Monday 6



Beef or Vegetable Spaghetti served with Garlic Bread

Tuesday 7


Marinated grilled chicken served with Rice Pilaf and Braised Chard

Wednesday 8


Grilled Flank Steak served with Beans and Slaw

Thursday 9


Roasted Snapper Fish served with Spinach Cous Cous and fresh Raab

Friday 10



Chicken Florentine Served with Herbed Quinoa and Chard

Saturday/Sunday:

Chef Choice