DINNER MENU

OCTOBER 16 – OCTOBER 22, 2017

Monday, October 16

Entrée – Chicken and Vegetable Ka-Bobs, with Saffron Rice

Vegetarian – Tofu and Vegetable Ka-Bobs

Fish – Mussels and Shrimp Fra Diavolo

Pasta – Penne with Roasted Red Pepper Cream Sauce

Vegetable – Haricot Vert

 

Tuesday, October 17 (Octoberfest Celebration Buffet)

Assorted Grilled Sausages and Sauerkraut

Chicken Schnitzel with Creamy Mushroom Sauce

Buttered Spaetzli

Roasted Vegetables

German Potato Salad

 

Wednesday, October 18

Entrée – Grilled Swordfish Steak with Citrus-Chive Butter, Creamy Polenta

Vegetarian – Polenta with Sautéed Vegetables

Pasta – Rigatoni Arrabiata

Vegetable – Cauliflower

 

Thursday, October 19

Entrée – Roasted Pork Rib Chops, Orange Ginger Glaze, Mashed Sweet Potatoes

Vegetarian – Warm Farro, Seitan and Vegetable Salad

Pasta – Gemelli Ala Vodka

Vegetable – Peas and Carrots

 

Friday, October 20

Pizza and Pasta Night

Vegetarian - Vegetable and Rice Stuffed Peppers

Fish – Filet of Tilapia ala Parmigiana

 

Saturday – October 21

Welcome Ivy Parents

 

Salad Course- Harvest Salad with Roasted Beets, Dried Cherries, Blue Cheese, Red Grapes and Pecans

                          Classic French Vinaigrette

Entrée – Filet Mignon and Stuffed Shrimp with Crabmeat, Herb Roasted Fingerling Potatoes, Asparagus

Vegetarian – Grilled Vegetable Ravioli with Roasted Butternut Squash Sauce, Garnished with Wild     

                         Mushrooms

Dessert – Fresh Fruit Tarts and Almond Cookies

 

Sunday, October 22

Chef Nestor’s Buffet