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
