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
June 24-28

MONDAY


LUNCH:
Lunch will NOT be served at the Bistro.

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
July 1-5

MONDAY


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

TUESDAY


BREAKFAST:
Eggs Benedict served with seasoned hash browns.

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.

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
July 8-12

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
July 15-19

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
July 22-26

MONDAY


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

TUESDAY


BREAKFAST:
Fried eggs, crispy bacon and hash browns.

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.

WEEK OF
July 29-
Aug. 2

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.