Feb 27-March 4

OUR MENU

Monday 27	Vegetarian or Beef Lasagna, Served with Garlic Bread and Broccoli
Tuesday 28	Chicken Marsala, Served with Rice and vegetables
Wednesday 29	Oven Roasted Pork Loin served with Mashed potato and Seasonal vegetables.
Thursday 1	Chicken Cordon Bleu
Friday 2	Cape Cleare Salmon Croquettes
Saturday/Sunday:	Chef's Choice

FEBRUARY 20-26

Monday 20

Meat or Vegetable Spaghetti served with Garlic Bread 

Tuesday 21

FAT TUESDAY

 FAT TUESDAY

 To celebrate Fat Tuesday we in dietary are serving up some good old fashioned Chicken and Shrimp Gumbo with Garlic Bread and rice

Wednesday 22

Quinoa encrusted Pacific Snapper Herbed rice pilaf and Seasonal Vegetable

Thursday 23

Marinated Flank Steak Roast potatoes and Vegetable

Friday 24

Spinach Stuffed Chicken served with Cous cous and Vegetable

Saturday/Sunday:

Chef's Choice

FEB 13-19

Lynne Lovin' Lunch

"Best part of my day"

Monday 13

Chicken Alfredo served with Garlic Bread and Vegetable

Tuesday 14

Happy Valentine's

 Pain de l'amour  - To celebrate St. Valentine's Day we are going to roast off a mélange of local beef and aromatic vegetables and serve it up with Creamy Mashed Potatoes and Special vegetables.

Wednesday 15

Wild Salmon croquettes served with Herbed rice pilaf and Seasonal Vegetable

Thursday 16

Oven Roasted Draper Valley Chicken served with Roast potatoes and Vegetable

Friday 17

Pan Roasted Pork Chops served with Cous cous and Vegetable

Saturday/Sunday:

Chef's Choice

Feb 6-12

In an effort to help our hospital campus become even more green we have replaced all plastic to go utensils with high heat tolerant corn resin
utensils. In the service area we have consolidated 8 different (plastic,paper, and foam) beverage cups down to 3 cups, an 8oz paper hot cup with sleeve, a 16oz paper cup with sleeve and a 20oz corn resin cold cup with lid. As always we in dietary encourage you to bring in your craziest travel mug-we'll even take your picture...

OUR MENU 

Monday 6

Short's Family Farm Beef or Vegetable Lasagna served with Garlic Bread and Broccoli

Tuesday 7

Chicken Cordon Bleu served with rice pilaf and Vegetable

Wednesday 8

Wild Pacific Snapper served with  Herbed Cous Cous and Seasonal Vegetable

Thursday 9

Bar B Que Braised Short ribs served with Peppered Cheese Grits and slaw

Friday 10

Vegetable or Chicken Enchiladas served with Dirty Rice and beans

Saturday/Sunday:

Chef's Choice