Weekly Menu For February 26 – March 4, 2023
Sunday, February 26
Lunch:
Soup: Broccoli Cheddar
Entree: Three Cheese Macaroni Bake
Side: Garlic Crostini, Lemon Broccoli
Dessert: Chocolate Mousse
Alternate Entree: Egg & Potato Wrap w/Pico de Gallo
Dinner:
Soup: Lentil Soup
Entree: Dijon-Burgundy Braised Veal Roast
Side: Mashed Potatoes, Sauteed Green Beans
Dessert: Chocolate Roll Cake
Alternate Entree: Seared Salmon W/Lemon-Parsley Glaze
Monday, February 27
Lunch:
Soup: Split Pea
Entree: Creamy Mushroom Stroganoff
Side: Egg Noodles, Roasted Cauliflower
Dessert: Banana Cream Pie
Alternate Entree: Sweet Potato Latkes w/Sour Cream & Applesauce
Dinner:
Soup: White Bean
Entree: Lamb Bordelaise Stew
Side: Herbed Risotto
Dessert: Waikiki Pineapple Tart
Alternate Entree: Teriyaki Chicken Bowl with Fried Rice
Tuesday, February 28
Lunch:
Soup: Roasted Butternut Squash
Entree: Rainbow Trout with Mango Relish
Side: Wild Rice Blend , Sauteed Kale & Leeks
Dessert: Noodle-Luchen Kugel
Alternate Entree: New – Mushroom Stuffed w/Ratatouille over Wild Rice
Dinner:
Soup: Mushroom Barley
Entree: Spaghetti W/Italian Meatballs
Side: Garlic Crostini, Zucchini Provencal
Dessert: Iced Caramel Brownie
Alternate Entree: Mushroom & Wine Braised Turkey Served Over Pasta
Wednesday, March 1
Soup: Beef Vegetable
Entree: Pulled BBQ Beef Sandwich W/Crispy Onions
Side: Baked Beans. Cole Slaw
Dessert: Peach Cranberry Crisp
Alternate Entree: Southwest Chicken Salad W/Chipotle Ranch & Dinner Roll
Dinner:
Soup: Sweet Potato Chowder
Entree: Snapper Veronique
Side: Brown Rice Pilaf, Honey Glazed Beets
Dessert: Rice Pudding W/Dried Fruit
Alternate Entree: Eggplant Napoleon Over Fettuccini
Thursday, March 2
Lunch:
Soup: Southwest Vegetable
Entree: Tilapia Soft Fish Tacos
Side: Radish Jicama Cucumber Salad
Dessert: Raspberry Swirl Cheesecake
Alternate Entree: Cheese Blintz with Berry Sauce & Fruit Garnish
Dinner:
Soup: Chicken Orzo
Entree: Turkey Meatloaf W/Onion Gravy
Side: Whipped Potatoes
Dessert: Applesauce Bundt Cake
Alternate Entree: French Dip Sandwich W/Au-Jus & Horseradish
Friday, March 3
Lunch:
Soup: Minestrone
Entree: Savory Mushroom Crepes in White Sauce
Side: Antipasti Salad, Herb Sauce
Dessert: Warm Bread Pudding Ala Mode
Alternate Entree: Falafel Platter W/Pickled Vegetables, Harissa Sauce
Dinner:
Soup: Matzoh Ball Soup
Entree: Burgundy Braised Boneless Beef Short Ribs
Side: Roasted Rosemary Potatoes, Fresh Asparagus
Dessert: Cinnamon Rugalach
Alternate Entree: Citrus Herb Roast Chicken w/Sides
Saturday, March 4
Lunch:
Soup: Chilled Carrot-Ginger Soup
Entree: Waldorf Chicken Salad on Fresh Greens
Side: Dinner Roll
Dessert: Cinnamon Coffee Cake
Alternate Entree: Warm Beef Cholent W/Flat Bread
Dinner:
Soup: Borscht with Sour Cream
Entree: Broccoli & Cheddar Quiche
Side: Beet Orange Salad
Dessert: Tapioca Pudding
Alternate Entree: Lox, Bagel & Cream Cheese Plate