

Weekly Menu
03/02/26-03/06/26
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
MONDAY
| Breakfast Bistro | Breakfast Plate Cage Free Scrambled Eggs, Smoked Applewood Bacon, Roasted Breakfast Potatoes |
| Global Adventures | Thai Chicken Curry: Thai Chicken Coconut Curry, Jasmine Scented Rice, Steamed Broccoli and Bell Peppers |
| Vegetarian | Thai Tofu Curry (V): Thai Tofu Coconut Curry, Jasmine Scented Rice, Steamed Broccoli and Bell Peppers |
| Dragon Cart | Closed |
| Market Grill | Roasted Chicken Sandwich: Herbed Grilled Chicken, Tomato, Garlic Aioli, Lettuce, Jack Cheese |
| Dragon Lair | Carnitas Burrito Bowl: Pork Carnitas, Spanish Rice, Pinto Beans, Lettuce, Pico De Gallo, Sour Cream, Cheese |
TUESDAY
| Breakfast Bistro | Egg & Spinach Wrap Cage Free Eggs, Organic Bloomsdale Spinach, Roasted Potatoes, Flour Tortilla |
| Global Adventures | Thai Chicken Satay: Thai Marinated Chicken, Sauteed Curry Brussels Sprouts, Rice Noodles, Tahini Thai Chili Sauce |
| Vegetarian | Thai Tofu Satay (V) Thai Marinated Tofu, Sauteed Curry Brussels Sprouts, Rice Noodles, Tahini Thai Chili Sauce |
| Market Grill | Grilled Steak Sandwich Citrus Marinated Grilled Steak, Melted Jack Cheese, Sauteed Onions, Garlic Aioli, Tomato, Lettuce, House Chips |
| Dragon Cart | Closed |
| Dragon Lair | Street Tacos Ground Marinated Beef, Cilantro & Onions, Salsa Roja |
WEDNESDAY
| Breakfast Bistro | Breakfast Croissant Sandwich: Cage Free Scrambled Eggs, Smoked Applewood Bacon, Cheddar Cheese |
| Global Adventures | BBQ Smoked Pork Ribs: Jerked Seasoned Pork Ribs, Rice and Beans, Sauteed Broccoli, Red Bell Peppers, Jerked BBQ Sauce |
| Vegetarian | BBQ Smoked Tofu (V): Jerked Seasoned Tofu, Rice and Beans, Sauteed Broccoli, Red Bell Peppers, Jerked BBQ Sauce |
| Market Grill | BBQ Chicken Sandwich: Smoked BBQ Chicken, Citrus Coleslaw, House Aioli served on Brioche Bun, House Chips |
| Dragon Cart | Closed |
| Dragon Lair |
Beef Barbacoa Burrito: Braised Beef, Spanish Rice, Pinto Beans, Pico De Gallo, Mixed Cheese, Salsa Roja, Sour Cream |
THURSDAY
| Breakfast Bistro | Cranberry Orange French Toast (V) French Toast Sticks, Cranberry-Orange Compote |
| Global Adventures | Grilled Chicken Pasta Primavera Grilled Chicken, Penne Pasta, Cherry Tomatoes, Organic Spinach, Pesto Sauce, Gilroy Garlic Bread |
| Vegetarian | Pasta Primavera (V) Penne Pasta, Cherry Tomatoes, Organic Spinach, Pesto Sauce, Gilroy Garlic Bread |
| Market Grill | Grilled Steak Bowl: Citrus Marinated Steak, Chimichurri Sauce, Rice Pilaf, Roasted Carrots and Brussels Sprouts |
| Dragon Cart | Closed |
| Dragon Lair | Loaded Steak Nachos Nacho Cheese Sauce, Grilled Steak, Pico De Gallo, Sour Cream, Salsa, Pickled Jalapenos |
FRIDAY
| Alarm Clock Breakfast | Warm Winter Waffle Bowl Waffle sticks, maple syrup, berry compote |
| Street Food | Grilled Cheese and Tomato Bisque (V): Cheddar Cheese, Jack Cheese on Griddled Texas Toast, Side of Tomato Bisque |
| Vegetarian | |
| Market Grill | Fried Tofu Wrap (V): Panko Fish Bites, House Tartar Sauce, Chipotle Aioli, Citrus Coleslaw, served on Brioche Bun, House Chips |
| Dragon Cart | Closed |
| Dragon Lair | Closed Due To Early Release |
refreshingly simple
presented with care
Epicurean Group is a Contract Food Service Management Company headquartered in Northern California and is dedicated to sustainable dining. We specialize in corporate and campus restaurants, fine arts dining, and distinctive community dining, and we provide exceptional catering services for discerning customers.
QUALITY
made with experience
fresh.
We develop our menus according to the season–using local and organic ingredients that are served at the peak of freshness.
honest.
We understand that lasting relationships are built on a foundation of trust. That’s why we practice truthful and transparent management solutions.
local.
We are an independent woman- and
minority-owned management company.
"One cannot think well, love well, sleep well, if one has not dined well."
Virginia Woolf
LET'S CONNECT
- Alex Martinez, General Manager
- (510) 754-9629
- [email protected]
- Elijah Brown, Executive Chef
- (415) 917-5956
- [email protected]
- Mauricio Valenzuela, District Manager
- (279) 465-5517
- [email protected]
