Ready To Work Menu, March 20 - April 11, 2012

SK 25 Menu

Remember: to book your reservation, contact Lynne Kennedy, at 306-933-7187 or lynne.kennedy@sasktourism.com.

Week 1- Lunches – noon service/ St. Johns Anglican Church

Monday March 19 - No Service

Tuesday March 20

• Soup/ Sandwich Buffet
• Veggie Tray and Dip
• Soups:
• Cream of Mushroom
• Chicken Noodle
• Sandwiches:
• Ham & Swiss Croissant or Kaiser
• Open Faced Cream Cheese and Cucumber on Bagel
• Egg Salad Wrap
• Desserts
• Fruit or Butter Tarts

Wednesday March 21

• A La Carte Service:
• Iceberg Wedge Salad
• Choice of: Spinach Quiche OR Quiche Lorraine with Brown Sugar Carrots
• Fruit Salad and Local Grain Granola

Thursday March 22

• Pasta Buffet:
• Assorted Fresh Breadsticks
• Salads:
• Caesar Salad
• Tossed Salad with choice of Three Dressings
• Pastas:
• Spaghetti and Meatballs
• Chicken Tortellini Alfredo
• Pasta Primavera
• Desserts:
• Assorted Cupcakes

Friday March 23

• Banquet Style Four Course :
• Butternut Squash Soup
• Julienne Salad on Butter Lettuce
• Chicken Florentine with Parisienne Potatoes, Carrots, and Snow Peas
• Fruit Pavlova

Week 2- Dinners/ Mount Royal Collegiate/ Saskatoon Trades and Skills Centre

Monday March 26 -No Service

Tuesday March 27

• Banquet Style Four Course:
• Cream of Asparagus Soup
• Seasonal Greens Salad
• Stuffed Pork Tenderloin with Apples, Dauphinoise Potatoes, Cabbage, and Carrots
• Lemon Pound Cake

Wednesday March 28

• Banquet Style Three Course
• Hummus Appetizer with Fresh Veggie Sticks and Grilled Garlic Pita
• Moroccan Chicken with Quinoa Pilaf and Roasted Vegetables
• Spice Cake with Vanilla Ice Cream

Thursday March 29

• A la Carte Service:
• Rustic Caesar Salad
• Choice of Vegetarian OR Meat Lasagne
• Tiramisu Trifle

Friday March 30 - No Service – Fools Roast


Week 3- Dinners/ Mount Royal Collegiate/ Saskatoon Trades and Skills Centre
Monday April 2 - No Service

Tuesday April 3

• Banquet Style Four Course:
• Roasted Tomatoe Soup
• Marinated Vegetable Salad
• Pork Cutlets with Mashed Potatoes, Gravy and Seasonal Vegetables
• Apple Peach Crisp with Tableside Cream Service

Wednesday April 4

Banquet Style Three Course:

• Cucumber Bundle Salad
• Chicken Phyllo Cordon Bleu with Roasted Tomatoe and Pepper Compote, Steamed Green Beans, and Oven Roasted Potatoe
• Chefs Choice Chocolate Cake with Student Garnish

Thursday April 5

• Roast Beef Buffet:
• Carved Roast Beef and Accompaniments
• Assorted Cheesecakes and Seasonal Fruit

Friday April 6 - Holiday/ No Service

Week 4- Dinners/ Mount Royal Collegiate/ Saskatoon Trades and Skills Centre

Monday April 9 - No Service

Tuesday April 10

• Banquet Style Three Course:
• Quick Pickle Salad
• Deconstructed Jambalaya with Fresh Corn Bread
• Frozen Coconut Pie with Candied Lime and Mango Coulis

Wednesday April 11

• Banquet Style Four Course:Baked French Onion Soup
• Fresh Cheese, Tomatoe, and Herb Salad
• Beef Tenderloin with Peppercorn Au Jus Reduction, Seasonal Vegetables, and Roasted Potatoes
• Mixed Berry Shortcake

Thursday April 12 - No Service – clean up

Friday April 13 - No Service/ Grad