Saturday – FEBRUARY 18
PASTA:
Cheese Ravioli In Artichoke Pink Cream Sauce.
BAKED:
Rigatoni With Roasted Red Peppers and Broccoli In Marinara Sauce.
ENTREE:
Deep Red Chile & Roasted Garlic Chicken With Romesco Sweet Garbanzo Beans and Cocina Rice.
PIZZA:
Cheese
SOUPS:
Cream Of Chicken Florentine.
Spicy Grain Soup (VEG)
Sunday – FEBRUARY 19
PASTA:
Farfalle Alla “Diavola” – Bow-Tie Pasta With Fresh Tomatoes, Crushed Red Pepper and Fresh Basil In Olive Oil. Topped With Fresh Mozzarella Cheese.SPICY
BAKED:
Campanelle With Portobello Mushrooms, Sun-Dried Tomatoes and Goat Cheese.
ENTREE:
Chicken Parmigiano-Lightly Breaded Chicken Breast Topped With Tomato Basil Sauce and Melted Mozzarella Cheese Served Over Linguine and Steamed Vegetables.
PIZZA:
Cheese
SOUPS:
Corn Crab Bisque.
Tomato Chick Pea (VEG)
Monday – FEBRUARY 20
PASTA:
Campanelle With Swiss Chard, Cherry Tomatoes, Fresh Basil, Parsley & Oregano Topped With Parmigiano Romano Cheese.
BAKED:
Rotini With SAuteed Ham, Leeks and Broccoli In Four Cheese Cream Sauce.
ENTREE:
Roasted Rosemary Chicken Served With Roasted Potato Wedges and Steamed Broccoli and Carrots.
PIZZA:
Cheese
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 Clear Broth (VEG).
Wednesday – FEBRUARY 22
PASTA:
Farfalle Alla “Diavola” – Bow-Tie Pasta With Fresh Tomatoes, Crushed Red Pepper and Fresh Basil In Olive Oil. Topped With Fresh Mozzarella Cheese. SPICY
BAKED
Macaroni and Cheese With Pancetta (Italian Bacon) and Green Peas.
ENTREE:
Baked Tilapia Topped With Whole Grain Mustard Cream Sauce Served Over Fettuccine and Sauteed Whole Green Beans, Carrots and Musrooms In Garlic Olive Oil.
PIZZA:
Cheese
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.
CALZONE:
Italian Meatball.
SANDWICH SPECIAL:
Flat Bread-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.
SOUPS:
Cream of Asparagus.
Pasta e Fagioli (VEG)
Friday – FEBRUARY 24
PASTA:
Penne All’ Arrabiata-SPICY
BAKED:
Cavatelli With Fresh Tomatoes, Fresh Mozzarella Cheese and Fresh Basil.
ENTREE:
Baked CajunSalmon Topped With Your Choice Of Dijon Vinaigrette or Red Pepper Coulis Cream Sauce Served With Basmati Rice and Roasted Vegetables.
PIZZA:
Cheese.
SOUPS:
Cream of Chicken and Wild Rice.
Zuppa Di Verdure (VEG)
