Menus 
Previous Week| Menus — October 4 to October 10, 2026 | ||||||
| Sunday 4 |
SOUP Chef Choice |
LUNCH Chicken and Mushroom Alfredo Bake served with Green Beans and Garlic Bread. Jell-O. |
DINNER Roast Beef with Gravy served with Mashed Potatoes and Roasted Root Vegetables. Peanut Butter Cookie. |
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| Monday 5 |
SOUP Creamy Chicken Wild Rice |
LUNCH Orange Chicken over Steamed Rice served with Asian Vegetable Blend. Mandarin Oranges. |
DINNER Pork Loin with Roasted Potatoes and Pacific Blend Vegetables. Brown Betty. |
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| Tuesday 6 |
SOUP Crab Bisque |
LUNCH Turkey Rachel with Deep Fried Potato Salad and Three Bean Salad. Vanilla Ice Cream topped with Chocolate Sauce. |
DINNER Country Fried Steak topped with Gravy served with Mashed Potatoes and Brussels Sprouts. Grapes. |
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| Wednesday 7 |
SOUP Ham and Bean |
LUNCH Chicken Salad Wrap served with Coleslaw and Pasta Salad. Tropical Fruit. |
DINNER Shrimp Alfredo served with Roasted Zucchini, Onions and a Dinner Roll. Cheesecake with Topping. |
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| Thursday 8 |
SOUP Minestrone |
LUNCH Corn Dog served with Baked Beans and French Fries. Pound Cake with Topping. |
DINNER Chicken Fajitas with Tortillas and Cheesy Rice. Bananas with Strawberry Topping. |
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| Friday 9 |
SOUP Broccoli Cheddar |
LUNCH Tuna Salad on Wheat with a Garden Salad and Sun Chips. Peaches. |
DINNER Chicken Parmesan over Buttered Penne with Marinara served with Broccoli and a Garlic Breadstick. Poke Cake. |
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| Saturday 10 |
SOUP Chef Choice |
LUNCH Korean BBQ Ribs served with Sesame Slaw and Korean Potatoes. Rainbow Sherbet. |
DINNER Honey Baked Ham with Cheesy Hashbrown Casserole, Cauliflower and Red Peppers. Pineapple. |
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