These select menus have been featured in the past. Our Chefs are always competing with each other to get their creative concepts on the menus. So expect ever changing variety which has become the secret to our success!

Day 1 Breakfast: Morning cinnamon sugar crepe with mascarpone and ricotta cheese with a fresh blueberry compote Lunch: Kobe beef Philly cheese steak over fresh baked 7 grain bread Snack: Beefsteak tomato with Vidalia onion, Canadian bacon with Peter LugerT steak sauce Dinner: Lobster tail complimented with a side homemade apple chicken sausage stuffing Snack: JuniorsT low carb sugarfree cheesecake specially prepared for ZoneChefs®

Day 2 Breakfast: Creamy quiche florentine and young sautéed spinach leaves baked with feta cheese in puff pastry Lunch: Antipasto salad of cappacola ham, pimentos, pepperoncini peppers and cool summer cucumbers with cantaloupe melon Snack: Fresh fruit with blueberries strudel Dinner: Balsamic marinated breast of chicken with whole roasted garlic, Roma tomatoes, Garbanzo beans and oregano infused sauce Snack: Quinoa grain and lemon barley salad with soy temeh

Day 3 Breakfast: Sugared blintz with Georgia peach compote, mascarpone and ricotta cheeses Lunch: Portobello napoleon with grilled eggplant, roasted red peppers, melted mozzarella cheese and opal basil vinaigrette Snack: Peanut butter brownie with chocolate-mocha syrup Dinner: Fresh roasted pork loin with baked yam, broco flower spears and honey mustard gravy Snack: 'Grandmas' sweet and sour chicken stuffed

Day 4 Breakfast: Ranch style western omelette and range roasted potatoes topped with jack cheese Lunch: Classic Cobb salad with fresh roasted turkey breast, granny smith apple and bleu cheese vinaigrette Snack: Glazed banana and toasted almond nut cake Dinner: Chicken mousaka Snack: Stuffed artichoke hearts with fresh mozzarella, sun dried tomato and shaved parmesan

Day 5 Breakfast: Peaches and oat bran French toast with farm fresh scrambled eggs Lunch: Salad Nicoise with hearts of romaine, albacore tuna, and fresh green beans with a lemony citrus dressing Snack: Pumpkin seed granola with honey-nut yogurt Dinner: Shrimp and scallop dijonaise over saffron rice Snack: Sicilian eggplant rolatini with ricotta and basil tomato coulis

Day 6 Breakfast: Granny Smith apple cinnamon crepe with apple jack sauce and turkey sausage links Lunch: Chicken consommé with eggs two ways Snack: Baby spinach with feta cheese and fresh dill weed Dinner: Oven roasted game hen with pecan wild rice stuffing and sautéed green beans Snack: Baked ‘deep dish’ apple, cinnamon, and clove cobbler

Day 7 Breakfast: Cranberry-orange breakfast-tea scone Lunch: Greek style turkey pita with crunchy grape leaves, feta cheese and dilled cucumber vinaigrette Snack: Organic Edamame Dinner: Grilled rack of baby lamb with ratatouille parmesan and minted au jus Snack: Smoked mozzarella over portabella mushroom with balsamic vinaigrette

Day 8 Breakfast: Turkey quesadilla with side tomatillo salsa Lunch: Chicken Caesar Salad with red wine risotto and grated parmesan cheese Snack: Vanilla-bean and hazelnut custard Dinner: Whole stuffed bell pepper with a composition of chick peas and sun dried tomatoes Snack: Bruschetta with roasted garlic puree and melted mozzarella

Day 9 Breakfast: Swiss chard and mushroom omelette fresh pineapple cup Lunch: Wrapped albacore tuna salad in a rye tortilla served with garlic pickle and red cabbage slaw Snack: Mini fresh fruit crepe with mascopone cheese Dinner: Spanish paella with saffron rice and a combination of spicy meats and shellfish Snack: Crudite of summer vegetables with a homemade French onion dip

Day 10 Breakfast: Scrambled egg whites with a fresh tomato cheese sauce Lunch: N.Y. Deli sandwich with smoked turkey, smoked ham, and Thousand Island dressing on whole wheat bread Snack: Black and white chocolate brownie with fresh raspberry sauce Dinner: Breast of chicken Princepessa with grilled eggplant, melted mozzarella and parmesan cheeses Snack: Chili tostada with refried beans and salsa

Day 11 Breakfast: Golden melon salad with creamy cottage cheese and toasted almonds 7 grain bread with a homemade jam Lunch: Beef negimaki oriental salad with ginger soy vinaigrette and spicy orange chili pepper dipping sauce Snack: Maple syrup and black walnut pudding Dinner: Grilled turkey patty with sweet potato chips and BBQ onions Snack: Baked deep dish peaches and cream

Day 12 Breakfast: Oat bran bagel with srambled eggs and vegetable cream cheese Lunch: Grilled salmon paillard atop field greens and citrus sections and orange-pepper oil vinaigrette Snack: Summer vegetable terrine with asparagus, mushroom, And zucchini Squash Dinner: Free range chicken stuffed cabbage with steamed asparagus and roasted new potato Snack: Fresh long stem strawberries with ricotta cheese

Day 13 Breakfast: Lemon-poppy seed breakfast muffin Lunch: Mesquite smoked chicken and swiss over red leaf lettuce with fresh beef steak tomatoes Snack: English “Welsh Rarebit” crouton with roasted tomatoes and melted cheddar Dinner: Ginger glazed roasted pork loin with stewed fruit compote Snack: Strawberry crepe with marscapone cheese

Day 14 Breakfast: Buttermilk pancakes with sausage links and amaretto syrup Lunch: Herb roasted turkey souvlaki wrapped in Phyllo pastry with seasonal vegetables Snack: Strawberry yogurt and cran-raisin granola Dinner: Lemony veal piccata with sautéed broccoli rabe and roasted rosemary potatoes Snack: Jumbo prawns' cocktail with sesame mignonette

Day 15 Breakfast: Deep dish ‘pizza’ frittata Italian style Lunch: “Soldier Salad” combination of slice turkey breast with slivers of granny smith apple Snack: Baked orange ricotta pie with macerated golden raisins Dinner: Grilled chicken sausage with sautéed cubonelle peppers and brown rice risotto Snack: Soft taco sandwich with pulled BBQ roasted pork

Day 16 Breakfast: Cinnamon-raisin French toast with bourbon maple syrup and Creole scrambled eggs Lunch: Tofu gazpacho soup with a side organic salad with balsamic vinaigrette Snack: Blueberry and sour cream muffin Dinner: “Grandmas” oven baked chicken loaf with broiled tomato and red beans Snack: Lobster ravioli with a light saffron cream

Day 17 Breakfast: Quiche Lorraine with puff pastry, smoked ham and gruyere cheese Lunch: ‘ZoneChefs®’ BLT with turkey bacon, beef steak tomato, romaine lettuce on whole wheat bread Macintosh Apple Snack: Ginger and nutmeg peach coffee cake Dinner: Medallion og lamb. whipped sweet potato mash, and sautéed green beans almondine Snack: Pepper and egg with a fresh marinara sauce

Day 18 Breakfast: Juevos rancheros with pinto beans, red peppers and cilantro Lunch: Avocado and turkey with garden salad and golden delicious apple Snack: Pepper and pork maki Dinner: "ZoneChefs®" Original pita pizza with chilies and mozzarella cheese Snack: Wild berry pudding with shredded coconut

Day 19 Breakfast: Raspberry blintz with marscapone cheese with three berry compote Lunch: Alpine Swiss cobb salad with fresh green beans and chick peas with crumbled bleu cheese dressing Snack: Tropical mango and papaya Bavarian cream Dinner: Almond crusted sea bass with black beans, rice and bamboo shoots Snack: Blue claw crab cake with green peppercorn mayonnaise

Day 20 Breakfast: Sweet potato pancakes with grilled breakfast sausage links and maple syrup Lunch: Breast of duck over fresh spinach salad with raspberry vinaigretteSnack: Soy pig in a double blanket with a honey mustard dipping sauce Dinner: Roast pork loin with raisin bread stuffing, sautéed green beans and shallots Snack: Chocolate cheesecake

Day 21 Breakfast: Eggs benedict with ‘ZoneChefs® mock’ hollandaise sauce Lunch: Stir fried broccoli and Japanese vegetables with soy bean curd in oyster sauce Snack: Banana nut protein muffin Dinner: Prawns Santarini with red lentils, roasted red peppers and topped with feta cheese Snack: Pastrami rye wrap with honey mustard

Day 22 Breakfast: Triple berry crepe with fresh ricotta cheese Lunch: "ZoneChefs®" Salad Snack: Stuffed vidalia onion provencal with melted gruyere cheese Dinner: Nature veal marsala with sauteed forest mushrooms Snack: Chicken croquette with sauce mornay

Day 23 Breakfast: Spanish omlette with crooked neck squash Summer berry cup Lunch: Jalapeno turkey salad with salsa verde wrapped in a garlic & herb tortilla Snack: Cinnomon pumkin & cream cheese smoothie Dinner: Baked black bean & grilled chicken chili topped with aged cheddar cheese. Snack: Soy tempeh salad with yogurt and tamari spices

Day 24 Breakfast: Corned beef & 'Red Bliss' potato hash with farm fresh scrambled eggs Lunch: Albocore tuna with minced celery and garden cucumber salad in a 'spelt' phyllo basket topped with roma tomatoes Snack: Duck confit over broccoli rabe Dinner: Roasted leg of lamb and white kidney bean 'Cassoulet' baked with garlic, onions, and wild rosemary Snack: Mushroom farci with chicken mousse chives and sherry wine sauce

Day 25 Breakfast: Peach crepes with mascarpone and ricotta cheeses Lunch: Oriental chicken salad with bok choy, snow peas, and shitaki Snack: Tomato stuffed with curried egg salad Dinner: Open flame grilled beef burger topped with melted cheddar cheese and rosemary garlic baked new potato Snack: Poached baby shrimp with sweet cucumber and grape relish

Day 26 Breakfast: Pecan pancakes with Vermont maple syrup and grilled canadian bacon Lunch: Seafood medley of scallops and fin fish with broccoli and red pepper salad Snack: Pecan mocha brownie Dinner: Grilled Mahi-Mahi with ‘Luau Beans’, lemon rind and macadamia nuts Snack: Farmer’s lemon cheese cake

Day 27 Breakfast: Grapefruit with chopped egg, ham and pimento salad Lunch: Checkerboard cheese bake with layered fresh vegetablesSnack: Stewed prunes wrapped in grilled turkey bacon Dinner: Grilled veal steak with roasted tomato, summer squash and pearl barley Snack: Eggplant Sicilian style with olive oil and basil

Day 28 Breakfast: Chedder cheese red bliss potato omelette Lunch: Cajun chicken salad with wild pecan rice Snack: Shepards pie Dinner: Baked breast of chicken parmesan with plum tomato and spaghetti quash Snack: Hickory smoked slow cooked BBQ short ribs

Day 29 Breakfast: Protein fortified fresh orchard peach muffin Lunch: Chicken satay salad with cellophane noodles, enoki mushrooms, and a peanut chutney Snack: Sweet potato pie Dinner: Chicken cacciatore with grilled polenta Snack: Turkey sausage with sauteed broccoli rabe

Day 30 Breakfast: Georgia peach crepe with creamy cottage cheeze & plantation pecans Lunch: Hickory smoked ham with golden delicious apple waldorf salad Snack: Vanilla clove and red current rice pudding Dinner: Grillade of savory swiss steak with field mushrooms, slow cooked hominy grits and sauce piquant Snack: Fresh baked creamy cheese quiche

Day 31 Breakfast: Orange-ricotta breakfast muffin Lunch: Cajun turkey wrap in a tomato-basil tortilla with creole okra salad Snack: Tempeh chili with black beans and mushrooms Dinner: Grilled yellow fin tuna with spanish rice and tomato salsa Snack: Baked tofu enchilada

Day 32 Breakfast: Banana-Cream Protein Oatmeal Lunch: “ZoneChefs®” Salad Snack: Farmer’s lemon cheese cake Dinner: Turkey a-la-King Pot Pie Snack: Stuffed Vanilla Onion Provencal with Melted Gruyere Cheese

Day 33 Breakfast: Organic Earth Omelet with a Side of Fresh Melon Lunch: Endive Salad with Arugula, Grape Tomatoes and Grilled Chicken Breast Walnut Vinaigrette Snack: Sweet Potato Pie with Orange Maple Syrup Dinner: Mushroom-Leek Kugel with Beef Stroganoff Snack: Crab-Newburg Crepe Parisian

Day 34 Breakfast: Buckwheat Blini with Apricot Compote and Ricotta Cheese Lunch: Medley with Spinach and Grilled Prawns with Ginger-Soy Vinaigrette Snack: Fresh Fruit Gelatin with a Dollop of Mascarpone Cheese Dinner: Crispy Red Snapper with Spicy Soy Glaze, Stir Fry Vegetables and Steamed Rice Snack: Tomato Farci with Smoked Mozzarella and Balsamic Reduction

Day 35 Breakfast: Pancakes with Grilled Ham with a Fresh Blueberry Syrup Lunch: Chicken Satay Salad with Noodles, Enoki Mushrooms and Peanut Chutney Snack: Homemade Granola Bar Dinner: Garlic Rubbed Lion of Pork Stuffed with Spinach, Toasted Barley Pilaf and Sautéed Green Beans with Chestnut Gravy Snack: Egg White and Chive Pesto Pie with Fresh Prosciutto

Day 36 Breakfast: Oat Bran-Raisin Breakfast Muffin Lunch: Chicken and Cauliflower Casserole with Mornay Sauce Gratinee Snack: Blood Orange with Fresh Mozzarella with a Light Cream Sauce Dinner: Grilled Swordfish Steak with Green Peppercorn Sauce, Braised Fennel, Baby Carrots, and Roasted Potato Snack: Greek Salad with Crumbled Feta and Stuffed Grape Leaves with Tahini Dressing

Day 37 Breakfast: Mushroom and Swiss Chard Savoy Omelet Lunch: NY deli sandwich with homemade Garlic pickle and thousand island dressing Snack: Blueberry snack Blintz w/ ricotta cheese Dinner: Breast of chicken Principessa with Grilled eggplant and melted Mozzarella with northern beans Snack: Chili tostada with shredded lettuce and Jack cheese

Day 38 Breakfast: Maple nut steel cut oatmeal with creamy scrambled egg whites Lunch: Albacore tuna salad wrap with homemade cabbage slaw Snack: Virginia ham and sweet potato hams Dinner: Stuffed acorn squash with four bean succotash Snack: English “welsh rarebit” crouton with roasted tomato and cheddar cheese sauce

Day 39 Breakfast: Minted golden melon salad with cottage cheese and walnuts Lunch: Beef negimaki salad with a ginger soy vinaigrette and spicy orange chili pepper dipping sauce Snack: Toasted sunflower seed scone Dinner: Sloppy “Joe Kenny” hoagie with B.B.Q. onions Snack: Crudités of garden vegetables with an onion yogurt dip

Day 40 Breakfast: Zucchini and egg white crepe with mock hollandaise sauce Lunch: Fresh buffalo mozzarella salad with vine ripened Roma tomatoes in an opal basil oil Snack: Lemon poppy protein snack muffin Dinner: ZoneChefs® Spanish paella Snack: Crunchy vegetable and chicken tenders with a teriyaki dipping sauce

Day 41 Breakfast: Rolled egg white omelet with fresh asparagus spears and 7-grain toast Lunch: Breast of duck spinach salad with cran-raisin vinaigrette Snack: Ghiridelli chocolate protein cake Dinner: Veal Scallopini with sautéed broccoli rabe and roasted tomato Snack: Cheese ravioli in a creamy Alf redo sauce

Day 42 Breakfast: Lemon poppy seed breakfast muffin Lunch: Turkey vegetable and barley soup Snack: Hawaiian papaya and pineapple with creamy ricotta cheese Dinner: Roast pork loin with sweet kraut and roasted new potatoes Snack: Grilled prawns with apple chutney

Day 43 Breakfast: Whole wheat ‘ZoneChefs®’ muffin with grilled Canadian bacon, scrambled egg and melted cheddar cheese Fresh citrus cup Lunch: Thinly sliced oven roasted turkey and mesclun greens with sweet yam chips and cranberry-raisin vinaigrette Snack: Raspberry swirl cheesecake with graham cracker crust Dinner: Hearty ‘Angus Beef’ stew with steamed red bliss potatoes, root vegetables and tangy brown gravy Snack: Fresh mozzarella with vine ripen tomatoes, fresh basil and virgin olive oil.