Compassionate caring people building community
414 Camino de la Placita, #24
Taos, New Mexico

575-758-8248
info@taosretirement.com

Mon - Fri 8:30 - 5:00
Building Open 24/7

Kitchen Menu

WEEK OF
April 22-26

MONDAY


LUNCH:
Toasted ham and swill melt served with crisp lettuce and tomato and aside of creamy cauliflower salad.

TUESDAY


BREAKFAST:
Homemade biscuits with country style gravy, pan seared sausage and seasoned scrambled eggs.

LUNCH:
Baked pork chop served with roasted mixed potatoes and buttered vegetables.

WEDNESDAY


LUNCH:
Chicken noodle soup served with a full salad bar, assortment of dressings and homemade dinner rolls.

THURSDAY


BREAKFAST:
Red chili juevos rancheros bake served with a side of hash browns.

LUNCH:
Savory tacos al pastor served cilantro lime rice.

FRIDAY


LUNCH:
Crisp chef salad served with buttermilk ranch dressing and crackers.

WEEK OF
April 29-May 3

MONDAY


LUNCH:
Shredded beef soft tacos topped with lettuce, tomatoes and cheese served with pinto beans.

TUESDAY


BREAKFAST:
Scrambled eggs ranchero style served with seasoned hash browns.

LUNCH:
Pizza slice served with ranch pasta and a side salad.

WEDNESDAY


LUNCH:
Chicken tortilla soup served with warm wheat roll and full salad bar with assorted dressings.

THURSDAY


BREAKFAST:
Breakfast burritos served with homemade salsa.

LUNCH:
Swedish meatballs over egg noodles served with fresh green beans.

FRIDAY


LUNCH:
Chicken Caesar salad topped with grilled chicken, creamy Caesar dressing served with toasted garlic bread.

WEEK OF
May 6-10

MONDAY


LUNCH:
Shredded pork served with Mac-n-Cheese and a tossed salad.

TUESDAY


BREAKFAST:
Bacon, egg and cheese biscuit served with hash browns.

LUNCH:
Philly Cheesesteak served with French fries.

WEDNESDAY


LUNCH:
Twice baked potatoes topped with bacon cheese and green onions served with dinner roll and full salad bar with assorted dressings.

THURSDAY


BREAKFAST:
Pancakes served with scrambled eggs and sausage.

LUNCH:
Mongolian beef served with steamed rice and as eggroll.

FRIDAY


LUNCH:
Very Berry salad topped with a vinaigrette dressing.

Dad has a lot of food restrictions, but Chef Doris is still able to create delicious,
vibrant and creative meals that keep Dad smiling!

JoANNE

WEEK OF
May 13-17

MONDAY


LUNCH:
Honey mustard pork loin served with rice and green beans.

TUESDAY


BREAKFAST:
Sausage McMuffin with cheese served with hash browns.

LUNCH:
Turkey bacon melt sandwich served with broccoli salad.

WEDNESDAY


LUNCH:
Chicken dumpling soup served with warm bread and a full salad bar.

THURSDAY


BREAKFAST:
Eggs benedict served with hash browns.

LUNCH:
Green chili chicken enchiladas with garnish served with pinto beans.

FRIDAY


LUNCH:
Chicken oriental salad topped with sesame ginger dressing served with breadsticks.

WEEK OF
May 20-24

MONDAY


LUNCH:
Grilled beef and potato burrito with lettuce and tomato served with garden rice.

TUESDAY


BREAKFAST:
Confetti eggs, bell peppers, onion, sausage, and cubed home fries served with a warm tortilla and homemade salsa.

LUNCH:
Glazed chicken thighs served with fire roasted potatoes and steamed lemon broccoli.

WEDNESDAY


LUNCH:
Delicious meaty pizza served with full salad bar and assorted dressings.

THURSDAY


BREAKFAST:
Breakfast casserole, bacon, eggs, spinach, bell peppers, cottage cheese, mushrooms topped with cheese served with pan seared hash browns.

LUNCH:
Shrimp scampi served with a crisp tossed salad and toasted garlic bread.

FRIDAY


LUNCH:
Apple Walnut salad toped with grilled chicken and balsamic vinaigrette dressing.

WEEK OF
May 27-31

MONDAY


LUNCH:
Chicken ranch tacos served with savory southwestern corn relish.

TUESDAY


BREAKFAST:
Crispy French toast served with pan seared sausage patty.

LUNCH:
Moist beef meatloaf served with creamy mashed potatoes, gravy and crisp asparagus.

WEDNESDAY


LUNCH:
Hearty potato, bacon soup served with dinner roll and full salad bar with assorted dressings.

THURSDAY


BREAKFAST:
Bacon, egg and cheese omelet served with pan seared hash browns and warm tortilla.

LUNCH:
Beef roast with potato, carrots and onions served with homemade biscuits.

FRIDAY


LUNCH:
Garden salad with mozzarella, asparagus, tomatoes, avocados and grilled chicken breast topped with balsamic vinaigrette dressing.

WEEK OF
June 3-7

MONDAY


LUNCH:
Creamy basil pesto pasta served with seasoned chicken with a side of tomato-cucumber salad and garlic toast.

TUESDAY


BREAKFAST:
Crisp bacon and eggs served with seasoned hash browns and warm biscuits.

LUNCH:
Chicken Flautas with lettuce and tomato garnish served with pinto beans and Spanish rice.

WEDNESDAY


LUNCH:
Italian Wedding soup served with warm bread and full salad bar with assorted salad dressings.

THURSDAY


BREAKFAST:
Breakfast burrito smothered in red chili.

LUNCH:
BBQ ribs served with buttered corn on the cob and a side of crisp coleslaw.

FRIDAY


LUNCH:
Spinach salad with roasted beets, mandarin oranges, chickpeas, red onions and grilled chicken breast topped with pomegranate vinaigrette dressing.