Monday 25 |
Grilled Chicken Served with Rice Pilaf and Summer Slaw
|
Tuesday 26 |
Short's Family Farm Meatloaf served with Mashed Potato and Fresh Kale
|
Wednesday 27 |
Pan Roasted Chicken served with Quinoa and Vegetable
|
Thursday 28 |
Vegetable or Shrimp Alfredo with Cheese Tortellini served with Fresh Broccoli
|
Friday 29 |
Cape Cleare Salmon Cakes
|
Saturday/Sunday: | Chef's Choice |
Monday 18 |
Grilled Chicken Served with Cous Cous and Braised Organic Chard
|
Tuesday 19 |
Marinated Flank Steak Served with Herbed Baked Beans and Summer Squash
|
Wednesday 20 |
Vegetable or Short's Beef Spaghetti Served with garlic bread
|
Thursday 21 |
Chicken Cordon Bleu served with Rice Pilaf and Fresh Broccoli
|
Friday 22 |
Pacific Snapper
|
Saturday/Sunday: | Chef's Choice |
Monday 11 |
Pepper Steak-Sauteéd Beef, Onions and Peppers served over Rice with fresh Broccoli
|
Tuesday 12 |
Chicken Puttanesca Seared Chicken melded with Fresh tomato,garlic, capers, olives, and herbs served with Farfalle Pasta
|
Wednesday 13 |
Oven Roasted Carton Farm Pork Loin served with Mashed Potatoes and Organic Swiss Chard
|
Thursday 14 |
Cape Cleare Salmon Croquettes served with Summer squash
|
Friday 15 |
Marinated Chicken Skewers served with Succotash and Summer Slaw
|
Saturday/Sunday: | Chef's Choice |
Monday 4 |
Vegetable or Beef Spaghetti served with Garlic Bread
|
Tuesday 5 |
Grilled Chicken Served with Mashed Potato and Broccoli
|
Wednesday 6 |
Fresh Pacific Snapper served with Rice Pilaf and Swiss Chard
|
Thursday 7 |
Beef And Bean Enchiladas served with Spanish Rice and Slaw
|
Friday 8 |
Chicken Florentine Served with Quinoa and Fresh Vegetable
|
Saturday/Sunday: | Chef's Choice |
