| | It is the mission of the Café staff to create healthy, nutritious, wholesome and flavorful food from the best ingredients available by utilizing regional, organic, seasonal, sustainable foods. From the garden outside the Center for Well-Being, to the tables upstairs, and then to the compost pile to restart the process, Ross students actively participate in a natural food cycle that is healthy for them and for the planet. |
MONDAY
LUNCH
Egg salad, spicy edamame, tomato soup, grilled cheese, baked beans with tofu dogs, roast potatoes, pickles
DINNER
Caesar salad, sliced salami, artichokes, chicken parm, eggplant parm, pasta with garlic and parsley, roast zucchini
TUESDAY
LUNCH
Caesar salad, sliced turkey, ham and pea salad, olives, tortellini with tomato sauce, pasta bolognese
DINNER
Greek salad, beef with udon noodles, pork with udon noodles, udon noodles with roasted tofu, roast fish with ponzu
WEDNESDAY
LUNCH
Pesto pasta salad chicken soup with Jamaican condiments traditional pizza, broccoli pizza, white bean stew, couscous
DINNER
Italian sausage, chicken thighs, gnocchi Alfredo, chick pea cakes
THURSDAY
LUNCH
Onion and mint raita, Cucumber salad, sliced cheese, roast chicken with tomato curry sauce, dal, basmati rice, tamarind tofu, spinach
DINNER
Brazilian fish stew, sweet plaintains, beef tacos, bean tacos
FRIDAY
LUNCH
Pita with hummus, sliced ham and cheese, roast fish, orzo with garlic and parsley, polenta squares with tomato sauce
DINNER
Roast beef with gravy, mashed potatoes, tofu and vegetable stir fry, roasted portabello |
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