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Grades 9-12 Menu

Monday, February 27, 2017

Breakfast

Organic Spinach and Bacon Quiche with Breakfast Potatoes
Suns up Sandwich with Cage Free Eggs, Honey Ham, and Clover Cheddar Cheese
House Made Chocolate Chip Scones

Lunch

Split Pea w/ Ham
Beef & Cheese Quesadilla
Black Beans
Salsa Fresca
Chorizo Pizza Flat Bread
Deweley Farms Ham on Bolillo
Soft Roll

Dinner

Slowly Oven Roasted Yankee Pot Roast
Grass Fed Pot Roast with Smashed Red Potatoes and Roasted Root Vegetables
Soft Dinner Roll with Butter
Tossed Green Salad with Ranch and Balsamic Dressing

Tuesday, February 28, 2017

Breakfast

French Toast with Fresh Warm Berry Compote, Pork Sausage, and House Roasted Potatoes
Cage Free Eggs, Pepper Jack Cheese, Applewood Bacon, and Potatoes on Flat Bread
House Made Cinnamon Coffee Cake

Lunch

Vegetarian Navy Bean Soup
Gluten Free Hot Dogs
House Made Fries
Roasted Butternut Squash
Home Made Pepperoni Cheese Pizza
Oven Roasted Turkey, House Made Pesto, Provolone, Spinach, and Tomato on a French Baguette

Dinner

Sesame Ginger Chicken with Fried Rice and Stir Fry Vegetables
Sesame Toasted Tofu
Vegetable Egg Roll
Asian Noodle Salad

Wednesday, March 1, 2017

Breakfast

Grilled Vegetable Frittata with House Made Hash Browns and Sausage
Croissant Breakfast Sandwich with Cage Free Eggs, Applewood Bacon, and Cheese

Lunch

Egg Drop Soup
Tempura Fish
Jasmine Aromatic Rice
Organic Carrots
Flat Bread Cheese Pasta
Honey Baked Ham, Clover Cheddar, Lettuce, Tomato with Dijon Mustard Wrap

Dinner

Stuffed Pork Loin Roulade with Spinach Pesto, Sun-dried Tomato, and Fresh Mozzarella
Curry Rice and Curried Seasonal Vegetables
Penne Pasta and Marinara
House Made Fresh Fruit Smoothies
Fernando's Cobb Salad

Thursday, March 2, 2017

Breakfast

Buttermilk Pancakes with Cinnamon Apples and Clover Whipped Cream Served with Applewood Bacon
Bagel Sandwich with Cage Free Eggs, Sausage Patty, and Cheese
House Made Pumpkin Scones

Lunch

SD Vegetarian Chili
Max & Cheese
Bolognese or Cheese Sauce
Grilled Asparagus w/ Lemon
House Made Pesto, Tomato, and Garlic Pizza
Roasted Beef, Provolone, Sun-dried Tomato Spread with Lettuce and Tomato on a French Baguette

Dinner

Jamaican Jerk Chicken with Vegetarian Jambalaya and Sautéed Bell Peppers
House Made Creole Style Sweet Potato Cakes
Fresh Baked Assorted Dinner Rolls
BLT Sandwich

Friday, March 3, 2017

Breakfast

French Toast Stuffed with Apricot and Cream Cheese
Breakfast Burrito with Cage Free Eggs and Cheese with Breakfast Potatoes
House Made Blueberry Muffins

Lunch

Roasted Tomato
SD Ricardo's Pizzas
Medley of Fresh Vegetables
Three Cheese Flat Bread Pizza
Honey Baked Ham, Clover Cheddar Cheese, Lettuce, Tomato with Dijon Mustard Wrap

Dinner

Grilled Shrimp Tacos, Cilantro Rice, and Ranchero Beans
Grilled Shitake and Poblano Tacos
Corn and Flour Tortillas
Southwest

Saturday, March 4, 2017
Brunch:
Blueberry Muffins
Southwestern Frittata, House Breakfast Potatoes, and Sausage
Bagel Bar with Assorted Cream Cheese and Fresh Toppers

Dinner:
Asian Style Pork Ribs
House Made Wild Rice Pilaf
Oven Baked Naan Bread
Arugula Salad, Red Grapes, Apples with Blue Cheese, and Honey-Dijon Dressing
Sunday, March 5, 2017

Brunch:
San Domenico Omelete Bar
Vegetable Quiche, Applewood Bacon, Breakfast Potatoes, and Steamy Pork Buns
House Made Hot Cinnamon Rolls

Dinner:
Spaghetti Meat Balls with Spicy Italian Tomato Sauce
Seasonal Vegetables
House Made Garlic Bread
Traditional Caesar Salad

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Epicurean

Epicurean Nutrition Cards

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Contact Cafe

Epicurean Group

Epicurean Management
in the San Domenico Cafe
(415) 258-1965 x1170

Alex Rychetsky
General Manager
ales@epicurean-group.com

Ramon Zavala
Executive Chef
ramon@epicurean-group.com

Food Allergy Information

Organic

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