March 26-April 1

This Wednesday the 28th, dietary goes live with a new point of sale (POS) system!

OUR MENU



Monday 26	Beef or Vegetable Lasagna with Garlic bread and Chard
Tuesday 27	Beef Franks with Beans and Slaw
Wednesday 28	Grilled Chicken served with Mashed Potato and Vegetable
Thursday 29	Pacific Snapper
Friday 30	Porkloin served with oven roasted potato and vegetable
Saturday/Sunday:	Chef's Choice

March 21, 2012

Dear JHC Staff,
Due to the sinking of two large fishing boats last week,our lunch entree of fresh Pacific Snapper is replaced with Grilled Chicken. Sorry for any inconvenience, Arran

March 19-25

OUR MENU

Monday 19:	Pan Roasted Draper Valley Chicken Served with Rice Pilaf and Vegetable
Tuesday 20:	Beef Enchiladas Served with Beans and Slaw
Wednesday 21:	Pacific Snapper served with herbed Cous Cous
Thursday 22:	Le Cordon Bleu served Mashed Potato
Friday 23:	Pepper Steak served with Rice and Broccoli
Saturday/Sunday:	Chef's Choice

March 12-March 18 2012

Brussels Sprouts

The Brussels Sprouts are on and the best way to play with them is to trim them up, cut them in half, rinse them in cold water and pat them dry.  In a large bowl, toss them in Olive Oil, kosher salt and fresh ground pepper and roast until golden brown in a 375 degree oven. Serve with fresh lemon juice, olive oil and a smile.

Monday 12

Pork Chops Served with Mashed Potatoes and Vegetable

Tuesday 13

Pan Roasted Draper Valley Chicken Chasseur served with Rice Pilaf

Wednesday 14

Vegetable or Meat Spaghetti served with Garlic Bread

Thursday 15

Grilled Chicken with Cous Cous and Vegetable

Friday 16

Cape Cleare Salmon Cakes

Saturday/Sunday:

Chef's Choice

March 9 - March 11

OUR MENU

Monday 5

Chicken Curry served with Rice Pilaf and Broccoli

Tuesday 6

Beef Enchiladas served with Spiced Beans and Rice and Slaw

Wednesday 7

Chicken Parmesan served with Garlic Bread and Seasonal vegetables.

Thursday 8

Pacific Snapper 

Friday 9

Beef Stroganoff served with Egg Noodles

Saturday/Sunday:

Chef's Choice