| MON : pasta |
| Cavatelli Primo with spinach, shallots, carrots, broccoli, tomatoes, fresh Italian herbs, and garlic olive |
| Oil and topped with pecorino Romano |
|
| |
|
| Baked: |
Cellentani with sautéed prosciutto and broccoli in a four cheese cream sauce |
| Entrée: |
| Chicken marsala topped with mushrooms and marsala wine cream sauce served with butter-parmesan |
| Fettuccine |
|
| |
|
| |
-MONDAY INTERNATIOAL SOUP- |
| Soup: |
|
| soup special: |
| Italian beef and lentil soup – with fresh rosemary, potatoes, oregano, garlic, and a house made broth |
| Mushroom and spinach in a clear broth (VEGAN) |
|
| TUE : |
|
| Pasta: |
| Heartichoke ravioli in a pink cream sauce (Heart-shaped ravioli filled with artichokes hearts and |
| Ricotta cheese |
|
| Baked: |
Cellentani with roasted eggplant, green peppers, and yellow squash in pesto sauce |
| Entrée: |
| Latin/French fusion roast chicken with sage, cilantro, thyme, and oregano, served with rice pilaf and |
| Steamed veggies |
|
| |
|
| Extra Entrée: |
| Baked salmon topped with a whole grain mustard and creamy dill sauce served with rice pilaf and |
| Steamed veggies |
|
| |
Carrots and cauliflower |
| |
-TUESDAY INTERNATIONAL ENTRÉE DAY- |
| Soup: |
Cream of white chicken chili: Topped with fresh chopped chives |
| |
Roasted tomato (VEGAN) |
| WED: |
|
| Pasta: |
| Penne with spinach and mushrooms in garlic olive oil |
| Mozzarella cheese |
|
| Baked: |
Rigatoni with meat sauce and béchamel sauce (Premium ground beef) |
| Entrée: |
| Fresh herb crusted baked tilapia topped with a red pepper coulis cream sauce served with fettuccine |
| And sautéed carrots, zucchini, and grape tomatoes in a light garlic olive oil |
|
| |
|
| Extra Entrée: |
| Chicken Florentine topped with sautéed spinach, fontina cheese, and a white wine cream sauce served |
| With fettuccine |
|
| |
|
| |
- - |
| Soup: |
cream of potato cheddar |
|
THU: |
Tomato basil (VEGAN) |
| Pasta: |
Gnocchi in marinara sauce |
| pasta |
Farfalle alla Diavola with fresh tomatoes, fresh mozzarella and fresh basil (spicy) |
| Entrée: |
| Chicken alla Bologne lightly breaded chicken breast topped with a light tomato sauce and melted fresh |
| Mozzarella cheese served with linguine and steamed asparagus and yellow squash |
|
| |
|
| Extra Entrée: |
| Baked salmon topped with creamy dill sauce served with linguine and steamed asparagus and yellow |
| Squash |
|
| |
|
| |
- - |
| Calzone: |
| Grilled chicken cilantro pesto calzone |
|
| |
|
| Soup: |
cream of asparagus |
|
FRI: |
Pasta e fagioli (VEGAN) |
| Pasta: |
| Penne alla arrabbiata (Spicy) |
|
| Baked: |
Cavatelli with grilled chicken and sun dried tomatoes in Alfredo cream sauce |
| Entrée: |
| Baked Cajun salmon topped with tarragon Dijon vinaigrette or creamy dill sauce served with basmati |
| Rice and sautéed whole green beans, mushrooms, and kale in light garlic olive oil |
|
|
| |
|
| Extra Entrée: |
| Lemon pepper chicken breast topped with a lemon pepper cream sauce served with basmati rice and |
| Sautéed whole green beans, mushrooms, and kale in a light garlic olive oil |
|
| |
|
| |
- - |
| Soup: |
Manhattan clam chowder |
| |
Mushrooms and barley in a clear broth (VEGAN) |
