Weekly Menu April 30 – May 6

Sunday, April 30


Soup:  Lentil
Entree: Mediterranean Salmon Cakes w/Cucumber Sauce
Side: Herbed Couscous, Ginger Balsamic Beets
Dessert: Frosted Eclair
Alternate Entree: Roasted Pepper & Goat Cheese Frittata

Low Sodium Option: Mushroom Omelet w/Spinach


Soup: Chicken Vegetable
Entree: Braised Salisbury Steak with Gravy
Side: Mashed Potato, Roasted Carrots
Dessert: Forest Berry Pie
Alternate Entree: Turkey Tetrazzino over Mashed Potato

Low Sodium Option: Poached Chicken, Baked Potato & Steamed Carrots

Monday, May 1


Soup: Potato Chowder
Entree: Asparagus & Mushroom Quiche
Side:  Pasta Salad, Fruit Garnish
Dessert: Boston Cream Pie
Alternate Entree: Tuna Melt Sandwich W/Pasta Salad

Low Sodium Option: Steamed Fish w/Yam & Vegetable


Soup: Split Pea
Entree: Turkey & Vegetable Pot Pie
Side: Garlic Herb Polenta, Tandoori Cauliflower
Dessert: Chocolate Macaroom Cake
Alternate Entree: Polish Sausage Sub w/Onions, Souerkraut & Potato salad

Low Sodium Option: Spinach Omelet w/Baked Yam

Tuesday, May 2


Soup: Sweet Potato Bisque
Entree:  Cheese Ravioli Arrabiata
Side: Garlic Crostini, Braised Greens
Dessert: Cherry Trifle
Alternate Entree: Tex-Mex BBQ Vegetarian Salad

Low Sodium Option: Modified Tex-Mex Salad


Soup:  Split Pea
Entree: Persian Lamb Stew w/Apricots, Almonds
Side: Basmati Rice, Tandoori Cauliflowr
Dessert: Pistachio-Cardamon Cake
Alternate Entree: Grilled Chicken Thigh Shawarma

Low Sodium Option: Plain Grilled Chicken, Rice & Steamed Cauliflowr

Wednesday, May 3


Soup:    Five Onion Soup
Entree:  Orange Chicken Bowl
Side: Fried Rice and Broccoli
Dessert: Coconut-Rice Pudding
Alternate Entree:   Beef Shepard’s Pie w/Braised Red Cabbage

Low Sodium Option: Baked Chicken Breast, Rice & Broccoli


Soup:  Fish Chowder
Entree: Seared Snapper w/Papaya Salsa
Side: Steamed Brown Rice, Lemon Green Beans
Dessert: Apple-Pecan Squares
Alternate Entree: Flexterian Grilled Portobello Burger w/Yogurt Sauce & Sweet Potato Fries

Low Sodium Option: Baked Snapper, Brown Rice & Steamed Spinach

Thursday, May 4


Soup: Broccoli Cheddar
Entree: Vegetarian Cabbage Rolls in Tomato Sauce
Side: Herb Roasted Potatoes
Dessert: Pumpkin Cheesecake
Alternate Entree:  Beyond Mexican Wrap Beans, Cheese, Lettuce, Salsa & Guacamole

Low Sodium Option: Vegetarian Cabbage Rolls w/Steamed Rice


Soup: Tortilla Soup
Entree:  Spaghetti with Meat Sauce
Side: Garlic Rolls, Sauteed Zucchini
Dessert: Almond-Apricot Tart
Alternate Entree: Chicken Salad with Dried Cranberries on Bibb Lettuce

Low Sodium Option: Modified Salad, Plain Grilled Chicken, Oil & Vinegar

Friday, May 5


Soup:  Tortilla Soup
Entree: Tacos de Barbacoa w/Avacado Salsa
Side: Cilantro Rice, Stewed Pinto Beans
Dessert: Churros con Cajeta
Alternate Entree: Roasted Chicken Tamales Verdes

Low Sodium Entree: Plain Baked Fish, Brown Rice & Steamed Spinach


Soup: Chicken Noodle
Entree: Veal Roast with Tarragon & Mushroom Sauce
Side: Mashed Garlic Potatoes, Roasted Asparagus
Dessert: Dark Chocolate Babka
Alternate Entree: Roast Chicken w/Dried Apricots and Daily Sides

Low Sodium Option: Plain Roasted Chicken, Baked Yam & Seamed Asparagus

Saturday, May 6


Soup:  Gazpacho
Entree:   Turkey Cobb Salad with Chopped Egg, Avocado, Tomato, Olives & Ranch Dressing
Side: Dinner Roll
Dessert: Pineapple Upside-Down Cake
Alternate Entree: Pastrami Sandwich on Rye w/Coleslaw, Pickle & Chips

Low Sodium Option: Modified Cobb Salad w/Oil & Vinegar


Soup: Vichyssoise
Entree: Warm Pesto & Vegetable Pasta Casserole
Side:  Green Salad Side
Dessert: Carrot Cake
Alternate Entree:  Lox, Bagel & Cream Cheese Plate

Low Sodium Option: Garden Green Salad, Plain Grilled Chicken, Oil & Vinegar