Eat Well, Race Well
Here's a quick peek at what the menu's going to look like. Big thanks to Hearthstone Catering for using organic fruits and veggies (locally grown where possible) and environmentally friendly servingware. We'll also have dinner on Sunday, July 5th, but details on that guy are pending. One more quick note: we’ll be expanding vegetarian options a bit from the menus posted below.
Breakfast Options (daily, all week long)
Homemade breakfast breads and assorted Danish butter, assorted jam and preserves
Fresh seasonal melons, berries and fruit
Locally baked bagels with a variety of cream cheese flavors
Special recipe jumbo sausage links or Hormel black label bacon (rotating)
Chilled hard boiled eggs (in the shell)
Breakfast potatoes (a variety throughout the week)
Breakfast Entrées (we'll have two a day)
Fresh basil and creamy Havarti strata
Grand marnier french toast
Veggie scrambled eggs with leeks, tomato and bell peppers
Mexican chorizo, roasted green chile and cheese egg soufflé
Italian pancetta and sharp gruyere strata
Homemade buttermilk biscuits with sausage gravy
Cinnamon raisin French toast
Huevos Rancheros casserole with black beans, roasted tomato salsa and melted cheese
Chilled orange, apple and cranberry juices
Premium coffee, decaffeinated coffee & assorted hot tea (we're still looking for that elusive coffee sponsor that wants to come in and blow this up.)
Monday, July 6th: Mexican Fiesta
House made chips and three fresh made salsas
Southwestern chicken wraps with black bean hummus and roasted peppers
Tres fajitas: all finished with onions and bell pepper rings. Select from grilled marinated chicken breast, lean skirt steak or roasted Portobello
Fresh guacamole, shredded cheddar cheese, sour cream and pico de gallo
Steamed flour tortillas
Black bean and corn salad in tequila scented lime vinaigrette
Authentic refried pinto beans
Spanish rice
Mexican chocolate brownies sprinkled with roasted pepitas
Tres leches vanilla cake awash in caramel and three milks
Tuesday, July 7th: Italiano
Caesar salad: Fresh cut romaine with homemade dressing, herbed croutons and grated aged parmesan
Traditional antipasto platter: Aged salamis, Italian cheeses, marinated vegetables, roasted garlic served with crispy flatbreads
Fresh baked focaccia breadsticks
Lasagna trio: Spinach and prosciutto ham with alfredo sauce, smoked chicken with vodka tomato cream sauce or grilled summer vegetables with marinara sauce
Cappuccino and amaretto cheesecake bars
Wednesday, July 8th (Awards Dinner): Pacific Rim
Vegetable pot stickers: Asian dumplings served with scallion hoisin sauce
Cucumber salad with red bell peppers and pure sesame dressing
Stir-frys with chicken breast, beef loin or tofu in garlic soy sauce with sherry and ginger tossed with green onions, mushrooms, broccoli, peppers and more steamed rice
Coconut and raisin rice pudding: sweet coconut custard baked with golden raisins and kaffir lime
Plum cake: Ripe plums baked in sweet cream cake
All good fortune cookies
Thursday, July 9th: Chicago-style
Bountiful salad bar: Crisp lettuce blend and a plethora of fresh toppings and dressings
Pasta salad caprese (orecchiette pasta tossed in olive oil with house made mozzarella, fresh basil and ripe tomatoes)
Bacon and bleu potato salad
Penne pasta with broccoli and tomato in a light reggianito cream
Baked ziti tossed in red sauce with mozzarella, parmesan and classic Italian spices
Sub station with fresh baked baguettes filled with your choice of: Beef meatballs in marinara, chicken cheese Philly style or Italian sausage with peppers and onions
Bailey’s mint brownies
Carrot cake bars with cream cheese icing
Double chocolate brownies
Thursday, July 9th: Chicago-style
Summer vegetable pasta salad: Cavatappi pasta tossed with a rainbow of fresh vegetables in a lemon, honey vinaigrette
Corn soufflé (rich casserole of whole kernel & creamed corn baked with sour cream and melted butter)
Cowboy beans (homemade bbq style chili beans simmered slowly with bacon, onion, peppers & cilantro)
Green chile cheddar corn bread
Bbq chicken (juicy drumstick, thigh & breast char-grilled and finished in scratch made chipotle bbq sauce)
Bbq ribs (fall off the bone beer braised pork ribs roasted in our signature bbq sauce)
Four homemade bbq sauces from mild to wild: bacon apple, cherry ancho, chipotle and spicy ancho
Refreshing watermelon
Apple crisp: granny smith apples stewed in brown sugar, cinnamon and a hint of bourbon, baked under streusel topping. Served with fresh whipped cream
Peach cobbler, golden peaches lightly poached in simple syrup and spices served hidden under a moist cake topping. Served with fresh whipped cream.
PDF of Menu coming soon!
