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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