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
Oct. 14-18

MONDAY


LUNCH:
Spaghetti served with Bolognese sauce, a garden salad with creamy ranch dressing and a homemade garlic bread stick.

TUESDAY


BREAKFAST:
Crunchy French Toast serve with a sausage patty and warm syrup.

LUNCH:
Grilled cheeseburger on a sesame seed bun served with seasoned waffle fries and lettuce, tomato and onion.

WEDNESDAY


LUNCH:
Savory posole served with delicious red chili accompanied with a salad bar and a warm tortilla.

THURSDAY


BREAKFAST:
Crispy bacon and egg bowl served with pan seared hash browns.

LUNCH:
Bean tostadas served with seasoned Spanish rice and homemade salsa.

FRIDAY


LUNCH:
Refreshing tuna salad served on a crisp bed of romaine lettuce garnished with tomato, boiled egg, cheeses and gourmet crackers.

WEEK OF
Oct. 21-25

MONDAY


LUNCH:
Hot dogs served with baked beans and ruffle chips.

TUESDAY


BREAKFAST:
Crunchy French toast served with sausage links and warm syrup.

LUNCH:
Delicious Frito pie deluxe, topped with crisp lettuce, diced tomatoes, purple onion, cheddar cheese and sour cream.

WEDNESDAY


LUNCH:
Tomato and basil soup served with a grilled cheese sandwich and salad bar.

THURSDAY


BREAKFAST:
Cheesy omelet bake served with hash browns and a warm tortilla.

LUNCH:
Tortilla crusted tilapia topped with mornay sauce served with wild rice and asparagus.

FRIDAY


LUNCH:
Homemade chicken salad on a bed of romaine lettuce served with grapes, apple slices, cheese and gourmet crackers.

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
Oct. 28-
Nov. 1

MONDAY


LUNCH:
Grilled pure angus beef cheeseburger on a sesame seed bun served with a side of crisp onion rings.

TUESDAY


BREAKFAST:
Buttermilk pancakes served with pan seared sausage and fluffy scrambled eggs.

LUNCH:
Toasted turkey sandwich served on whole wheat bread garnished with lettuce and tomato served with a creamy Waldorf salad.

WEDNESDAY


LUNCH:
New England clam chowder served with crispy oyster crackers a full salad bar with assorted dressings.

THURSDAY


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

LUNCH:
Chicken alfredo fettuccine topped with a grilled chicken breast and a side of garlic toast.

FRIDAY


LUNCH:
Cobb salad with hardboiled egg, avocados, tomatoes, crisp bacon, diced chicken and blue cheese crumbles with creamy ranch dressing.