Monday 28 |
Breaded Chicken Cutlet served with Herbed Quinoa and Braise Chard
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Tuesday 29 |
Marinated Flank Steak served with Stewed Beans and Slaw
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Wednesday 30 |
Roasted Pork loin served with Mashed Potatoes and Vegetables
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Thursday 31 |
Baked Cod Fish served with Rice Pilaf and vegetables
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Friday 1 |
Chicken Tacos served with Beans and Rice
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Saturday/Sunday: | Chef's Choice |
Monday, January 28, 2013
January 28-Feb-3
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