Menus 
Previous Week| Menus — March 30 to April 5 | ||||||
| Sunday | SOUP Chef Choice |
LUNCH Baked Fish w/ Lemon Cream Sauce, Herbed Rice, Roasted Brussel Sprouts. Pears |
DINNER Open Face Turkey Sandwich on Texas Toast topped w/ Mashed Potatoes & Gravy, Baked Tomatoes. Peach Cobbler |
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| Monday | SOUP Split Pea |
LUNCH Sloppy Joe on a Bun, Baked Tots, Buttered Corn. Frosted Cake |
DINNER Baked Salmon, Garlic Butter Rice, Asparagus. Melon |
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| Tuesday | SOUP Beer Cheese |
LUNCH Egg Salad on Wheat, Tomato Cucumber Salad, Sun Chips. Fresh Orange Wedges |
DINNER Glazed Ham, Au Gratin Potatoes, Green Beans. Blueberry Pie w/ Whipped Cream |
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| Wednesday | SOUP Curry Lentil |
LUNCH BBQ Pork on a Bun, Waffle Fries, Coleslaw. Sugar Cookies |
DINNER Chicken Alfredo Pasta, Steamed Broccoli, Breadstick. Tropical Fruit |
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| Thursday | SOUP Loaded Potato |
LUNCH Chicken Salad on a Croissant, Carrot Raisin Salad, Potato Chips. Peaches |
DINNER Meatloaf, Mashed Potatoes, Gravy, Brussel Sprouts. Brown Betty |
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| Friday | SOUP Sausage Orzo |
LUNCH Tuna Pasta Salad on Leaf Lettuce, Blueberry Muffins. Melon Wedges |
DINNER Chicken Marsala, Roasted Baby Red Potatoes, California Vegetables. Grapes |
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| Saturday | SOUP Chef Choice |
LUNCH Marinated Chicken Breast on a Bun, Steak Fries, Coleslaw. Fruit Cocktail |
DINNER BBQ Beef Brisket, Honey Roasted Sweet Potatoes, Yellow Squash. Dessert Bar |
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