlic and Herbs Roasted Brussels Sprouts

Local Gemelli Pasta with Marinara Sauce and Basil Local Steamed Zucchini

Steak Tips with Roasted Cipolini Onions and Demi Glace Loaded Whipped Potato with Nitrate-Free Bacon and Chives Local Butternut Squash and Maple Puree

Pork Carinitas with Chili and Cilantro Organic Mexican Rice Local Roasted Corn with Onions and Red Peppers

2013oct nov chefselectcal menu#2 14x11 092008