Monday – May 27
PASTA:
N/A.
BAKED:
N/A
ENTREE:
N/A.
ENTRÉE #2: CLOSED FOR MEMORIAL DAY
N/A.
PIZZA:
Cheese
SOUPS:
N/A (Veg)
HALF SANDWICHES:
Turkey and Swiss
Mozza E Pom (VEG)
Tuesday – May 28
PASTA:
Chicken Rosemary Ravioli In A Brown Butter Sauce Topped With Parmigiano Raggiano.
BAKED:
Penne With Italian Sausage, Roasted Red Peppers & Sautéed Kale In Marinara Sauce
ENTREE:
Chicken Cordon Bleu Topped With Light Cream Sauce Served With Basmati Rice and Steamed Carrots and Broccoli.
ENTRÉE #2
Baked Salmon Topped With Your Choice Of Tarragon Dijon Vinaigrette Or Creamy Dill Sauce Served With Basmati Rice and Steamed Carrots and Broccoli.
PIZZA:
Sausage
SOUPS:
Spinach and Orzo In Clear Broth (Veg)
Turkey Chili-Topped With Shredded Cheese, Chopped White Onions & Sour Cream
HALF SANDWICHES:
Baci Tuna
Classico
Wednesday – May 29
PASTA:
Farfalle Alla Diavola–Bow-Tie Pasta with Fresh Tomatoes, Crushed Red Peppers and Fresh Basil In Olive Oil Topped with Fresh Mozzarella Cheese. Spicy
BAKED:
Rigatoni With Chicken, Sun-Dried Tomatoes and Goat Cheese In Pomodoro Cream Sauce.
ENTRÉE #1
Lemon Parmesan Baked Tilapia Topped With White Wine Cream Sauce Served With Fettuccine and Sautéed Asparagus, Cauliflower and Carrots In Light Garlic Olive Oil.
ENTRÉE #2
Chicken Frascati-topped with Fontina Cheese and White wine Cream Sauce Served With Fettuccine and Sautéed Asparagus, Cauliflower and Carrots In Light Garlic Olive Oil.
PIZZA:
Sausage
SOUPS:
Cream of Roasted Garlic
Tomato Basil (Vegan)
HALF SANDWICHES:
Roast Beef
Mozza E Pom
Thursday – May 30
PASTA:
Gnocchi in marinara sauce
BAKED:
Cellentani With Sautéed Ham and Leeks In Roasted Asparagus Cream Sauce.
ENTRÉE #1:
Chicken Bolognese– Lightly Breaded Chicken Breast Topped With Light Tomato Sauce and Melted Fresh Mozzarella Cheese Served With Linguine and Roasted Vegetables.
ENTRÉE #2:
Baked Salmon Topped with Your Choice Of Tarragon Dijon Vinaigrette Or Creamy Dill Sauce Served with Linguine and Roasted Vegetables.
CALZONE:
Spinach and Ricotta Cheese
SOUPS:
Cream of Butternut Squash
Pasta E Fagioli (Vegan)
HALF SANDWICHES:
Baci Tuna
Classico
Friday – May 31
PASTA:
Penne All’ Arrabiata- Spicy.
BAKED:
Grilled Vegetables Lasagna With Ricotta Cheese Topped With Marinara Sauce.
ENTREE:
Baked Cajun Salmon Topped With Tarragon Dijon Vinaigrette or Creamy Dill Sauce Served With Red Rice and Sautéed Whole Green Beans, Yellow Squash and Grape Tomatoes In Light Garlic Olive Oil.
ENTREE #2:
Grilled Chicken Breast Topped With Lemon Pepper Cream Sauce Served With Red Rice and Sautéed Whole Green Beans, Yellow Squash and Grape Tomatoes In Light Garlic Olive Oil.
PIZZA:
Cheese
SOUPS:
Cream of Chicken and Wild Rice
Minestrone (Veg)
HALF SANDWICHES:
Palio
Mozza E Pom
