Weekly Menu For October 3-October 9, 2021
Sunday, October 3
Lunch:
Soup: Tuscan Bean & Farro
Entree: Classic Macaroni & Cheese Casserole
Side: Dinner roll, Roasted Broccoli
Dessert: Chocolate Mousse
Alternate Entree: Breakfast Croissant with Scrambled Egg & Cheese
Dinner:
Soup: Split Pea
Entree: Braised Chicken with Olives & Apricots
Side: Roasted Red Potatoes, Braised Kale
Dessert: Raspberry Jelly Roll
Alternate Entree: Salisbury Steak
Monday, October 4
Lunch:
Soup: Fire Roasted Corn
Entree: Autumn Mushroom & Vegetable Stew
Side: Herb Risotto, Garlic Bread
Dessert: Mini Fruit Tarts
Alternate Entree: Avocado Caesar Salad Wrap w/Fruit Garnish
Dinner:
Soup: Pepper & Cabbage Soup
Entree: Turkey Tetrazzini
Side: Roasted Brussel Sprouts
Dessert: Strawberry Rhubarb Crisp
Alternate Entree: Italian Beef Sausage Sub with Peppers
Tuesday, October 5
Lunch:
Soup: Mushroom Barley
Entree: Breaded Tilapia Fish Sandwich
Side: Sweet Potato Fries, Coleslaw
Dessert: Pumpkin Cheesecake
Alternate Entree: Cheese Blintz with Berry Sauce & Sour Cream
Dinner:
Soup: Tortilla Vegetable Soup
Entree: Meatloaf with Demi Glaze
Side: Herbed Mashed Potatoes, Lemon Green Beans
Dessert: Baked Apple
Alternate Entree: Cornish Hens wih Pomegranate Glaze
Wednesday, October 6
Lunch:
Soup: Lentil Soup
Entree: Huli Huli Chicken
Side: Coconut Jasmine Rice, Ginger Bok Choy
Dessert: Blueberry Buckle Cake
Alternate Entree: Italian Meatball Sub Sandwich w/Side Salad
Dinner:
Soup: Bean Soup
Entree: Dover Sole Roll-up Baked in Wine Sauce
Side: Fennel-Lemon Stuffing, Squash Medley
Dessert: Pineapple Raisin Noodle Kugel
Alternate Entree: Beyond Ragout over Potato Dumplings
Thursday, October 7
Lunch:
Soup: New Orleans Gumbo
Entree: Smoked Salmon, Dill & Goat Cheese Quiche
Side: Roasted Banana Squash
Dessert: Rice Pudding with Raisins
Alternate Entree: Vegetarian Cobb Salad with Ranch Dressing
Dinner:
Soup: Chicken Noodle
Entree: Beef Cabbage Rolls
Side: Rice Pilaf, Vegetable Medley
Dessert:Applesauce Bundt Cake
Alternate Entree: Turkey Cutlet with Dijon Pomegranate Sauce
Friday, October 8
Lunch:
Soup: French Onion
Entree: Breaded Zucchini Napoleon Casserole
Side: Garlic Bread, Caesar Salad
Dessert: Fruit Strudel
Alternate Entree: Open Face Vegetable Stew Pot Pie
Dinner:
Soup: Matzoh Ball Soup
Entree: Red Wine Braised Beef Brisket
Side: Potato & Onion Kugel, Spinach & Onions
Dessert: Honey Cake
Alternate Entree: Roast Chicken w/Sides
Saturday, October 9
Lunch:
Soup: Gazpacho
Entree: Asian Chicken Breast Salad with Mandarin Oranges
Side: Fresh Fruit Garnish
Dessert: Cinnamon Coffee Cake
Alternate Entree: Pastrami Sandwich with Coleslaw
Dinner:
Soup: Vichyssoise
Entree: Mediterranenean Platter–Hummus and Tabbouleh
Side:Pita Bread, Fruit Garnish
Dessert: Ice Cream Treats
Alternate Entree: Lox, Bagel & Cream Cheese Plate