Weekly Menu April 30 – May 6
Sunday, April 30
Lunch:
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
Dinner:
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
Lunch:
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
Dinner:
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
Lunch:
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
Dinner:
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
Lunch:
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
Dinner:
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
Lunch:
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
Dinner:
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
Lunch:
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
Dinner:
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
Lunch:
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
Dinner:
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