Menus — November 10 to November 16 | ||||||
Sunday | SOUP Chef Choice |
LUNCH Baked Fish w/ Lemon Cream Sauce, Brown Rice, Roasted Brussel Sprouts, Pears |
DINNER Open Face Turkey Sandwich on Texas Toast, Mashed Potatoes, Gravy, Baked Tomatoes, Peach Cobbler |
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Monday | SOUP Split Pea |
LUNCH Ham Salad on Wheat, Sun Chips, Pea Salad, Cream Pie |
DINNER Oven Fried Chicken, Baked Beans, Collard Greens, Fruited Jello |
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Tuesday | SOUP French Onion |
LUNCH Bacon Cheeseburger, Creamy Coleslaw, Steak Fries, Grapes |
DINNER Pork Lo Mein, Vegetable Egg Roll, Snap Peas, Lemon Bar |
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Wednesday | SOUP Tomato Bisque |
LUNCH Grilled Cheese Sandwich, Steamed Green Beans, Blueberry Pie |
DINNER Chicken Marsala, Roasted Red Potatoes, Glazed Carrots, Peaches |
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Thursday | SOUP Creamy Potato |
LUNCH Seafood Salad on Leafy Greens, Carrot Salad, Croissant, Orange Slices |
DINNER Cheese Ravioli w/ Meat Sauce, Italian Vegetables, Garlic Bread, Bread Pudding w/ Baileys Cream Sauce |
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Friday | SOUP Minestrone |
LUNCH Chicken Enchilada Bake, Buttered Corn, Tortilla Chips, Churro |
DINNER Corned Beef, Steamed Cabbage, Boiled Potatoes, Buttered Carrots, Pineapple |
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Saturday | SOUP Chef Choice |
LUNCH Tuna Melt on Wheat, Broccoli Raisin Salad, Sun Chips, Fruit Cocktail |
DINNER Tater Tot Casserole, 5-way Vegetables, Dinner Roll, Boston Cream Pie |