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Meal Menu

Daily Menu

Supper served on Sunday, June 5

Salad:

Romaine ribbons with layers of mandarin orange slices

On the Side:

Slivers of Almonds

Feta Cheese

Dressings:

Olive Oil/Fresh Lemon & Fresh Lime Juice

Main Dishes:

Vegetarian Spring Rolls

On the Side:

Apricot or Red Plum Sauce/ Soy sauce/ Amino Acid

Stir Fry Fresh Vegetables with fresh mild garlic and cubed tofu

On the Side:

Thai Peanut Sauce

Jasmine White Rice

Baked sweet potatoes

Sides:

Multi Grain Breads

Soft Dinner Rolls

Condiments:

Butter pats or whipped spread

Hot sauce(s)

Salt and Pepper

Ketchup

Packets of different salad dressings

Beverages:

One (1) bottle of water per guest

Dessert:

Clementines

Bananas


Lunch served on Monday, June 6

Salad:

Fresh shaved cabbage salad with fresh lime juice, cilantro and sweet diced onions

Roasted Red Pepper Hummus and Plain Hummus with Garlic

Dipping Vegetables:

Carrot and Celery sticks, and different Pepper Strips

Main Dishes:

Hearty lentil rice soup with fresh diced carrots with coconut or tomato base

Long grain white rice mixed with brown rice

Sides:

Flat Breads

Naans

Pita Bread

Multi Grain and White Bread

Condiments:

Butter pats or whipped spread

Hot sauce(s)

Salt and Pepper

Olive Oil Cruets

Packets of different salad dressings

Beverages:

One (1) bottle of water per guest

Dessert:

Bananas

Tangerines

Peaches

Assorted fruit (or plain) yogurts


Lunch served on Tuesday, June 7

Salad:

Garden fresh romaine salad with grape tomatoes, cucumbers, carrot strips, roasted corn, garbanzo beans

On the Side:

Sunflower and/or pumpkin seeds

Dressings:

Olive Oil/Fresh Lemon & Fresh Lime Juice

Main Dishes:

Long grain white rice mixed with brown rice

Black beans and squash stew cooked with onions and lots of sauce with a tomato base

Meatless Roasted Vegetable Lasagna

Sides:

Whole Grain bread or roll

Hawaiian bread or rolls

Condiments:

Butter pats or whipped spread

Hot sauce(s)

Salt and Pepper

Packets of different salad dressings

Beverages:

One (1) bottle of water per guest

Dessert:

Bananas

Apples

Assorted fruit (or plain) yogurts


Lunch served on Wednesday, June 8

Salad:

Market Street salad with baby greens, sliced cucumbers, corn, croutons

On the Side:

Shredded parmesan cheese

Dressings:

Olive Oil/Fresh Lemon & Fresh Lime Juice

Main Dishes:

Steamed red potatoes garnished with fresh parsley

Long grain plain white rice

Ratatouille vegetables with black olives and navy/garbanzo beans

Sides:

Whole Grain bread

Assorted soft rolls

Pita bread

Condiments:

Butter pats or whipped spread

Hot sauce(s)

Salt and Pepper

Packets of different salad dressings

Beverages:

One (1) bottle of water per guest

Dessert:

Bananas

Apples

Oatmeal Raisin Chocolate Chip Cookies


Lunch served on Thursday, June 9

Salad:

Roasted corn salad with roasted red peppers, diced onion & fresh lime juice

Main Dishes:

Multi Grain Ciabatta rolls or white Kaiser rolls, with:

Fresh tomato slices

Leaf lettuce or shredded lettuce

Black Bean fiesta burgers & savory vegetarian garden burgers

Swiss cheese & Provolone slices

Sweet potato french fries or fried yucca

Minestrone stew, with navy beans

White long grain jasmine rice

Sides:

Assorted soft rolls

Condiments:

Butter pats or whipped spread

Hot sauce(s)

Salt and Pepper

Ketchup

BBQ Sauce

Packets of different salad dressings

Beverages:

One (1) bottle of water per guest

Dessert:

Bananas

Apples

Brownie Squares


Lunch served on Friday, June 10

Salad:

Romaine ribbons & baby spinach mix:

Black Olives

Cucumbers

On the Side:

Boiled Eggs Crumble

Bowls of shaved baby carrots & fresh celery sticks:

Dressings:

House Ranch Dressing

Olive Oil/Fresh Lemon & Fresh Lime Juice

Main Dishes:

Stovetop Plum Tomatoes and Artichokes with Penne

Long Grain White Rice

Pinto Bean Stew

Sides:

Whole Grain, Italian Bread & Pita Bread options

Condiments:

Butter pats or whipped spread

Hot sauce(s)

Salt and Pepper

Packets of different salad dressings

Beverages:

One (1) bottle of water per guest

Dessert:

Bananas

Apples

Lemon Bars / Lemon Cookies


Supper served on Friday, June 10

Salad:

Tossed Salad

Romaine hearts

Red cabbage slivers

Carrots

Sweet cut corn

Dressings:

House Ranch Dressing

Olive Oil/Fresh Lemon & Fresh Lime Juice

Main Dishes:

Vegetarian Chili

Cilantro & Lime Long Grain White Rice

Baked Polenta Squares

Roasted tomato, zucchini, and pepper medley

Steamed baby green beans

Sides:

Whole Grain Bread

White Soft Rolls

Condiments:

Butter pats or whipped spread

Hot sauce(s)

Salt and Pepper

Packets of different salad dressings

Beverages:

One (1) bottle of water per guest

Dessert:

Bananas

Apples

Italian Lemon Ice


Lunch served on Saturday, June 11

Main Dishes:

Haystacks

Frito Corn Chips

White long grain rice

Black Beans

Shredded lettuce

Diced fresh tomatoes

Diced onions

Chopped black/green olives

Shredded cheddar cheese

Sour Cream

Mild tomato salsa

Condiments:

Butter pats or whipped spread

Hot sauce(s)

Salt and Pepper

Red chili powder

Cayenne

Garlic

Packets of different salad dressings

Beverages:

One (1) bottle of water per guest

Dessert:

Bananas

Apples

Chocolate Chip cookies

Lemon cookies


Supper served on Saturday, June 11

Salad:

Healthy Mediterranean Orzo Salad

Orzo, chopped broccoli, cucumbers,

Black and green olives, red & green peppers, feta cheese,

Baby spinach and slivers of red onions

Dressings:

Oregano

Olive Oil/Fresh Lemon & Fresh Lime Juice

Main Dishes:

Roasted Assorted Potatoes in Olive Oil

Dipping Sauces:

Cilantro Dipping Sauce

Sriracha Mayo Dipping Sauce

Summer Squash Medley with Sautéed Red Onion Slivers

Plain White Jasmine Rice

Sides:

Multi Grain Sliced Bread

Soft Hawaiian Rolls

Condiments:

Butter pats or whipped spread

Hot sauce(s)

Salt and Pepper

Packets of different salad dressings

Beverages:

One (1) bottle of water per guest

Dessert:

Bananas

Apples

Lemon Cookies

Chocolate Chip

Oatmeal Raisin