Weekly Menu
11/18/24-11/22/24
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
MONDAY
Breakfast Bistro | Grilled Ham Sandwich with Scrambled Eggs, Cheddar Cheese on a Flaky Croissant |
Global Adventures | Grilled Chicken Alfredo over Penne Pasta w/ Broccoli, Carrots & Garlic Bread |
Vegetarian | Basil Pest Alfredo over Penne Pasta w/ Broccoli, Carrots & Garlic Bread |
Stone Hearth Oven | Caramelized Onion Pizza topped with Bacon and Potatoes |
Market Grill | Turkey Club Sandwich w/ Applewood Smoked Bacon, Lettuce, Tomato, & Garlic Aioli on a Brioche Bun |
Dragon Lair | Achiote 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 |
Global Adventures | Herb Tri Tip Steak w/ Italian Salsa Verde, Roasted Potatoes & Salinas Broccolini |
Vegetarian | Herb Pulled Mushroom w/ Italian Salsa Verde, Roasted Potatoes & Salinas Broccolini |
Market Grill | Beef Chili Mac & Cheese over Cavatappi Pasta w/ Scallion & Sour Cream |
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 | Grilled Sweet Chili Chicken Bowl w/ Brown Rice & Dwelly Farm Green Beans |
Vegetarian | Sweet Chili Tofu Bowl w/ Brown Rice & Dwelly Farm Green Beans |
Market Grill | Grilled Cheddar Melt on Buttered Texas Toast w/ House Made Potato Chips |
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 |
Route 66 | “OKC” Onion Burger w/ Grilled Grass Fed Beef, Caramelized Onion, Cheddar Cheese, Whole Grain Mustard Aioli & Pickles w/ Fries |
Vegetarian | Pulled Mushroom Onion Burger w/ Grilled Grass Fed Beef, Caramelized Onion, Cheddar Cheese, Whole Grain Mustard Aioli & Pickles w/ Fries |
Market Grill | Grilled Grass Fed Beef Patty Melt w/ Cheddar Cheese, Caramelized Onions on Buttered Texas Toast & JoJo Potatoes |
Stone Hearth Oven | Pepperoni & Cheese w/ Living Lab Thyme |
Dragon Lair | Slow Braised Guajillo Chicken Quesadilla w/ Corn tortilla Chips, Pico De Gallo, Sour Cream & Salsa Verde |
FRIDAY
Breakfast Bistro | Breakfast Croissant Sandwich with cage free Egg, Bacon & Sonoma White Cheddar |
Global Adventures | Chicken Adobo Rice Bowl w/ Steamed Jasmine Rice, Carrot Cucumber Slaw & Soft Boiled Egg |
Vegetarian | Pulled Mushroom Adobo Rice Bowl w/ Steamed Jasmine Rice, Carrot Cucumber Slaw & Soft Boiled Egg |
Market Grill | New England Clam Chowder Soup in a Sour Dough Bread Bowl |
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]