Our guests work really hard at drug rehab. They need fantastic meals to fuel them, body mind and spirit. Chef Rene Hostettler provides those meals, which delight and fulfill.

We start every day with fresh Bircher Muesli, berries, melons and other assorted fresh and dried fruit.  Yogurts, toasted homemade bread, muffins, eggs, sausage, ham or bacon and various other fresh additions. Breakfast at A Home Away is always a great start to the day.

Wednesday, March 24, 2010

Lunch:
Pasta Primavera
Minestrone
Grilled Vegetable Salad
Fruit Compote Parfait

Dinner:
Chicken Paprika
Spatzle
Braised Red Cabbage
Cauliflower Gratin
Caesar Salad
Bread
Chocolate Torte with Fruit salad

Thursday, March 25, 2010

Lunch:
Roasted Chicken Baked Baguette Sandwich filled with Roasted Vegetables and Goat cheese
Potato and Leek Soup
Cucumber Dill Salad
Chocolate Cream Coupe

Dinner:
Pork Tenderloin Picatta
Asparagus
Ratatouille
Mixed Greens
Bread
Profiteroles with Ice Cream and Caramel Sauce

Click to find out what’s on the menu for the rest of the week.:

Saturday, March 27, 2010

Lunch:
Calzone
French Onion Soup
Warm Asparagus Salad
Chocolate Chip Cookies & Orange Cream

Dinner:
Seafood Risotto
Grilled Sockeye Salmon
Steamed Spinach
Seasonal Vegetable Medley
Organic mixed Greens
Bread
Crème Caramel

Sunday, March 28, 2010

Brunch:  All the best from the daily Home Away Breakfast and Lunch Classics.  Today’s Brunch highlights include: Classic Eggs Benedict, Smoked Salmon Bilinis, Spinach Salad with warm bacon Vinaigrette, Quebec Tortiere

Dinner
BBQ Ribs
Grilled Lyonnais Potatoes
Corn on the Cob
Glazed Carrots
Mixed Green Salad With Parmesan Chips
Tresse
Bread Pudding with Creme Anglaise

Monday, March 22, 2010

Lunch:
Vegetable Rolls with Sweet Ginger Soy Sauce
Curry Apple and Carrot Soup
Black Eye Pea Salad with Prosciutto
Lemon Basil Shortbread

Dinner:
Crispy Chicken Breast with Fig Chutney
Sweet Potato Puree
Turnip a la crème
Braised Bok Choy with Horseradish
Mixed Greens
Bread
Crepes with Caramelized Banana and Chocolate Sauce

Tuesday, March 23, 2010

Lunch:
Pot Stickers with Spicy Sweet Chilly Sauce
Wild Mushroom Soup
Greek Quinoa Salad
Citrus Cranberry Biscotti

Dinner:
Cayman Style Snapper
Coconut Rice
Sautéed Fennel with Turmeric
Glazed Red Beets
Baby Spinach Salad
Bread
Almond Vanilla Panna Cotta with Strawberry Coulis