To our gluten-free and vegan colleagues,
Gluten-free (GF) and vegan (V) options are available at all sit-down meals and break offerings. Lunches on Thursday and Friday offer a GF and V main dish and dessert option. If you select the GF and V main dish, the dessert will also be GF and V. Meal descriptions are listed below, If you have other dietary concerns please contact the Food Coordinator using the contact form below.
Brown Bag Lunch – Wednesday and Saturday
Each includes chips, chocolate chip cookie, bottled water. Box lunches are also available as Gluten-Free; check your preference on the registration form.
| Brown Bag Lunch: Roasted Turkey, Swiss, Lemon Aioli, Tomato, Lettuce on Pretzel Roll |
| Brown Bag Lunch: Ham, Gouda, Brown Mustard, Tomato, Lettuce on Ciabatta Roll |
| Brown Bag Lunch: Roasted Red Pepper Hummus Veggie Wrap, Spinach Tortilla (V) |
Public Library Division Dinner – Wednesday Evening
| Salad/Starter: Baby Iceberg Lettuce Salad, Oven Dried Cherry Tomatoes, Crisp Crouton, Buttermilk Dill Dressing | |
| Dessert: Oregon Trio- Chefs Selection of Three Mini Seasonal Selections | |
| Entree 1: Pan Roasted Chicken Breast, Soft Parmesan Polenta, Brussels Sprouts, Sweet Onions, Sage Chicken Jus | |
| Entree 2: Ratatouille: Colorful Provencal Vegetables Stewed in Garlic Herb Infused Tomato Sauce, (GF) (V) with French Bread on the side |
Thursday Lunch
| Starter: Arugula & Radicchios Salad (Herbed Goat Cheese, Toasted Hazelnuts, Champagne Vinaigrette) |
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| Entree 1: Roasted Chicken Breast, Sweet Pea and Morel Succotash, Goat Cheese and Herb Polenta, Carrot “Noodles” Dessert: NY Cheese cake with seasonally inspired berries |
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| Entree 2: Beef Tenderloin Filet, Sweet Potato Hash, Bacon Braised Cabbage, Crispy Onions Dessert: NY Cheese cake with seasonally inspired berries |
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| Entree 3: Artichoke, Roasted Pepper and Chickpea Tagine with Olives and Preserved Lemons (GF) (V) Dessert: Pineapple Upside-Down Cake (GF) (V) |
Friday Lunch
| Starter: Roasted Winter Squash Salad, Fennel, Dried Cranberries, Kale, Maple Vinaigrette | |
| Entree 1: Garlic and Herb Marinated Flat Iron Steak, Roasted Fingerling Potatoes, Wild Arugula, Grilled Asparagus, Bordelaise Sauce. Dessert: Local Strawberry Shortcake |
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| Entree 2: Grilled PNW Salmon, Blistered French Beans, Sweet Pea Puree, Boysenberry Reduction, Shaved Radishes. Dessert: Local Strawberry Shortcake |
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| Entree 3: Leek and White Bean Casserole with Rosemary (GF) (V). Dessert: Cardamom Cake (GF) (V) |
Have a question not answered here? Contact the Food Coordinator using the form below.
OLA 2018 