Weekly Menu For February 5 – February 11, 2023
Sunday, February 5
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
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
Monday, February 6
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
Dinner:
Soup: Split Pea
Entree: Tender Lamb Stew with Apricots-Almonds
Side: Garlic Herb Polenta, Tandoori Cauliflower
Dessert: Peach Cobbler
Alternate Entree: Panko Breaded Chicken w/Apple Ginger Sauce
Tuesday, February 7
Lunch:
Soup: Sweet Potato Bisque
Entree: Cheese Ravioli Arrabiata
Side: Garlic Rolls, Braised Greens
Dessert: Cherry Trifle
Alternate Entree: Tex-Mex BBQ Vegetarian Salad
Dinner:
Soup: Beef Orzo
Entree: Turkey & Vegetable Pot Pie
Side: House Green Salad
Dessert: Chocolate Macaroon Cake
Alternate Entree: Italian Sausage Sub with Pasta Salad
Wednesday, Februay 8
Lunch:
Soup: Five Onion Soup
Entree: Orange Chicken Bowl
Side: Fried Rice and Garlic Broccoli
Dessert: Coconut-Mango Rice Parfait
Alternate Entree: Lamb Shepard’s Pie w/Braised Red Cabbage Pilaf
Dinner:
Soup: Fish Chowder
Entree: Seared Tuna Filet 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
Thursday, February 9
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
Dinner:
Soup: Tortilla Soup
Entree: Spaghetti with Meat Sauce
Side: Garlic Rolls, Zucchini
Dessert: Almond-Apricot Tart
Alternate Entree: Chicken Salad with Dried Cranberries on Bibb Lettuce
Friday, February 10
Lunch:
Soup: Tomato and Rice Soup
Entree: Striped Bass w/Fennel -Tomato Relish
Side: Mushroom Risotto, Honey Roasted Parsnips
Dessert: Italian Cannoli
Alternate Entree: “Beyond” Shepherds Pie w/Honey Roasted Parsnips
Dinner:
Soup: Chicken Noodle
Entree: Veal Roast with Tarragon & Mushroom Sauce
Side: Potato Kugel, Tzimmes
Dessert: Dark Chocolate Babka
Alternate Entree: Roast Chicken w/Dried Apricots and Daily Sides
Saturday, February 11
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
Dinner:
Soup: Vichyssoise
Entree: Warm Pesto & Vegetable Pasta Casserole
Side: Green Salad Side
Dessert: Carrot Cake
Alternate Entree: Lox, Bagel & Cream Cheese Plate