

Weekly Menu
05/12/25-05/16/25
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
MONDAY
Breakfast Bistro | Mama’s Strawberry Waffles w/ Morgan Hill Basil, Balsamic Strawberries & House Made Citrus Whipped Cream |
Global Adventures | “Pasta Al Forno” Oven Baked Beef Bolognese Pasta w/ Roasted Garlic Marinara, Mozzarella & Salinas Broccoli |
Vegetarian | “Pasta Al Forno” Oven Baked Spring Vegetable Pasta w/ Roasted Garlic Marinara, Mozzarella & Salinas Broccoli |
Stone Hearth Oven | Caramelized Onion Pizza topped with Bacon |
Market Grill | Bacon-Avocado Swiss Grilled Cheese on Buttered Texas Toast w/ House Made Potato Chips |
Dragon Lair | Braised Guajillo Chicken Burrito w/ Spanish Rice, Black Beans, Cheese, Sour Cream & Brentwood Tomatillo Salsa Verde |
TUESDAY
Breakfast Bistro | Breakfast Burrito with Cage Free Scrambled Eggs, Chorizo, Cheddar Cheese, and Roasted Potatoes |
Route 66 | “Amarillo Texas” Dry Rub Smoked Beef Brisket Tacos w/ Apple Cabbage Slaw & Honey Jalapeno Ranch |
Vegetarian | Grilled Achiote Tofu Tacos w/ Apple Cabbage Slaw & Honey Jalapeno Ranch |
Route 66 | “Oklahoma” Cowboy Pulled Chicken Sandwich w/ Cole Slaw & House Made Potato Chips |
Stone Hearth Oven | Meat Lovers Pizza and Fresh Living Lab Rosemary |
Dragon Lair | “Pork Carnitas Tacos” 12 Hour Braised Pork Shoulder on Toasted Corn Tortillas w/ Pico De Gallo & Tomatillo Salsa |
WEDNESDAY
Breakfast Bistro | Breakfast English Muffin with Fried Cage free Scrambled Eggs, Cheddar and Applewood Smoked Bacon |
Global Adventures | Applewood Smoked Bacon Cheese Burger w/Lettuce, Tomato, Balsamic Red Onion & Whole Grain Mustard Aioli on a bun |
Vegetarian | Quinoa Black Bean Burger w/Lettuce, Tomato, Balsamic Red Onion & Whole Grain Mustard Aioli on a Pretzel Bun |
Market Grill | Pesto Chicken Macaroni & Cheese w/ Dwelley Farm Green Beans & Chive Drop Biscuit |
Stone Hearth Oven | Italian Sausage with Caramelized Sweet Onion and Baked Apples |
Dragon Lair | Slow Braised Beef Barbacoa Tacos w/ Cilantro, Onion & Roasted Tomatillo Salsa on Toasted Corn Tortillas |
THURSDAY
Breakfast Bistro | Cage-Free Egg Muffin Sandwich with Applewood Smoked Bacon & Cheddar Cheese |
Global Adventures | Chicken Adobo Rice Bowl w/ Carrot Cucumber Slaw & Baked Egg |
Vegetarian | Tofu Adobo Rice Bowl w/ Carrot-Cucumber Slaw & Baked Egg |
Market Grill | Smoked Turkey Club Sandwich w/ Applewood Smoked Bacon, Lettuce, Tomato, & Garlic Aioli on a Pretzel Bun |
Stone Hearth Oven | Pepperoni & Cheese w/ Living Lab Thyme |
Dragon Lair | Guajillo Beef Tostada Bowl w/ Spanish Rice, Refried Beans, Lettuce, Cheese, Sour Cream & Brentwood Tomatillo Salsa Verde |
FRIDAY
Breakfast Bistro | Breakfast Croissant Sandwich with cage free Egg, Bacon & Sonoma White Cheddar |
Global Adventures | Grilled Sweet Chili Chicken w/ Steamed Jasmine Rice, Dwelley Farm Green Beans & Carrots |
Vegetarian | Grilled Sweet Chili Chicken w/ Steamed Jasmine Rice, Dwelley Farm Green Beans & Carrots |
Market Grill | Jerk Chicken Burrito Bowl w/ Coconut Rice, Red Beans, Cilantro-Mint Mango Pico & Fried Plantain Chips |
Stone Hearth Oven | Pepperoni & Cheese w/ Living Lab Rosemary |
Dragon Lair | Ball Park Beef Chili Nachos w/ Shredded Cheddar, Pico de Gallo, Roasted Santa Cruz Tomatillo Salsa & Sour Cream |
refreshingly simple
presented with care
Epicurean Group is a Contract Food Service Management Company headquartered in Northern California and is dedicated to sustainable dining. We specialize in corporate and campus restaurants, fine arts dining, and distinctive community dining, and we provide exceptional catering services for discerning customers.

QUALITY
made with experience
fresh.
We develop our menus according to the season–using local and organic ingredients that are served at the peak of freshness.
honest.
We understand that lasting relationships are built on a foundation of trust. That’s why we practice truthful and transparent management solutions.
local.
We are an independent woman- and
minority-owned management company.

"One cannot think well, love well, sleep well, if one has not dined well."
Virginia Woolf
LET'S CONNECT
- Alex Martinez, General Manager
- (510) 754-9629
- [email protected]
- Cesar Rodriguez, Executive Chef
- (415) 806-3329
- [email protected]
- Mauricio Valenzuela, District Manager
- (279) 465-5517
- [email protected]