Weekly Menu For March 5 – March 11, 2023
Sunday, March 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: Frosted Berry Pie
Alternate Entree: Turkey Tetrazzino over Mashed Potato
Monday, March 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: Beef Orzo
Entree: Turkey & Vegetable Pot Pie
Side: House Green Salad
Dessert: Chocolate Macaroon Cake
Alternate Entree: Polish Sausage Sub W/Onions, Sauerkraut & Potato Salad
Tuesday, March 7
Lunch:
Soup: Sweet Potato Bisque
Entree: Cheese Ravioli Arrabiata
Side: Garlic Rolls, Braised Greens
Dessert: Cherry Triflee
Alternate Entree: Tex-Mex BBQ Vegetarian Salad
Dinner:
Soup: Split Pea
Entree: Persian Lamb Stew W/Apricots-Almonds
Side: Couscous, Tandoori Cauliflower
Dessert: Pistachio-Cardamom Cake
Alternate Entree: Panko BreadedChicken W/Honey-Dijon Sauce
Wednesday, March 8
Lunch:
Soup: Five Onion Soup
Entree: Orange Chicken Bowl
Side: Fried Rich, Garlic Broccolo
Dessert: Coconut-Mango Rice Parfait
Alternate Entree: Beef Shepard’s Pie w/Breaised Red Cabbage
Dinner:
Soup: Fish Chowder
Entree: Seared Tuna Filet w/Grilled 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, March 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, March 10
Lunch:
Soup: Tomato and Rice Soup
Entree: Sea Bass w/Lemon Herb Sauce
Side: Mushroom Risotto, Honey Roasted Parsnips
Dessert: Italian Cannoli
Alternate Entree: Mushroom-Spinach Calzone W/Ceasar Salad
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, March 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