DINNER MENU WEEK OF MON. APRIL 17 – SUN. APRIL 23


MONDAY:

CHOICE: GRILLED SALMON FILET WITH ORANGE-GINGER-SESAME SAUCE, JASMINE RICE

VEGETARIAN: PUMPKIN RAVIOLI WITH A FRESH SAGE AND BROWN BUTTER SAUC

PASTA: RIGATONI WITH PUTANESCA SAUCE

VEGETABLE: STEAMED ASPARAGU


TUESDAY:

CHOICE: CHICKEN BREAST ALA PICCATA, YUKON GOLD MASHED POTATOES

VEGETARIAN: VEGETABLE AND FONTINA CHEESE BAKED PHYLLO PACKAGES

FISH: COD PARMIGIANA

PASTA: LINGUINE AGLIO E OLIO

VEGETABLE: STEAMED BRUSSELS SPROUTS FINISHED WITH WHOLE BUTTER


WEDNESDAY:

CHOICE: BEEF & BROCCOLI WITH BROWN RICE

VEGETARIAN: STIR-FRY TOFU & VEGETABLES, SWEET & SOUR SESAME SAUCE, CRISPY WONTONS

FISH: BAKED TILAPIA WITH CAJUN SPICE

PASTA: ASSORTED DUMPLINGS

VEGETABLE: HARICOT VERTS AND CARROTS

THURSDAY:

CHOICE: ROASTED PORK RIB CHOPS, LONG GRAIN AND WILD RICE

VEGETARIAN: WILD MUSHROOM AND GOAT CHEESE STRUDEL

FISH: FILET OF SOLE MILANESE

PASTA: PENNE WITH MUSHROOM-BLUSH SAUCE

VEGETABLE: STEAMED BROCCOLI, GARLIC AND E.V.O.O.

FRIDAY: PIZZA AND PASTA NIGHT

VEGETARIAN: PORTABELLA MUSHROOM PARMIGIANA

FISH: CHEF’S CHOICE


SATURDAY:


CHOICE: GRILLED N.Y. STRIP STEAK, RED WINE SAUCE, BAKED POTATO

VEGETARIAN: STUFFED TOMATOES WITH RICE, VEGETABLES & CHEDDAR

FISH: BAKED TILAPIA WITH CAPERS, OLIVES AND DICED TOMATOES

PASTA: PENNE ALA VODKA

VEGETABLE: PEAS AND CARROTS


SUNDAY: CHEF NESTOR’S BUFFET


 


 


 


 


 


 


 




 


 


 


 


 


 



 


 


 


 


 


 




DINNER MENU WEEK OF MON. APRIL 03 – SUN APRIL 09


MONDAY:


CHOICE: CHICKEN PARMIGIANA WITH SPAGHETTI


VEGETARIAN: EGGPLANT PARMIGIANA WITH SPAGHETTI


FISH: MONKFISH FILET WITH FENNEL, TOMATO AND SAFFRON BROTH


HUMMUS AND PITA BREAD


VEGETABLE: STEAMED ASPARAGUS, DIJON VINAIGRETTE


TUESDAY:


CHOICE: PEPPERSTEAK WITH ONIONS, BASMATI RICE


VEGETARIAN: BLACKBEAN CAKES WITH SRIRACHA AIOLI


FISH: PARMESAN CRUSTED TILAPIA FILET


PASTA: ASSORTED STEAMED DUMPLINGS


VEGETABLE: STEAMED BRUSSELS SPROUTS


WEDNESDAY:


CHOICE: ROASTED PORK RIB CHOPS WITH SWEET POTATO MASH


VEGETARIAN: MUSHROOM AND FONTINA CHEESE FLATBREADS


FISH: COD FILET ALA FRANCESE, LEMON-WINE SAUCE


PASTA: SHELLS AND CHEDDAR CHEESE


VEGETABLE: STEAMED BROCCOLI FINISHED WITH BUTTER


THURSDAY:


CHOICE: HERB ROASTED CHICKEN WITH MUSHROOM-BREAD STUFFING


VEGETARIAN: MEDITERRANEAN VEGETABLE PLATE


FISH: CODFISH CAKES WITH TARRAGON SAUCE


PASTA: PENNE ALA VODKA


VEGETABLE: STEAMED CORN


 


FRIDAY: PIZZA AND PASTA NIGHT


VEGETARIAN: PORTABELLA, EGGPLANT, TOMATO AND FRESH MOZZARELLA NAPOLEANS


FISH: SOLE STUFFED WITH SPINACH AND FETA CHEESE, WHITE WINE AND LEMON SAUCE


 


SATURDAY:


CHOICE: GRILLED N.Y. STRIP STEAK, MUSHROOM SAUCE, YUKON GOLD MASH


VEGETARIAN: STUFFED TOMATOES WITH VEGGIES, RICE AND CHEDDAR CHEESE


FISH: CHEF’S CHOICE


PASTA: GEMELLI WITH PESTO CREAM


VEGETABLE: STEAMED CAULIFLOWER


 


 


SUNDAY: CHEF NESTOR’S BUFFET