Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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Saturday
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Sunday
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| 4/1 | 4/2 | 4/3 | 4/4 | 4/5 | 4/6 | 4/7 |
Lunch : |
Lunch : |
Lunch : |
Lunch : |
Lunch : |
Lunch : |
Lunch : |
| Theme | ||||||
| Entree 1 | ||||||
| Balsamic Grilled Chicken Brushetta | Thai Red Curry Shrimp and Scallops | Grilled Pork Chop with White Wine and Fresh Herb Sauce | Spanish Roast Chicken | Southwestern Tilapia with Spicy Tomato Sauce | Closed | Closed |
| Ravioli Bolognese | Thai Grilled Chicken with Peanut Sauce | German Braised Beef Stroganoff | Herb Crusted Tuna Steak | Carolina Pulled Pork with Soft Rolls | ||
| Seasonal Vegetable Quiche | Tofu Tika Vegetables | Grilled Cheese Station | Rigotoni Fresca with Basil, Greek Olives,Tomato Sauce and Parmesan | Penne Pasta with Broccoli, Chickpeas and Tomatoes | ||
| Zucchini with Sundried Tomatoes | Indian Spiced Fresh Green Beans | Glazed Carrots | Arroz Con Grandules | Vegetarian Baked Beans | ||
| Steak Cut Potatoes | Basmati Rice | Homemade Herbed Spaetzle | Sauteed Green Beans with Garlic & Oil | Steamed Broccoli with Olive Oil | ||
| Daily Items | ||||||
Soup du Jour's, Salad Bar and an array of homemade desserts
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