Monday – February 20
Gemelli alla Siiliana with Shallots, Roasted Eggplant, Bell Peppers, and Fresh Tomato Sauce
BAKED:
Rotini with Sauteed ham, Leeks, and Broccoli in a Four Cheese Sauce
ENTREE:
Roasted Rosemary Chicken Served with Roasted Potato Wedges and Steamed Broccoli and Carrots
PIZZA:
Sausage
SOUPS:
Split Pea (no bacon)
Tomato Orzo (veg)
Tuesday – February 21
PASTA:
Portobello Mushroom ravioli in a Sage Brown Butter Sauce
BAKED:
Rigatoni with Roasted Red Peppers and Eggplant in Pesto Sauce
ENTREE:
Blackened Grilled Chicken Served with Red Beans and Rice with a side of Braised Kale
PIZZA:
Sausage
SOUPS:
Cream of White Chicken Chili: topped with fresh chopped chives
Mushroom and Rice in a Clear Broth (Veg)
Wednesday – February 22
PASTA:
Farfalle Alla “Diavola” (spicy) with crushed red pepper, fresh tomatoes, fresh basil, and fresh mozzarella cheese
BAKED:
Macaroni and Cheese with Pancetta (Italian Bacon) and Green Peas
ENTREE:
Baked Tilapia topped with a Whole Grain Mustard Cream Sauce
Served over Fettuccine and Sautéed Whole Green Beans, Carrots, and Mushrooms in Garlic Olive Oil
SOUPS:
Cream of Chicken Dumpling
Tomato basil (VEG)
Thursday – February 23
PASTA:
Gnocchi in marinara sauce
BAKED:
Cellentani with Italian Sausage, Spinach, and Mushrooms in Cream Sauce
ENTREE:
Chicken Roma -Lightly Breaded Chicken Breast topped with Fresh Herb Tomatoes Served over Linguine
OR
Baked Salmon topped with Dijon Vinaigrette or Creamy Dill Sauce Served over Linguine and Steamed Broccoli and Corn
SPECIAL:
Flat Bread Special- Olive Oil Piadina Flatbread with Seasoned U.S.D.A. Choice Rib-Eye Thinly Sliced and Sauteed with Fresh Parsley and Garlic topped with Provolone Cheese, Grilled Onions, Bell Peppers, and Bruschetta Tomatoes
CALZONE:
Italian Meatballs Calzone
SOUPS:
Cream of Asparagus
Pasta E Fagioli (VEG)
Friday – February 24
PASTA:
Penne Alla Arrabiata (Spicy)
BAKED:
Cavatelli with Fresh Tomato, Fresh Basil, and Mozzarella Cheese
ENTREE:
Baked Cajun Salmon topped with Dijon Vinaigrette or Red Pepper Coulis Cream Sauce Served over Basmati Rice and Roasted Vegetables
SOUPS:
Zuppe di verdure (VEG)
Cream of Chicken and Wild Rice
