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
Aug. 12-26

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.

WEEK OF
Aug. 19-23

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
Aug. 24-30

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.

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
Sept. 2-6

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
Sept. 9-13

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.

WEEK OF
Sept. 16-20

MONDAY


LUNCH:
Chicken Cordon Bleu Topped with a buttery sauce served with fluffy rice pilaf and creamed spinach.

TUESDAY


BREAKFAST:
Biscuits with gravy, pan seared sausage and scrambled eggs.

LUNCH:
Oven fried chicken served with whipped potatoes and brown gravy with a side of green beans.

WEDNESDAY


LUNCH:
French Onion soup topped with a croistini and melted cheese, full salad bar with a wide selection of dressings.

THURSDAY


BREAKFAST:
Crunchy French toast served with crisp bacon and a yogurt parfait.

LUNCH:
Green chili enchiladas with lettuce and tomato garnish served with a side of pinto beans.

FRIDAY


LUNCH:
Steak fajita salad with homemade salsa and a side of sour cream.

WEEK OF
Sept. 23-27

MONDAY


LUNCH:
Slowly cooked corned beef sliced thin served with sautéed potatoes with caramelized onions and steamed carrots.

TUESDAY


BREAKFAST:
Green chili breakfast burritos with fresh salsa.

LUNCH:
Seasoned tilapia served with wild rice and roasted garlic beets.

WEDNESDAY


LUNCH:
Twice baked potatoes topped with cheddar cheese and green onions, served with a side salad and warm rolls.

THURSDAY


BREAKFAST:
Bacon and eggs served with a side of seasoned hash browns.

LUNCH:
Honey mustard pork loin served with garden rice and steamed asparagus.

FRIDAY


LUNCH:
Chef salad served with gourmet crackers.

WEEK OF
Sept. 30-
Oct. 4

MONDAY


LUNCH:
Toasted Moroccan Chicken Thighs served with roasted fingerling potatoes and steamed broccoli.

TUESDAY


BREAKFAST:
Buttered scrambled eggs served with crisp bacon and warm flour tortilla.

LUNCH:
Soy seasoned salmon served with a sweet soy glaze with a side of quinoa and crisp asparagus.

WEDNESDAY


LUNCH:
Hearty beef stew served with homemade biscuits, full salad bar with assorted dressings.

THURSDAY


BREAKFAST:
Sausage McMuffins with cheese served with pan seared hash browns.

LUNCH:
Slowly cooked BBQ beef brisket thinly sliced served with homemade baked beans and crisp coleslaw.

FRIDAY


LUNCH:
Chinese oriental salad served with almonds, mandarin oranges, red bell pepper, green onions and crunchy Chinese noodles, topped with grilled chicken breast and sesame ginger dressing and breadsticks.

WEEK OF
Oct. 7-11

MONDAY


LUNCH:
Slow cooked pulled barbecue pork served with tasty potato salad and warm wheat roll.

TUESDAY


BREAKFAST:
Warm seasoned breakfast burritos served with a gourmet salsa.

LUNCH:
Seasoned beef nachos topped with green onion, diced tomato, shredded lettuce, creamy sour cream and a side of homemade salsa.

WEDNESDAY


LUNCH:
Hearty lentil soup served with warm wheat roll and assorted topping salad bar with choice of salad dressing.

THURSDAY


BREAKFAST:
Cheesy omelet bake served with a warm tortilla and a homemade muffin.

LUNCH:
French dip sandwich served with warm aus jus and seasoned side winder French fries.

FRIDAY


LUNCH:
Crispy spinach salad served with candied walnuts, infused cranberries, feta cheese, red onion and tossed in a balsamic vinaigrette dressing topped with a grilled chicken breast and served with gourmet crackers.

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.

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.