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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| 4/22 | 4/23 | 4/24 | 4/25 | 4/26 | 4/27 | 4/28 |
Lunch : |
Lunch : |
Lunch : |
Lunch : |
Lunch : |
Lunch : |
Lunch : |
| Theme | ||||||
| Entree 1 | ||||||
| Sustainably Sourced Tilapia Provencal | Chipolte Roasted Pork Loin with Spicy Tomato Gravy | Pulled Pork BBQ | Lehigh Meatloaf with Tomato Beef Gravy | Fiesta Lime Roasted Chicken | ||
| Penne & Free Range Chicken A La Vodka Sauce with Fresh Herbs | Pepper Crusted Flank Steak with Shallots and Red Wine Au Jus | Chicken Cheese Steaks with Marinara | Horseradish Crusted Salmon with Lemon Basil Sauce | Pork Cutlet with Honey Grain Mustard Sauce | ||
| Eggplant, Roasted Red Pepper and Mozzarella Ciabatta with Pesto | Spinach and Sun Dried Tomato Quiche | Sauteed Pierogies with Carmelized Onions & Parsley | Macaroni & Cheese with Stewed Tomatoes | Whole Grain Pasta with Spinach & Fresh Herbs | ||
| Fresh Rosemary & Salt Roasted Potatoes | Lyonnaise Potatoes | Beer Battered Onion Rings | Red Bliss Smashed Potatoes & Gravy | Savory Rice Pilaf | ||
| Fresh Steamed Green Beans | Saute of Zucchini & Squash | Herb Buttered Broccoli | Pole Beans & Carrots | Buttered Garden Peas | ||
| Daily Items | ||||||
Soup du Jour's, Salad Bar and an array of homemade desserts
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