DINNER MENU WEEK OF MON. MAY 15 – SUN. MAY 21

MONDAY:

CHOICE: CHICKEN BREAST STUFFED WITH SPINACH, ARUGULA AND FONTINA CHEESE, HERB GRAVY, YUKON GOLD MASH

VEGETARIAN: VEGETABLE POT PIE WITH A PUFF PASTRY CRUST

FISH: MUSTARD CRUSTED COD FILET, SRIRACHA REMOULADE

PASTA: GEMELLI ALFREDO

VEGETABLE: STEAMED BRUSSELS SPROUTS


TUESDAY:

CHOICE: GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE, SPANISH RICE

VEGETARIAN: WILD MUSHROOM AND GOAT CHEESE STRUDEL

FISH: COCONUT SHRIMP, FRIED CLAMS & FISH FILET WITH TARTAR SAUCE

PASTA: SPAGHETTI ROSADO WITH MUSHROOMS

VEGETABLE: HARICOTS VERTS, GARLIC, E.V.O.O.


WEDNESDAY:

CHOICE: PORK RIBS WITH LONG GRAIN AND WILD RICE

VEGETARIAN: ROASTED CAULIFLOWER STEAKS WITH PICCATA SAUCE

FISH: SESAME CRUSTED AHI TUNA (SERVED RARE), GINGER & GREEN ONION SOY

PASTA: PENNE WITH SPINACH, GARLIC AND E.V.O.O.

VEGETABLE: PEAS AND CARROTS


THURSDAY: SENIOR DINNER

CHOICE: COLD POACHED FILET OF SALMON, DILL CRÈME FRAICHE, CUCUMBER-RED ONION ISRAELI COUS-COUS

VEGETARIAN: VEGETABLE AND CHEESE RAVIOLI WITH A WILD MUSHROOM CREAM SAUCE

PASTA: GEMELLI WITH BLACK TRUFFLE BUTTER

VEGETABLE: GRILLED ASPARAGUS


FRIDAY: PIZZA AND PASTA NIGHT

VEGETARIAN: SEITAN AND VEGGGIE STIR FRY, TERIYAKI SAUCE

FISH: TILAPIA PUTANESCA


SATURDAY: STEAK NIGHT

CHOICE: GRILLED FILET STEAK, SAUCE DIANE, ROASTED POTATOES

FISH: P.E.I. MUSSELS AND LITTLENECK CLAMS FRA DIAVOLO

VEGETARIAN: HUMMUS AND GRILLED VEGETABLE PLATTER

PASTA: RIGATONI MARINARA

VEGETABLE: STEAMED CORN FINISHED WITH BUTTER


SUNDAY: CHEF NESTOR’S BUFFET