DINNER MENU WEEK OF MON. MARCH 27 – SUN APRIL 02


MONDAY:

CHOICE: PULLED PORK WITH CREAMY POLENTA

VEGETARIAN: CAULIFLOWER STEAKS ALA PICCATA

FISH: BAKED TILAPIA WITH CILANTRO-COCONUT SAUCE

PASTA: PENNE ARRABIATA

VEGETABLE: STEAMED BRUSSELS SPROUTS FINISHED WITH BUTTER


TUESDAY:

CHOICE: ROAST BEEF, AU POIVRE SAUCE WITH YUKON GOLD MASHED POTATOES

VEGETARIAN: VEGETABLE STEW SERVED OVER FARRO

FISH: SALMONCAKES WITH DIJON REMOULADE SAUCE

PASTA: GEMELLI WITH PESTO CREAM SAUCE

VEGETABLE: MUSHROOM AND ONION SAUTE

WEDNESDAY:

CHOICE: CHICKEN AND BROCCOLI TERIYAKI, OVER JASMINE RICE

VEGETARIAN: SHANGHAI VEGETABLES WITH CRISPY WONTONS

FISH: COD FILET ALA PUTANESCA

PASTA: PENNE ALA VODKA

VEGETABLE: STEAMED PEAS FINISHED WITH BUTTER

THURSDAY:

CHOICE: TURKEY MEATBALLS WITH MARSALA & MUSHROOM SAUCE, OVER EGG NOODLES

VEGETARIAN: WILD MUSHROOM RISOTTO

FISH: GRILLED SWORDFISH WITH BLACK TRUFFLE BUTTER

PASTA: FARFALLE WITH MARINARA SAUCE

VEGETABLE: STEAMED BROCCOLI WITH GARLIC & E.V.O.O.

FRIDAY: PIZZA AND PASTA NIGHT

VEGETARIAN: VEGGIE AND CHEESE CALZONE

FISH: CHEF’S CHOICE

SATURDAY: CHEF NESTOR’S BUFFET