FOIA
[SANITIZED] SINGLE THEME WK 3
Document Type:
Collection:
Document Number (FOIA) /ESDN (CREST):
06828226
Release Decision:
RIPPUB
Original Classification:
U
Document Page Count:
2
Document Creation Date:
July 13, 2023
Document Release Date:
September 22, 2022
Sequence Number:
Case Number:
F-2018-00796
File:
| Attachment | Size |
|---|---|
 [SANITIZED] SINGLE THEME [16021238].pdf | 30.22 KB |
Body:
Approved for Release: 2022/01/20 C06828226
Single Daily Theme Hot Bar Week 3 Menu
Theme Bar "Latin Style" - Monday
Ancho Rubbed Beef Brisket with Root Vegetables and Polenta
Pork Machaca
Spanish Rice
Southwest Roasted Potatoes
Calabasitas Rostisadas (Roasted Squash with Peppers and Tomatoes)
Steamed Broccoli and Red Pepper
Arroz con Leche (Mexican Rice Pudding)
Healthy Course Menu � Monday
Salmon with Roasted Cherry Tomatoes
Honey Bourbon Pork Loin
Parmesan Roasted Potatoes
Seasoned Carrots
Saut� Cabbage
Comfort Food/"American Classics" � Tuesday
Grilled Chicken and Sausage Jambalaya
Southern Shrimp and Grits
Cajun Rice
Brown Rice
Cream of Spinach
Hot Dessert: Apple Cobbler
Healthy Course Menu � Wednesday
Approved for Release: 2022/01/20 C06828226
Approved for Release: 2022/01/20 C06828226
Maple Mustard Pork Tenderloin with Caramelized Apples
Orange Marinated Tilapia with Walnuts and Spiced Carrots
Couscous with Roasted Vegetables
Cider Glazed Carrots
Oven Roasted Green Beans
Theme Bar "Italian" � Thursday
Grilled Chicken with Creamy Lemon Pepper Orzo
Whole Wheat Penne with Marinara
Creamy Polenta
Zucchini and Squash
Asparagus
Comfort Food/"Picnic Day" � Friday
Corn Dusters/Whole Wheat Burger Bun/Hot Dog Buns
Hot Dogs
Burgers/Bean Burgers
Bratwursts
Caramelized Onions and Peppers
Summer Creamy Potato Salad
Baked Beans
Coleslaw
Steamed Corn
Approved for Release: 2022/01/20 C06828226
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