| Directive | How it lands in Series Five |
|---|---|
| Seasonal fresh fruit at every breakfast | All 20 breakfasts carry seasonal fresh fruit, cut morning-of, packed dry below 40°F. October market: apples, grapes, clementines & citrus, pomegranate, kiwi, pineapple, figs. Never melon, raspberry, blackberry, pear, or peach. |
| Sauces listed separately for all dinners | Every week table carries a dedicated Dinner Sauce column, and all 20 sauces are consolidated in the Dinner Sauce Register. Every sauce is scratch and packed separately in 2-oz cups. |
| Two soups a week at lunch | 8 soups, two per week in all four weeks, including Week Four (previously soup-free). All scratch, run off the Sunday base block with a 9-minute finish on service day. No white-potato soups. |
| Two beef dinners per week, maximum | Wk 1: 2 · Wk 2: 2 · Wk 3: 2 · Wk 4: 1. Each beef dinner is tagged [beef n of 2] in its week table. Beef at lunch (roast beef, pastrami, corned beef, steak salad) is not counted. |
| Potato salad → caprese and/or macaroni salad | Costco potato salad is off the buy list. Each week has 1 homemade macaroni salad (staged Sunday) and 1 caprese salad (morning-of, dressing separate). They never appear the same day, and macaroni is never made twice in a week. |
| Pork tenderloin → sea scallops | The former pork tenderloin medallion dinner (Wk 4 Thu) is now seared sea scallops, tarragon white wine cream. No pork remains in the series other than ham, which is acceptable as of s5 v1.1. |
| Pulled pork → barbecue pulled chicken thigh (s5 v1.1) | The pulled barbecue pork slot now runs barbecue pulled chicken thigh on brioche (Wk 4 Mon lunch). Thighs are braised Sunday, oven-passive; Monday is shred and sauce only. |
| Ham acceptable (s5 v1.1) | Ham is added to the acceptable list and is the only pork permitted. It is available for quiches, omelets, stratas, and lunch builds at chef’s discretion. No menu line was changed by this rule. |
| Crab salad at lunch · crab cakes at dinner (s5 v1.3) | Jumbo lump crab salad on 9-grain bread replaces tarragon chicken salad at Wk 1 Thu lunch. Jumbo lump crab cakes, lemon-chive rémoulade replace the herb-roasted turkey breast at Wk 3 Thu dinner. Crab is picked up at Superior Seafood with the Tuesday fish. |
| Croissants → 9-grain bread (s5 v1.4) | All four butter-croissant lunches now run on 9-grain bread: crab salad (Wk 1 Thu), turkey, Havarti & avocado (Wk 2 Wed), egg salad (Wk 3 Thu; now tuna salad, s5 v2.6), and tarragon chicken salad (Wk 4 Fri). No croissant appeared at breakfast, and none remain in the cycle. |
| Filet → Wagyu filet (s5 v1.5) | All four filet appearances now use Wagyu filet: the Wk 1 Wed Bolognese (ground Wagyu filet), the Wk 2 Tue steak salad, the Wk 2 Fri tips with bordelaise, and the Wk 4 Mon tips with Pinot Noir demi-glace. |
| Salmon, swordfish, halibut → Chilean sea bass (s5 v1.6) | All four fish dinners now use Chilean sea bass: Wk 1 Tue (was swordfish), Wk 2 Wed (was salmon), Wk 3 Tue (was sea bass, standardized to Chilean), and Wk 4 Tue (was halibut). Each keeps its own sauce and sides. |
| Eggs en cocotte → eggs peperonata (s5 v1.8) | Wk 1 Wed breakfast is now eggs peperonata: eggs gently baked into sweet red and yellow pepper peperonata, finished with Parmesan and basil. The peperonata is staged Sunday. |
| One Chilean sea bass → prawns Provençal (s5 v1.9) | Wk 2 Wed dinner is now classic sautéed prawns Provençal with herbed buttered orzo and haricots verts, served with a Provençal tomato–white wine butter sauce. This also removes the duplicate dill cream, so Wk 4 keeps the only one. |
| Wagyu filet Bolognese → prime beef Bolognese (s5 v2.0) | Wk 1 Wed dinner is now prime beef Bolognese (classic ragù alla Bolognese). Wagyu filet remains on the Wk 2 Tue steak salad and the Wk 2 Fri and Wk 4 Mon tips. |
| One chicken dinner → poulet au vinaigre (s5 v2.2) | Wk 2 Mon dinner is now poulet au vinaigre (creamy chicken in vinegar sauce), replacing the pan-seared chicken breast with wild mushroom & Comté cream. This also breaks up two mushroom-cream chicken dinners in Wk 2 (Mon and Thu Marsala). |
| One chicken dinner → chicken with mustard-tarragon cream (s5 v2.3) | Wk 1 Mon dinner is now chicken with mustard-tarragon cream, replacing Chicken Français. This also ends back-to-back lemon-butter sauces in Wk 1 (Mon Français, Tue lemon-caper beurre blanc). |
| Egg salad → tuna salad (s5 v2.6) | Wk 3 Thu lunch is now tuna salad on 9-grain bread with the creamy vegetable soup. Egg salad is no longer in the series. |
| Two sweet potatoes → leek, Comté & fresh herb stuffing (s5 v2.7) | The roasted sweet potatoes on Wk 2 Mon (poulet au vinaigre) and Wk 4 Mon (Wagyu filet tips) are now a savory bread stuffing: country bread cubes, leeks sweated in butter, Comté, parsley, thyme and chives, bound with chicken stock and egg, baked in the oven. Bread cubed and dried the day before. |
| One sea bass → grilled sea bass, sauce vierge (s5 v2.9) | Wk 3 Tue dinner is now grilled Chilean sea bass with sauce vierge. This clears the duplicate beurre blanc (Wk 1 and Wk 3) and adds a lighter olive-oil sauce to the rotation. |
| Two turkey lunches → tarragon chicken salad (s5 v3.2) | Wk 2 Wed (was turkey, Havarti & avocado; now on brioche with caprese) and Wk 3 Mon (was turkey, Comté & roasted red pepper; now on 9-grain with tomato bisque). This clears the duplicate turkey-Havarti-avocado lunch (Wk 2 / Wk 4 Wed). |
| Start date | Week One begins Monday, October 5, 2026. The series closes Friday, October 30. |
BUY — country loaf (stuffing) · granola · bake-off biscuits and corn muffin tops · mild ranch dressing · all breads, including brioche, sourdough, rye, 9-grain, and ciabatta. Butter croissants are off the buy list. Costco potato salad has been removed from the buy list.
MAKE — every dinner sauce and gravy (see the Dinner Sauce Register) · every soup · Bolognese · chicken, tuna, and crab salads · crab cakes · grainy mustard cream · creamy Dijon · all vinaigrettes and creamy herb/tarragon dressings · homemade macaroni salad · caprese salad · quiches, stratas, and frittatas · leek, Comté & herb stuffing.
Soup program: the Sunday base block (~20 min, outside the weekday window) builds both of the week’s bases, velouté/cream or tomato, plus aromatics, and chills them below 40°F. Each service day is a 9-minute finish. The series runs: tomato basil · cream of mushroom · butternut squash · creamy cauliflower · tomato bisque · creamy vegetable · chicken noodle · Tuscan white bean & kale.
Cold salad program: macaroni salad (~20 min) is staged Sunday alongside the base block — Wk 1 Wed, Wk 2 Fri, Wk 3 Wed, Wk 4 Wed. Caprese (~8 min) is assembled morning-of — Wk 1 Fri, Wk 2 Wed, Wk 3 Fri, Wk 4 Fri. For caprese, tomatoes are sliced but not salted, mozzarella is kept separate from the dressing, and the oil and balsamic go in their own cup.
| Day | Breakfast | Lunch | Dinner | Dinner Sauce | Time |
|---|---|---|---|---|---|
| Monday Oct 5 |
Soft scrambled eggs, Comté & chive · 9-grain toast · seasonal fresh fruit | Turkey, Swiss & avocado on sourdough, creamy herb dressing BUY sourdough · Tomato basil soup MAKE — Sunday base, 9-min finish | Chicken with mustard-tarragon cream — airline chicken breast, pan-seared & oven-finished (was Chicken Français) · parsnip purée · haricots verts, blanched & buttered | Mustard-tarragon cream — Dijon & whole-grain mustard, white wine, cream, fresh tarragon MAKE (was lemon-butter Français sauce) | ~88 |
| Tuesday Oct 6 |
Mushroom & Gruyère strata MAKE — assembled Monday evening, oven-passive at 5:00 · seasonal fresh fruit | Composed entrée salad: grilled chicken Cobb — egg, avocado, tomato, mild blue cheese, butter lettuce (no bacon) · mild ranch BUY | Chilean sea bass, pan-seared & oven-finished (was swordfish) · roasted sweet potatoes · creamed spinach | Lemon-caper beurre blanc MAKE | ~90 |
| Wednesday Oct 7 |
Eggs peperonata — eggs gently baked into sweet red & yellow pepper peperonata, Parmesan, basil MAKE — peperonata staged Sunday (was baked eggs en cocotte) · corn muffin top BUY bake-off · chicken sausage (1 of 3) · seasonal fresh fruit | Pastrami & Swiss on rye, grainy mustard cream MAKE · homemade macaroni salad MAKE — staged Sunday, chilled (was Costco potato salad) | Prime beef Bolognese (classic ragù alla Bolognese), pappardelle (was Wagyu filet Bolognese) MAKE — start ragù 5:00, 2-hr passive simmer · roasted broccoli, olive oil & Parmesan · light garlic bread [beef 1 of 2] | Ragù alla Bolognese — ground prime beef, soffritto, dry white wine, whole milk, a touch of San Marzano MAKE · extra ragù cupped | ~96 |
| Thursday Oct 8 |
Spinach & Comté quiche MAKE — assemble ~15 min, oven-passive · seasonal fresh fruit | Jumbo lump crab salad on 9-grain bread — lemon, chive, light mayonnaise, celery MAKE — salad BUY 9-grain (was butter croissant) (was tarragon chicken salad) · Cream of mushroom soup MAKE — Sunday base, 9-min finish | Classic Chicken Divan with broccoli crowns MAKE — bake passive · buttermilk biscuit BUY bake-off + short-rib braise for Friday, oven-passive | Sherry Mornay MAKE | ~98 |
| Friday Oct 9 |
Greek yogurt parfait, honey, soft granola BUY granola · toast · seasonal fresh fruit | Roast beef & Gruyère on brioche bun, creamy Dijon MAKE · caprese salad — fresh mozzarella, tomato, basil MAKE — morning-of, ~8 min; oil & balsamic packed separate (was Costco potato salad) | Braised short ribs EXTRA-LONG — braised Thursday; Friday reheat in sauce · buttered egg noodles · roasted carrots [beef 2 of 2] | Red wine gravy MAKE — from the braise | ~84 |
Staging: Sunday — tomato basil & cream of mushroom bases, macaroni salad for Wednesday, peperonata for Wednesday’s eggs (peppers and onion sweated soft, never caramelized). Monday evening — Tuesday strata assembly. Thursday carries the short-rib braise (oven-passive) beside the passive Divan bake — ~98, inside the window. Friday is reheat, caprese, and pack. Chilean sea bass and jumbo lump crab from Superior Seafood, Tuesday pickup; sea bass served same day, crab held on ice below 38°F for Thursday’s salad.
| Day | Breakfast | Lunch | Dinner | Dinner Sauce | Time |
|---|---|---|---|---|---|
| Monday Oct 12 |
Tomato, basil & mozzarella omelet · corn muffin top BUY bake-off · seasonal fresh fruit | Corned beef & Swiss on rye, creamy Dijon MAKE · Butternut squash soup MAKE — Sunday base, 9-min finish | Poulet au vinaigre — creamy chicken in vinegar sauce; bone-in thighs & legs browned, then braised oven-passive with aged red wine vinegar, white wine, tomato & sweated shallot MAKE — brown 5:15, braise ~45 min passive (was pan-seared chicken breast) · leek, Comté & fresh herb stuffing MAKE — bake ~35 min passive (was roasted sweet potatoes) · haricots verts | Vinaigre crème fraîche sauce — reduced braise, crème fraîche, tarragon, butter MAKE (was wild mushroom & Comté cream) | ~94 |
| Tuesday Oct 13 |
Spinach & Fontina strata MAKE — assembled Monday evening, oven-passive at 5:00 · seasonal fresh fruit | Composed entrée salad: sliced Wagyu filet steak salad (was filet) — arugula, cherry tomato, Gorgonzola dolce, shaved Parmesan · balsamic vinaigrette MAKE | Beef stroganoff, buttered egg noodles · buttered peas [beef 1 of 2] | Sour cream & mushroom stroganoff sauce MAKE | ~92 |
| Wednesday Oct 14 |
Cheddar scrambled eggs with chives · toast · seasonal fresh fruit | Tarragon chicken salad on brioche bun, butter lettuce MAKE — salad; chicken poached Tuesday (was turkey, Havarti & avocado) · caprese salad MAKE — morning-of; dressing separate (was Costco potato salad) | Classic sautéed prawns Provençal — U-12 prawns, olive oil & butter, light garlic, tomato concassé, parsley (was Chilean sea bass) · herbed buttered orzo · haricots verts, blanched & buttered (was roasted yams & creamed leeks) | Provençal tomato–white wine butter sauce MAKE (was dill cream) | ~88 |
| Thursday Oct 15 |
Broccoli & cheddar quiche MAKE — assemble ~15 min, oven-passive · chicken sausage (2 of 3) · seasonal fresh fruit | Tuna salad & Swiss on 9-grain MAKE — salad · Creamy cauliflower soup MAKE — Sunday base, 9-min finish | Chicken Marsala · butter noodles · buttered Savoy cabbage | Marsala mushroom cream MAKE | ~97 |
| Friday Oct 16 |
Sweet potato & cheddar hash, soft scrambled eggs · seasonal fresh fruit | Roast beef, turkey & Swiss club on brioche, creamy Dijon MAKE · homemade macaroni salad MAKE — staged Sunday, chilled; Friday pack only | Wagyu filet tips, pan-seared (was filet tips) · whipped cauliflower purée · buttered carrots [beef 2 of 2] | Bordelaise MAKE — from house beef stock / glace | ~88 |
Monday: poulet au vinaigre — brown the chicken at 5:15 and braise it in the oven, hands-off, while breakfast and lunch run; reduce and finish the sauce at ~6:45. Staging: Sunday — butternut & cauliflower bases, macaroni salad for Friday (pack only). Monday evening — Tuesday strata. U-12 prawns picked up Tuesday at Superior Seafood; peel and devein Tuesday evening or 5:00 Wednesday, then sauté to order — they take about 4 minutes, so do not overcook. Served Wednesday. Thursday (~97) is the week’s heaviest day: quiche + sausage, soup finish, Marsala from scratch — nothing further added.
| Day | Breakfast | Lunch | Dinner | Dinner Sauce | Time |
|---|---|---|---|---|---|
| Monday Oct 19 |
Soft scrambled eggs with Fontina Val d’Aosta · corn muffin top BUY bake-off · seasonal fresh fruit | Tarragon chicken salad on 9-grain bread MAKE — salad; chicken poached Sunday (was turkey, Comté & roasted red pepper) · Tomato bisque MAKE — Sunday base, 9-min finish | Pot roast EXTRA-LONG — braise Sunday, oven-passive; Monday slice & reheat · sweet potato gratin par-bake Sunday, finish Monday · glazed carrots [beef 1 of 2] | Red wine pan gravy MAKE — from the braise | ~92 |
| Tuesday Oct 20 |
Smashed avocado on 9-grain toast, basted eggs — butter-basted, set whites, soft yolks (was soft-boiled egg) · seasonal fresh fruit | Composed entrée salad: chef’s salad — roast turkey, Swiss, egg, cherry tomato, avocado, butter lettuce · creamy herb dressing MAKE | Grilled Chilean sea bass, grill-pan marked & oven-finished (was pan-seared) · parsnip purée · asparagus tips | Sauce vierge — extra-virgin olive oil, tomato concassé, basil, lemon, sweated shallot, served warm MAKE (was lemon-herb beurre blanc) | ~90 |
| Wednesday Oct 21 |
Spinach, mushroom & Gruyère frittata · toast · seasonal fresh fruit | Pastrami & Swiss on rye, grainy mustard cream MAKE · homemade macaroni salad MAKE — staged Sunday, chilled (was Costco potato salad) | Chicken Parmigiana, fresh mozzarella · linguine · tender broccolini | San Marzano pomodoro MAKE | ~94 |
| Thursday Oct 22 |
Leek & Gruyère quiche MAKE — assemble ~15 min, oven-passive · seasonal fresh fruit | Tuna salad — celery, lemon, light mayonnaise — on 9-grain bread MAKE — salad BUY 9-grain (was egg salad) · Creamy vegetable soup MAKE — Sunday base, 9-min finish | Jumbo lump crab cakes, pan-seared & oven-finished MAKE — form & chill 5:00, sear 6:15 (was herb-roasted turkey breast) · roasted sweet potatoes · green beans almondine + cottage pie assembly for Friday | Lemon-chive rémoulade MAKE (was sage pan gravy) | ~104 |
| Friday Oct 23 |
Greek yogurt parfait, honey, soft granola BUY granola · corn muffin top BUY bake-off · seasonal fresh fruit | Turkey, Brie & sliced apple on brioche, honey-Dijon MAKE · caprese salad MAKE — morning-of; dressing separate (was Costco potato salad) | Cottage pie (renamed from shepherd’s pie — beef), sweet-potato top assembled Thursday; Friday = bake only · buttered peas [beef 2 of 2] | Rich brown gravy MAKE — house beef stock | ~82 |
Staging: Sunday — tomato bisque & creamy vegetable bases, macaroni salad for Wednesday, pot-roast braise and sweet potato gratin par-bake (both oven-passive, outside the weekday window). Thursday (~104) assembles Friday’s cottage pie beside the crab cakes — form and chill the cakes first at 5:00, sear at 6:15; Friday is bake-only. Chilean sea bass and jumbo lump crab picked up Tuesday at Superior Seafood; sea bass served same day, crab held on ice below 38°F for Thursday. Creamy vegetable soup is built on a cauliflower-carrot-leek base — no white potato.
| Day | Breakfast | Lunch | Dinner | Dinner Sauce | Time |
|---|---|---|---|---|---|
| Monday Oct 26 |
Soft-scrambled eggs, Comté · corn muffin top BUY bake-off · seasonal fresh fruit | Barbecue pulled chicken thigh on brioche, mild sweet BBQ sauce (was pulled barbecue pork) MAKE — thighs BUY premium sauce, butter finish EXTRA-LONG — thighs braised Sunday, oven-passive; Monday = shred & sauce, ~15 min · Chicken noodle soup MAKE — Sunday base, 9-min finish (new — Wk 4 was soup-free) | Wagyu filet tips (was tenderloin beef tips) · leek, Comté & fresh herb stuffing MAKE — bake ~35 min passive (was roasted sweet potatoes) · steamed broccoli [beef 1 of 2] | Pinot Noir demi-glace wild mushroom sauce MAKE — from glace de viande | ~95 |
| Tuesday Oct 27 |
Cheddar, roasted red pepper & chive strata MAKE — assembled Monday evening, oven-passive at 5:00 · seasonal fresh fruit | Composed entrée salad: chicken Waldorf — roasted chicken, apple, grapes, celery, walnuts, butter lettuce · creamy tarragon dressing MAKE | Chilean sea bass, gently oven-baked (was halibut) · parsnip purée · asparagus tips + casserole braise for Wednesday | Lemon dill cream MAKE | ~106 ▲ |
| Wednesday Oct 28 |
Italian frittata — Parmesan, mozzarella, roasted red pepper, spinach, basil · seasonal fresh fruit | Turkey, avocado & Havarti on ciabatta, arugula, grainy mustard BUY ciabatta · homemade macaroni salad MAKE — staged Sunday, chilled (was Costco potato salad) | Chicken & wild mushroom casserole — shiitake, king trumpet & oyster MAKE — braised Tuesday, gentle reheat · buttered egg noodles · buttered carrots | Sherry-thyme cream velouté MAKE | ~86 |
| Thursday Oct 29 |
Spinach & Comté quiche MAKE — assemble ~15 min, oven-passive · chicken sausage (3 of 3) · seasonal fresh fruit | Corned beef & Swiss on rye, grainy mustard cream MAKE · Tuscan white bean & kale soup MAKE — Sunday base, 9-min finish (new — no pancetta) | Seared sea scallops, U-10 dry-pack (was pork tenderloin medallions) · whipped cauliflower purée · haricots verts, blanched & buttered | Tarragon white wine cream MAKE (was Dijon cream pan sauce) | ~98 |
| Friday Oct 30 |
Cheese omelet, Gruyère & chives · corn muffin top BUY bake-off · seasonal fresh fruit | Tarragon chicken salad on 9-grain bread MAKE — salad BUY 9-grain (was butter croissant) · caprese salad MAKE — morning-of; dressing separate (was Costco potato salad) | Chicken Fettuccine Ricardo, pan-seared chicken, sun-dried tomato · tender broccolini | Ricardo cream sauce MAKE | ~90 |
Ceiling watch — Tuesday ~106 ▲: Chilean sea bass, parsnip purée, Waldorf, plus Wednesday’s casserole braise. Relief valve: swap parsnip purée for roasted sweet potato wedges (−6) or roast the Waldorf chicken Sunday (−8). Staging: Sunday — chicken noodle & Tuscan white bean bases, macaroni for Wednesday, barbecue chicken thighs braised (oven-passive). Chilean sea bass and dry-pack sea scallops picked up Tuesday at Superior Seafood; scallops held on ice below 38°F, seared Thursday morning.
| Where | Dinner | Sauce | Base & Method |
|---|---|---|---|
| Wk 1 · Mon | Chicken with mustard-tarragon cream | Mustard-tarragon cream | Pan fond deglazed with dry white wine and chicken stock, reduced; cream, Dijon and whole-grain mustard whisked in off the boil, fresh tarragon, finished with butter |
| Wk 1 · Tue | Chilean sea bass | Lemon-caper beurre blanc | Shallot–white wine reduction, butter emulsion, capers, lemon; held warm, packed chilled |
| Wk 1 · Wed | Prime beef Bolognese | Classic ragù alla Bolognese | Ground prime beef (chuck/brisket blend) browned slowly in butter & olive oil, soffritto of onion, carrot & celery sweated soft, dry white wine, whole milk, a touch of San Marzano & tomato paste, nutmeg; 2-hr passive simmer from 5:00 |
| Wk 1 · Thu | Chicken Divan | Sherry Mornay | Béchamel, Gruyère & Parmesan, dry sherry finish |
| Wk 1 · Fri | Braised short ribs | Red wine gravy | Braising liquid reduced, skimmed, mounted with butter (Thursday braise) |
| Wk 2 · Mon | Poulet au vinaigre | Vinaigre crème fraîche sauce | Braising liquid (aged red wine vinegar, white wine, tomato, shallot) reduced, finished with crème fraîche, tarragon and cold butter; vinegar softened by reduction and cream — mild, not sharp |
| Wk 2 · Tue | Beef stroganoff | Sour cream & mushroom sauce | Mushroom–beef stock reduction, sour cream off heat, mild paprika |
| Wk 2 · Wed | Prawns Provençal | Provençal tomato–white wine butter sauce | Pan fond, dry white wine, tomato concassé, light garlic, parsley, lemon, mounted with butter; extra cupped |
| Wk 2 · Thu | Chicken Marsala | Marsala mushroom cream | Dry Marsala reduction, mushrooms, cream, butter |
| Wk 2 · Fri | Wagyu filet tips | Bordelaise | Red wine–shallot reduction, house beef stock / glace de viande, butter |
| Wk 3 · Mon | Pot roast | Red wine pan gravy | Sunday braising liquid reduced and skimmed |
| Wk 3 · Tue | Grilled Chilean sea bass | Sauce vierge | Extra-virgin olive oil gently warmed with sweated shallot, tomato concassé, basil chiffonade, lemon juice & zest, a few crushed coriander seeds; kosher salt, white pepper. Warmed, never cooked; packed separately |
| Wk 3 · Wed | Chicken Parmigiana | San Marzano pomodoro | San Marzano tomatoes, olive oil, basil, light garlic; 25-min simmer |
| Wk 3 · Thu | Jumbo lump crab cakes | Lemon-chive rémoulade | Scratch mayonnaise base, Dijon, lemon, chive, capers, mild paprika — served chilled, cupped separate |
| Wk 3 · Fri | Cottage pie | Rich brown gravy | House Instant Pot beef stock, roux, thyme; extra gravy cupped |
| Wk 4 · Mon | Wagyu filet tips | Pinot Noir demi-glace wild mushroom sauce | Pinot Noir reduction, glace de viande, wild mushrooms, butter |
| Wk 4 · Tue | Chilean sea bass | Lemon dill cream | Fish stock, cream, dill, lemon zest |
| Wk 4 · Wed | Chicken & wild mushroom casserole | Sherry-thyme cream velouté | Chicken velouté, dry sherry, thyme, cream (Tuesday braise) |
| Wk 4 · Thu | Seared sea scallops | Tarragon white wine cream | Pan fond, white wine, cream, tarragon, butter — built in the scallop pan |
| Wk 4 · Fri | Chicken Fettuccine Ricardo | Ricardo cream sauce | Cream, Parmesan, sun-dried tomato, basil, white wine |
| Item | Where | Full-Scratch Reality | Mitigation (assigned, not optional) |
|---|---|---|---|
| Braised short ribs | Wk 1 · Fri | 3–3.5 hr braise | Braise Thursday, oven-passive. Reheat gently in the red wine gravy on Friday. |
| Prime beef Bolognese (ragù) | Wk 1 · Wed | 2–3 hr classic simmer | Passive: brown the beef and build the ragù starting at 5:00 sharp, then simmer gently to 7:00 while the rest of the morning runs. For a deeper ragù, build it Tuesday evening and rewarm Wednesday. |
| Pot roast + sweet potato gratin | Wk 3 · Mon | 3–4 hr braise; 75-min bake | Braise and gratin par-bake Sunday, both oven-passive. Monday is slice, reheat, and gratin finish. |
| Cottage pie | Wk 3 · Fri | ~100 min full build | Filling and sweet-potato top assembled Thursday. Friday is bake-only. |
| Chicken & wild mushroom casserole | Wk 4 · Wed | Braise + assemble | Braise Tuesday (the day runs ~106 ▲, see the Week Four relief valve). Gentle reheat Wednesday. |
| Barbecue pulled chicken thigh | Wk 4 · Mon | ~2 hr low braise | Thighs braised Sunday, oven-passive, chilled in their liquid. Monday is shred and sauce only (~15 min). Premium mild sweet BBQ sauce is purchased and finished with butter. |
| Stratas | Wk 1–4 · Tue (Wks 1, 2, 4) | Soak + 50-min bake | Assembled Monday evening. Oven-passive at 5:00 Tuesday. |
| Scratch soup program | All weeks, 8 soups | ~22 min day-of each | Sunday base block (~20 min). Each soup is a 9-min finish on its service day. |
| Homemade macaroni salad | One per week | ~20 min | Staged Sunday with the base block. Service day is pack-only. |
| Week | Mon | Tue | Wed | Thu | Fri | Range |
|---|---|---|---|---|---|---|
| Week One | ~88 | ~90 | ~96 | ~98 | ~84 | 84–98 |
| Week Two | ~94 | ~92 | ~88 | ~97 | ~88 | 88–97 |
| Week Three | ~92 | ~90 | ~94 | ~104 | ~82 | 82–104 |
| Week Four | ~95 | ~106 ▲ | ~86 | ~98 | ~90 | 86–106 |
All twenty days land at or under the 110 ceiling. There is one ▲ day, Week Four Tuesday (~106): Chilean sea bass service plus the casserole braise. Its relief valve is listed in the Week Four footnote. Fridays run light by design; no Friday inherits raw work.
| Version | Date & Time (ET) | Changes |
|---|---|---|
| s5 v1.0 | Tuesday, September 29, 2026 · 11:44 AM | Built as Cycle Four from the standing rulebook. Directives: fruit at all 20 breakfasts · separate Dinner Sauce column + register · 2 lunch soups every week (Wk 4 added) · ≤2 beef dinners/week · potato salad → macaroni + caprese · pork tenderloin → sea scallops (Wk 4 Thu). Contact corrected to 475-395-3590. |
| s5 v1.1 | Tuesday, September 29, 2026 · 11:55 AM | Ham acceptable (only pork) · pulled pork → BBQ pulled chicken thigh on brioche (Wk 4 Mon lunch, Sunday braise) · Wk 4 Mon ~88 → ~93. |
| s5 v1.2 | Tuesday, September 29, 2026 · 11:57 AM | No veal added to rules; demi-glace beef-only. No menu change. |
| s5 v1.3 | Tuesday, September 29, 2026 · 12:02 PM | Crab salad (Wk 1 Thu lunch, was chicken salad, ~98) · crab cakes, lemon-chive rémoulade (Wk 3 Thu dinner, was turkey breast, ~104). |
| s5 v1.4 | Tuesday, September 29, 2026 · 12:06 PM | Croissants → 9-grain bread on all four lunches; croissants off the buy list. |
| s5 v1.5 | Tuesday, September 29, 2026 · 12:08 PM | Filet → Wagyu filet (Bolognese, steak salad, Wk 2 Fri tips, Wk 4 Mon tips). |
| s5 v1.6 | Tuesday, September 29, 2026 · 12:16 PM | Salmon, swordfish, halibut → Chilean sea bass (Wk 1 Tue, Wk 2 Wed, Wk 4 Tue); Wk 3 sea bass standardized. |
| s5 v1.7 | Tuesday, September 29, 2026 · 12:27 PM | Operational reminder: print next week’s Client Version menu + reheating instructions every Thursday. |
| s5 v1.8 | Tuesday, September 29, 2026 · 12:40 PM | Wk 1 Wed breakfast: eggs en cocotte → eggs peperonata (peperonata staged Sunday). |
| s5 v1.9 | Tuesday, September 29, 2026 · 4:50 PM | Wk 2 Wed dinner: Chilean sea bass → prawns Provençal, herbed orzo, haricots verts; clears duplicate dill cream. |
| s5 v2.0 | Tuesday, September 29, 2026 · 4:53 PM | Wk 1 Wed: Wagyu Bolognese → prime beef ragù alla Bolognese (2-hr passive simmer). |
| s5 v2.1 | Tuesday, September 29, 2026 · 5:18 PM | Renamed Cycle Four → Series Five; versions re-prefixed c4 → s5. |
| s5 v2.2 | Wednesday, September 30, 2026 · 4:11 AM | Wk 2 Mon dinner: chicken breast → poulet au vinaigre (~92). |
| s5 v2.3 | Wednesday, September 30, 2026 · 4:14 AM | Wk 1 Mon dinner: Chicken Français → chicken with mustard-tarragon cream. |
| s5 v2.4 | Wednesday, September 30, 2026 · 4:16 AM | Shepherd’s pie renamed cottage pie (beef). |
| s5 v2.5 | Wednesday, September 30, 2026 · 4:23 AM | Prep Cook Duties page added (shift duties, weekly vegetable prep, knife cuts, storage). |
| s5 v2.6 | Wednesday, September 30, 2026 · 4:26 AM | Wk 3 Thu lunch: egg salad → tuna salad on 9-grain. |
| s5 v2.7 | Wednesday, September 30, 2026 · 4:29 AM | Two roasted sweet potato sides → leek, Comté & fresh herb stuffing: Wk 2 Mon (~94) and Wk 4 Mon (~95). Bread cubed and leeks prepped the afternoon before; bake oven-passive. Country loaf added to buy list. Revision history condensed to one line per version. |
| s5 v2.8 | Wednesday, September 30, 2026 · 4:34 AM | Salad Register added as the final page: all 16 salads (4 composed entrée, 4 sandwich, 4 macaroni, 4 caprese) with components, dressing, and staging. No menu or time changes. |
| s5 v2.9 | Wednesday, September 30, 2026 · 4:37 AM | Wk 3 Tue dinner: pan-seared Chilean sea bass with lemon-herb beurre blanc → grilled Chilean sea bass with sauce vierge (clears the duplicate beurre blanc). Sides unchanged. Sauce register and Prep Cook page updated. Time-neutral (~90). |
| s5 v3.0 | Wednesday, September 30, 2026 · 9:33 AM | Breakfast Register added as the final page: all 20 breakfasts grouped by style, with sides and staging, plus totals. No menu or time changes. |
| s5 v3.1 | Wednesday, September 30, 2026 · 9:36 AM | Wk 3 Tue breakfast: soft-boiled egg → basted eggs on smashed avocado toast. Breakfast Register updated. Time-neutral (~90). |
| s5 v3.2 | Thursday, October 1, 2026 · 8:30 AM | Two turkey lunches → tarragon chicken salad: Wk 2 Wed (on brioche, chicken poached Tue) and Wk 3 Mon (on 9-grain, chicken poached Sun). Salad Register (18 salads) and Prep Cook page updated. Time-neutral. |
Calendar. Week One runs October 5–9, Week Two October 12–16 (Monday is Columbus Day, so confirm the client’s schedule), Week Three October 19–23, and Week Four October 26–30. The first Farm to People cutoff for Week One is Thursday, October 1 before noon. Thursday print dates for the following week’s Client Version menu and reheating instructions: October 1 (Week One), October 8 (Week Two), October 15 (Week Three), and October 22 (Week Four). Each set goes to Morgan Thursday afternoon.
Weekly staging map. Sunday is always the two soup bases plus the week’s macaroni salad. Week Three Sunday also carries the pot-roast braise and gratin par-bake, both oven-passive. Monday evening is strata assembly in Weeks 1, 2, and 4. Tuesday is fish pickup day. Week Four Tuesday also braises Wednesday’s casserole. Week Four Sunday also braises the barbecue chicken thighs for Monday. Thursday stages Friday in Week One (short-rib braise) and Week Three (cottage pie assembly).
Ceiling watch. Week Four Tuesday (~106 ▲) is the only flagged day, and nothing gets added to that morning. The heavy days after it are Week Three Thursday (~104, crab cakes plus cottage pie assembly) and Week Two Thursday (~97). Both carry Friday staging, so keep those sequences tight.
Sourcing. Chilean sea bass should be skinless, center-cut, about 6 oz portions, with MSC-certified (toothfish) sourcing requested from Superior Seafood. It is rich and forgiving: pan-sear or oven-bake to just opaque, and reheat gently at 275°F. Crab is jumbo lump, fresh-picked from Superior Seafood, or premium pasteurized if fresh is short. Pick it over gently for shell and fold it in; never shred. Crab cakes are bound lightly with mayonnaise, egg, and a little panko, then chilled before searing so they hold. Sea scallops should be U-10 dry-pack, never wet-pack. Pat them dry and sear hard in clarified butter, and do not reheat past warm. They are picked up Tuesday with the Chilean sea bass and held on ice below 38°F until Thursday; if Superior Seafood can do a Wednesday pickup, take it. Wagyu filet runs three appearances (Wk 2 Tue steak salad · Wk 2 Fri tips · Wk 4 Mon tips). It is a special order, so call the butcher the Friday prior with the weekly weight. Wagyu tips sear fast and render; cook to medium-rare, rest, and do not reheat past warm. Prime beef for the Wk 1 Bolognese is a chuck/brisket blend, ground coarse by the butcher and ordered with the Wagyu. House Instant Pot beef stock feeds the bordelaise, the pot roast gravy, the cottage pie gravy, and the demi-glace; verify it is on hand each Saturday. Fresh mozzarella for four caprese appearances should be bought within 3 days of service. October tomatoes run thin, so use the best hothouse or cherry tomatoes available.
Fruit program — October. Honeycrisp and Gala apples, red and green grapes, clementines and navel oranges, pomegranate arils, kiwi, pineapple, and fresh figs early in the month. Blueberries and strawberries only if the market quality holds. Never melon, raspberry, blackberry, pear, or peach. Cut morning-of, pack dry, and toss apples with a squeeze of lemon.
Delivery protocol. Every Thursday, print the following week’s Client Version menu and reheating instructions. Clearly label every menu item. Photograph the completed pack and send it to Morgan daily, prior to delivery, with no exceptions. All 20 dinner sauces go in 2-oz cups, labeled with the sauce name as it appears in the register.
| Shift | Standing Duties |
|---|---|
| Opening 4:45–5:00 |
Ovens on (350°F / 425°F) · sanitize stations, boards color-coded (green produce, red beef, yellow poultry, blue seafood) · pull the day’s mise from the Atosa units by zone · set out labeled containers, 2-oz sauce cups, ice baths · log walk-in and undercounter temps (must be ≤40°F, seafood ≤38°F). |
|
During service 5:00–7:30 |
Cut seasonal fresh fruit (pack dry, lemon on apples) · wash and spin greens · blanch and shock haricots verts, asparagus, broccolini · toast and portion breads on the chef’s call · assemble cold sandwiches from the chef’s spreads · fill and lid sauce cups · run dishes continuously — clean as you go, never stack. |
| Pack-out 7:15–7:30 |
Cool all hot items to <70°F in 2 hr and <40°F within 4 more (shallow pans, ice bath) before lidding · label every container: item, meal, day, reheat line · photograph the completed pack for Morgan before delivery · load coolers with ice packs. |
|
Afternoon day-before list |
Complete the next day’s vegetable prep below · portion proteins into labeled containers · stage strata and quiche components · check fruit and bakery every other day and cull, rotate, or reorder · update the inventory sheet · wipe down, sweep, mop, empty trash, sanitize handles and reach-ins. |
| Weekly | Sunday — assist the base block (soup aromatics, macaroni salad, braises) · Tuesday — receive Superior Seafood on ice, log temps, store on the bottom shelf in the seafood zone · Thursday — receive Farm to People, check every line against the order, date-label and FIFO · Saturday — Instant Pot beef stock from scraps, strain, cool, label · deep-clean one Atosa unit per week (alternate). |
| Week | Sunday Block | Day-Before Vegetable Prep (completed the previous afternoon) |
|---|---|---|
| One | Onion, carrot, celery small dice (tomato basil) · cremini & shallot sliced (cream of mushroom) · celery & red pepper brunoise (macaroni salad) · red & yellow peppers julienne, onion thin-sliced (peperonata) | Mon: parsnips peeled & cut · haricots verts trimmed · shallot minced · tarragon picked · Tue: mushrooms sliced (strata) · sweet potatoes cubed · spinach washed · eggs hard-boiled, lettuce washed (Cobb) · Wed: soffritto — onion, carrot, celery fine brunoise (ragù) · broccoli florets · Thu: spinach (quiche) · broccoli crowns (Divan) · celery brunoise, chives (crab salad) · short-rib mirepoix · Fri: carrots cut · basil picked |
| Two | Butternut squash peeled & diced · cauliflower florets · onion & leek sliced, washed · celery & red pepper brunoise (macaroni salad) | Mon: tomato diced, basil (omelet) · shallot minced (vinaigre) · stuffing: bread cubed & dried, leeks sliced & washed, Comté grated, parsley/thyme/chives picked · haricots verts trimmed · Tue: spinach (strata) · arugula & cherry tomatoes · mushrooms sliced (stroganoff) · chicken poached & chilled, celery brunoise, tarragon (Wed chicken salad) · Wed: tomato concassé (blanch, peel, seed, dice) · parsley chopped · haricots verts · prawns peeled & deveined · Thu: broccoli florets (quiche) · mushrooms sliced (Marsala) · Savoy cabbage shredded · Fri: sweet potato small dice (hash) · cauliflower (purée) · carrots |
| Three | Onion, carrot, celery (tomato bisque) · cauliflower, carrot, leek (creamy vegetable) · pot-roast mirepoix · sweet potatoes sliced on mandoline (gratin) · macaroni salad veg | Mon: chicken poached Sunday, celery brunoise, tarragon (chicken salad) · carrots cut (glazed) · Tue: lettuce, cherry tomatoes, eggs (chef’s salad) · parsnips · asparagus trimmed · tomato concassé, shallot brunoise (sauce vierge; basil morning-of) · Wed: mushrooms & spinach (frittata) · broccolini trimmed · basil · Thu: leeks sliced & washed well (quiche) · celery brunoise (tuna salad) · celery brunoise, chives, parsley (crab cakes) · sweet potatoes · green beans trimmed, almonds toasted · cottage pie mirepoix & sweet-potato mash · Fri: apples sliced (Brie sandwich) · peas |
| Four | Onion, carrot, celery (chicken noodle) · kale stemmed & chiffonade, mirepoix (white bean & kale) · macaroni salad veg · chicken thighs trimmed for the BBQ braise | Mon: broccoli florets · stuffing: bread cubed & dried, leeks sliced & washed, Comté grated, herbs picked · wild mushrooms cleaned (demi) · Tue: red peppers roasted (strata) · apples, grapes, celery, walnuts (Waldorf) · parsnips · asparagus · shiitake, king trumpet & oyster mushrooms, casserole mirepoix · Wed: peppers, spinach, basil (frittata) · arugula · carrots · Thu: spinach (quiche) · cauliflower (purée) · haricots verts · shallot, tarragon · Fri: broccolini · sun-dried tomato julienne · basil |
Knife-cut standards: fine brunoise (2 mm) for soffritto, crab cakes, and salads · small dice (6 mm) for soups and hash · julienne for peppers and sun-dried tomato · chiffonade for basil and kale · onions and shallots are always sweated soft, never caramelized · no zucchini, no white potatoes, no banned fruit on the board. Storage: cut vegetables in lidded, labeled deli containers with a damp towel for greens; avocado, apples, and basil are cut morning-of only; caprese tomatoes are sliced but never pre-salted.
| Where | Salad | Components | Dressing | Staging |
|---|---|---|---|---|
| Composed Entrée Salads — Tuesday lunch | ||||
| Wk 1 · Tue | Grilled chicken Cobb (no bacon) | Grilled chicken, hard-boiled egg, avocado, tomato, mild blue cheese, butter lettuce | Mild ranch (BUY) | Eggs boiled and lettuce washed the day before; avocado cut morning-of |
| Wk 2 · Tue | Wagyu filet steak salad | Sliced Wagyu filet, arugula, cherry tomato, Gorgonzola dolce, shaved Parmesan | Balsamic vinaigrette (MAKE) | Filet seared morning-of, rested, sliced cool |
| Wk 3 · Tue | Chef’s salad | Roast turkey, Swiss, egg, cherry tomato, avocado, butter lettuce | Creamy herb (MAKE) | Eggs and lettuce prepped the day before; avocado morning-of |
| Wk 4 · Tue | Chicken Waldorf | Roasted chicken, apple, grapes, celery, walnuts, butter lettuce | Creamy tarragon (MAKE) | Apples cut morning-of with lemon; chicken can roast Sunday (relief valve −8) |
| Sandwich Salads — on 9-grain bread unless noted | ||||
| Wk 2 · Wed | Tarragon chicken salad (on brioche) | Poached chicken, celery, fresh tarragon, butter lettuce | Light mayonnaise (MAKE) | Chicken poached Tuesday afternoon, chilled |
| Wk 3 · Mon | Tarragon chicken salad | Poached chicken, celery, fresh tarragon | Light mayonnaise (MAKE) | Chicken poached Sunday with the base block |
| Wk 1 · Thu | Jumbo lump crab salad | Jumbo lump crab, celery, chive, lemon | Light mayonnaise (MAKE) | Crab picked over morning-of, folded gently — never shredded |
| Wk 2 · Thu | Tuna salad & Swiss | Tuna, celery, lemon, Swiss | Light mayonnaise (MAKE) | Morning-of |
| Wk 3 · Thu | Tuna salad | Tuna, celery, lemon | Light mayonnaise (MAKE) | Morning-of; celery brunoise the day before |
| Wk 4 · Fri | Tarragon chicken salad | Poached chicken, celery, fresh tarragon | Light mayonnaise (MAKE) | Chicken poached the day before, chilled |
| Cold Sides — replacing potato salad (one of each per week, never the same day) | ||||
| Wk 1 Wed Wk 2 Fri Wk 3 Wed Wk 4 Wed |
Homemade macaroni salad ×4 | Elbow macaroni, celery, red pepper brunoise | Creamy mayonnaise dressing (MAKE) | Staged Sunday with the base block, chilled; service day is pack-only |
| Wk 1 Fri Wk 2 Wed Wk 3 Fri Wk 4 Fri |
Caprese salad ×4 | Fresh mozzarella, tomato (best hothouse or cherry in October), basil | Olive oil & balsamic, cupped separately | Morning-of (~8 min); tomatoes sliced but never pre-salted |
Totals: 18 salads — 4 composed entrée salads, 6 sandwich salads (tarragon chicken ×3, tuna ×2, crab ×1), 4 macaroni salads, and 4 caprese salads. Salad standards: greens washed, spun dry, and packed separately from wet components · every dressing in its own cup · mayonnaise-based salads held at or below 40°F and served within 3 days of staging · no coleslaw, no potato salad, no horseradish, no caramelized onion.
| Where | Breakfast | Served With | Staging |
|---|---|---|---|
| Scrambled Eggs & Omelets (6) | |||
| Wk 1 · Mon | Soft scrambled eggs, Comté & chive | 9-grain toast · fruit | Morning-of, ~12 min |
| Wk 2 · Mon | Tomato, basil & mozzarella omelet | Corn muffin top · fruit | Tomato diced the day before |
| Wk 2 · Wed | Cheddar scrambled eggs with chives | Toast · fruit | Morning-of |
| Wk 3 · Mon | Soft scrambled eggs with Fontina Val d’Aosta | Corn muffin top · fruit | Morning-of |
| Wk 4 · Mon | Soft-scrambled eggs, Comté | Corn muffin top · fruit | Morning-of |
| Wk 4 · Fri | Cheese omelet, Gruyère & chives | Corn muffin top · fruit | Morning-of |
| Stratas — Tuesday (3) | |||
| Wk 1 · Tue | Mushroom & Gruyère strata | Fruit | Assembled Monday evening; oven-passive at 5:00 |
| Wk 2 · Tue | Spinach & Fontina strata | Fruit | Assembled Monday evening; oven-passive at 5:00 |
| Wk 4 · Tue | Cheddar, roasted red pepper & chive strata | Fruit | Assembled Monday evening; oven-passive at 5:00 |
| Quiches — Thursday (4) | |||
| Wk 1 · Thu | Spinach & Comté quiche | Fruit | Assemble ~15 min, oven-passive |
| Wk 2 · Thu | Broccoli & cheddar quiche | Chicken sausage (2 of 3) · fruit | Assemble ~15 min, oven-passive |
| Wk 3 · Thu | Leek & Gruyère quiche | Fruit | Leeks washed and sliced the day before |
| Wk 4 · Thu | Spinach & Comté quiche | Chicken sausage (3 of 3) · fruit | Assemble ~15 min, oven-passive |
| Frittatas & Baked Eggs — Wednesday (3) | |||
| Wk 1 · Wed | Eggs peperonata — eggs baked into sweet red & yellow pepper peperonata, Parmesan, basil | Corn muffin top · chicken sausage (1 of 3) · fruit | Peperonata staged Sunday |
| Wk 3 · Wed | Spinach, mushroom & Gruyère frittata | Toast · fruit | Mushrooms and spinach prepped the day before |
| Wk 4 · Wed | Italian frittata — Parmesan, mozzarella, roasted red pepper, spinach, basil | Fruit | Peppers roasted Tuesday |
| Parfaits, Avocado Toast & Hash (4) | |||
| Wk 1 · Fri | Greek yogurt parfait, honey, soft granola | Toast · fruit | Assemble morning-of; granola packed separate |
| Wk 2 · Fri | Sweet potato & cheddar hash, soft scrambled eggs | Fruit | Sweet potato diced the day before |
| Wk 3 · Tue | Smashed avocado on 9-grain toast, basted eggs (butter-basted, set whites, soft yolks) | Fruit | Avocado and eggs morning-of; lemon on avocado to hold color |
| Wk 3 · Fri | Greek yogurt parfait, honey, soft granola | Corn muffin top · fruit | Assemble morning-of; granola packed separate |
Totals: 20 breakfasts — 6 scrambled/omelet, 3 strata, 4 quiche, 3 frittata/baked egg, 4 parfait/avocado/hash · seasonal fresh fruit 20/20 · chicken sausage 3/3 (cap reached) · corn muffin tops 6 · toast or 9-grain 5 · ham acceptable but not yet used. Breakfast rules: no pancakes, waffles, French toast, oatmeal, or cream of wheat; no banned fruit (raspberry, melon, blackberry, pear, peach); no pork other than ham.