Author Topic: 2019 Menu  (Read 1459 times)


  • Hero Member
  • *****
  • Posts: 2332
2019 Menu
« on: October 15, 2019, 07:42:52 AM »
2019 Harvard College Tournament Menu
Saturday, November 2, 2019
Lox, Bagels and Cream Cheese  (Vegan version with Smoked Carrot Lox and vegan Cream cheese available, Gluten Free Bagels available on request)
Yogurt Parfaits with Fresh Fruit and Granola (Cereal is gluten free and nut free, Vegan yogurt available upon request)
Assorted Muffins (Gluten Free Available on Request)
Assorted Fruit plate
Catered from Rangzen – Tibetan Restaurant (All dishes are Nut Free)
Tomato Mango Salad (Gluten Free, Vegan)
Tibetan Chicken Momo Dumplings
Tibetan Vegetable Momo Dumplings (Vegan)
Duluma Numtak – Fried Eggplant Slices (Vegan)
Tsel Temma – Chickpeas and Spinach Curry (Vegan, Gluten Free)
Chhasha (Chicken) Curry  (Gluten Free)
Langsha (Beef) with Green Beans (Gluten Free)
Churakhatsa – Fried Tofu with Green Beans (Vegan, Gluten Free)
Shogo Meto – Potato and Cauliflower Curry (Vegan, Gluten Free)
Chicken Wings
Rice (Vegan, Gluten Free)
Afternoon Snack:
Hummus and Pita Chips (Vegan, gluten free chips available on request)
Farmer’s Market Fall Apples

Sunday, November 3, 2019
Breakfast Tacos with Eggs, Soyrizo, Potatoes and Cheese on Flour Tortillas (or Corn Tortillas for Gluten Free Tacos), Vegan Tacos with Tofu, Soyrizo, Potatoes and Vegan Cheese on Flour Tortillas
Assorted Fruit
Lunch: Sandwiches and Salads
Hummus Roll-Ups with Roasted Atlantic Swordfish  (Gluten Free option Available on Request)
Hummus Roll-Ups with Vegetables (Vegan)
Italian Sandwiches and Turkey/Swiss Sandwiches
Vegan Italian Sandwiches with Cold Cuts and Cheese from the Herbivorous Butcher in Minneapolis
Jalapeno-Orange Pulled Pork Sliders (Vegan version with Pulled Jackfruit)
Toasted Corn Salad with Jalapeno Vinaigrette (Vegan, Gluten Free)
Mixed Citrus with Red Onions, Blue Cheese and Escarole (Gluten Free)
Couscous Salad with Cherry Tomatoes and Bell Peppers (Vegan)
Dijon Fingerling Potato Salad (Vegan, Gluten Free)
Kale Salad w Chili Lime Roasted Butternut Squash and Garlic Sriracha Vinaigrette (Vegan, Gluten Free)
Afternoon Snack:
Pumpkin Bread (Vegan)
Chex “Trash” Mix 
Dinner: (at the Newton Marriott)
Mixed Salad
Char-Grilled Seasoned Chicken Breast
Penne Pasta with choices of Alfredo or Fire-Roasted Tomato Sauce
Pasta Primavera
Fresh Seasonal Vegetables

Monday, November 4, 2019
Breakfast: (at the Newton Marriott)
Assorted muffins and bagels.
All food is nut-free.   Vegan dairy options – cheese and yogurt – are made from cashews.  The food should be clearly labeled.  Please ask if you have any questions about ingredients.