DINNER MENU WEEK OF MON. SEPT. 18 – SUN. SEPT. 24

MONDAY:

CHOICE: CHICKEN PARMIGIANA WITH SPAGHETTI

VEGETARIAN: SPINACH AND RICOTTA MANICOTTI, MARINARA SAUCE

FISH: FILET OF TILAPIA ALA PARMIGIANA

VEGETABLE: STEAMED BROCCOLI

TUESDAY:

CHOICE: BEEF AND BROCCOLI, JASMINE RICE

VEGETARIAN: PORTABELLA MUSHROOM STUFFED WITH TOFU & VEGETABLES

FISH: FILET OF COD, ORANGE-GINGER SAUCE, SHIITAKE MUSHROOM & GREEN ONION SAUTE

PASTA: ASSORTED DUMPLINGS

VEGETABLE: BUTTERED CORN

WEDNESDAY:

CHOICE: HERB ROASTED CHICKEN WITH MUSHROOM AND BREAD STUFFING

VEGETARIAN: WILD MUSHROOM RISOTTO

FISH: FILET OF SOLE STUFFED WITH SPINACH & FETA CHEESE, WHITE WINE SAUCE

PASTA: PENNE WITH PUTANESCA SAUCE

VEGETABLE: ROASTED BUTTERNUT SQUASH WITH CHEF JEAN’S “MAGIC DUST”

THURSDAY:

CHOICE: PORK RIB CHOPS WITH LONG GRAIN AND WILD RICE

VEGETARIAN: WILD MUSHROOM AND GOAT CHEESE STRUDEL

FISH: P.E.I. MUSSELS STEAMED WITH GARLIC, JALAPENOS & TOMATOES IN A SAFFRON AND WHITE WINE BROTH

PASTA: RIGATONI ALA VODKA

VEGETABLE: PEAS AND CARROTS

FRIDAY: PIZZA AND PASTA NIGHT

VEGETARIAN: GRILLED EGGPLANT ROLLATINI WITH MARINARA SAUCE

FISH: FILET OF TILAPIA MILANESE STYLE

SATURDAY: STEAK NIGHT

CHOICE: GRILLED FILET STEAK, RED WINE SAUCE WITH MASHED POTATOES

VEGETARIAN: VEGETABLE AND RICE STUFFED PEPPERS

FISH: COD FILET BAKED WITH CAPERS, LEMON AND WHITE WINE

PASTA: LINGUINE MARINARA

VEGETABLE: STEAMED BROCCOLI

SUNDAY: CHEF NESTOR’S BUFFET