Friendship Hall

Total Page：16

File Type：pdf, Size：1020Kb

Friendship Hall Monday, July 30th F�iday, August 3�d Lunch Soup... Pepper Pot Lunch Soup... Cream of Chicken Dinner Soup... Cream of Asparagus Dinner Soup... Loaded Baked Potato Cucumber and Tomato Salad Mandarin Orange and Coconut Salad Herb Roasted Pork Huli Huli Chicken Pork loin roasted w/ fresh herbs Hawaiian sweet and sour chicken Chicken and Mushroom Cacciatore Arctic Char W/ Mango Salsa Braised chicken with tomatoes, peppers, onions, & mushrooms Action Station... Pasta Station Kalua Pork Roasted Shallot Mashed Potatoes, Broccoli, Green Action Station.....Seafood Station Beans W/ Cherry Tomatoes Polynesian Snap Peas, Honey Glazed Carrots, Hawaiian Caramel Brownies Fried Rice Tuesday, July 31�t Pineapple Pecan Cake Lunch Soup... Tomato Bisque Saturday, August 4th Dinner Soup... Black Bean Lunch... Lentil and Spinach Zucchini and Apple Slaw Dinner... Fire Roasted Corn Tilapia Vera-Cruz Seafoam Salad Baked tilapia topped w/ a mild salsa Braised Short Ribs Corned Beef Beef short rib braised in a rich gravy Chicken and Sausage Jambalaya Action Station... Burger Bar Diced chicken & smoked sausage mixed with rice tomatoes & mild cajun seasoning Baked Potatoes, Corn, Creamed Spinach Action Station... Carving Station Peach Pie Red Potatoes, Cabbage Okra and Tomatoes Wednesday, August 1�t Strawberry Rhubarb Pie Lunch Soup....Navy Bean Dinner Soup....Cream of Broccoli Sunday, August 5th Ranch Broccoli Slaw Soup... Vegetable Rice Swedish Meatballs Meatballs in a slightly sweet mushroom gravy Panzanella Salad Baked Pork Chop Honey Apple Pork Roast Action Station....Build Your Own Salad Marinated pork loin w/ honey & apple gravy Fresh Green Beans, Roasted Yellow Squash Baked Ziti w/ Meat Sauce Ziti baked w/ beef, tomato & cheese Strawberry Lemon Pound Cake Oven Browned Potatoes, Garlic Green Beans Thursday, August 2nd Lunch Soup... Chili Action Station... Omelet Dinner Soup... Turkey Noodle Peach Crisp Tomato Mozzarella Caprese Salad Orange Chicken Battered & fried chicken breast pieces tossed in sweet orange sauce Veal Saltimbocca MONDAY - SATURDAY: 11AM-630PM Lightly breaded veal topped w/ prosciutto, provolone and tomato sauce SUNDAY: 11AM-3PM Action Station... Taco Station PICK UP OR DELIVERY PLEASE CALL 4261 BOTH ARE FREE OF CHARGE Brown Rice, Mashed Potatoes, Stir Fry Vegetables *MENU SUBJECT TO CHANGE* Raspberry Oatmeal Bar .

Copy Link

Recommended publications

CATERING MENU MELODY DAVIS EVENT and SALES MANAGER [email protected] Opryevents.Com/Ole-Red
CATERING MENU MELODY DAVIS EVENT AND SALES MANAGER [email protected] OpryEvents.com/ole-red GARRETT PITTLER EXECUTIVE CHEF TO GET THE PARTY STARTED... ASSORTED CHEESES & PICKLED GARDEN VEGETABLES 20-25 people | $125 SEASONAL FRESH FRUIT DISPLAY 20-25 people | $100 With a honey yogurt dipping sauce MINIATURE TEA SANDWICHES 20-25 people | $100 Ole Red Cranberry Chicken Salad PEEL & EAT SWEETWATER SHRIMP WITH COCKTAIL SAUCE AND LEMON 4 pounds | $85 Seasoned with Old Bay BRISKET NACHO BAR 20-25 people | $140 Corn Tortilla Chips, Smoked Brisket, Sausage Queso, Pico de Gallo, House-made Salsa, Spicy Bar-B-Que Ranch, Shredded Lettuce, Fresh Jalapeños, Sour Cream, Cilantro HICKORY-SMOKED CHICKEN WINGS 20-25 people | $140 Tossed in Warden Alarm or Bar-B-Que Sauce with Ranch Dipping Sauce SLIDERS per dozen | $35 Pulled Pork, Bar-B-Que Sauce, Broccoli Slaw, Smoked Brisket Biscuits FRIED GREEN TOMATOES 20-25 people | $125 Farm-style Cheese & Herb Topping All charges are subject to a 23% administration fee and applicable taxes DINNER BUFFETS BOYS ’ROUND HERE $20 per person House Garden Greens Salad, Grilled Chicken with Alabama White Bar-B-Que Sauce, Pulled Pork, Red-skinned Garlic Mashed Potatoes with White Gravy, Chef’s Choice of Vegetables, Biscuits RED, RED, REDNECK BBQ $25 per person House-made Biscuits, Southern House Salad with Ranch, Southern Red-skinned Garlic Mashed Potatoes, Roasted Seasonal Vegetables, Southern-Style Green Beans CHOICE OF TWO MEATS St. Louis-Style Ribs, 10-Hour Smoked Brisket, Smoked Pulled Pork or Bar-B-Que Chicken Breast
[Show full text]
September 2020 C L O S
Semcac Senior Nutrition La Crescent September 2020 Meals are subject to change MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 3 4 Pork Steak –w-Dressing Meat Lasagna Veg Beef Barley Soup Kielbasa Asparagus Tossed Salad,Garlic Brd Crackers Alt: Baked Fish/Tartar S Cinnamon Applesauce Orange Slices Beef or Egg Salad Sand. Baked Potato/Sr Cream Cookie or Bar Moon Cake 5 Cp Fruit Salad/Brownie Carrots *Diab Fruit *Diab Banana *Diab: Cookie or Bar Fresh Banana LABOR DAY 7 8 9 10 11 Spaghetti w Meat Sauce BBQ Pork Loin Hawaiian Chicken/Rice Pilaf Baked Fish/Tartar Sc Toss Salad/Dressing Baked Potato/Sour Cream Green Beans C L O S E D Alt: Ground Beef Patty Garlic Brd, Cott. Cheese Calico Beans Orange Slice Potatoes & Carrots Oatmeal Choc Chip Bar Dessert – Grapes Rocky Road Pudding Mandarin Orange Delite *Diab Cookie *Diab: Fruit Cup *Diab: Mandarin Orange 14 15 16 17 18 Hamburger w/ Trimmings Hot Turkey Sand/Gravy New England Boil Dinner Chef’sSalad - Ham Veg. Lasagne/Garlic Brd Roadside Potatoes Mashed Potatoes/Beets Alt: Grnd Beef Patty/Veg Dressing Toss Salad/Fruit Salad Baked Beans w/ Apple Pumpkin Bar Seafoam Salad Alt: Chicken Breast Cookie Fresh Fruit *Diab Fruit Cup Pistachio Cake Hawaiian Cake *Diab Cookie *Diab: Angel Food Cake *Diab: Mixed Fruit Cup 21 22 23 24 25 Chicken Chili/Corn Brd Swiss Steak/Gravy Chicken Broccoli Bake Baked Ham/Sweet Potato Rib Patty Cottage Cheese/Peach Mashed Potatoes Cranberry Salad/Muffin Alt: Chicken Breast Alt: Baked Fish/Tartar S Walnut Dream Bar Corn Snickerdoodle Brownie Green Bean Casserole Fancy AuGratin Potato *Diab: Mix Fruit Cup Fruit Cup *Diab: Fruit Cup Lemon Pie Whole Kernel Corn *Diab: French Apple Pie Fresh Orange 28 29 30 La Crescent: Roast Beef Hamburger Veg Soup Cheese Ham Strata Pick up or Mashed Potato,Gravy Egg Salad Sand Orange Juice Broccoli/Cauliflower Banana Mixed Fruit Cup delivery Pear/Grape Cup Flavored Ice Cream Muffin (507) 895-6585 *Diab:Vanilla Ice Cream Alternate on Menu = Diner’s Choice ‘OR’ on Menu = Site Staff Choice based on diner preference .
[Show full text]
Prep Ared F Ood S Ca T Al Og
PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available.
[Show full text]
Happy Hour Drinks Menu
HAPPY HOUR DRINKS MENU Friday 5pm – 7pm Sparkling Cielo Prosecco $5.00 White Wine Two Oceans Sauvignon Blanc $5.00 Tribu Chardonnay $5.00 Rosé Wine Rosabella Rosato $5.00 Red Wine Tribu Pinot Noir $5.00 Tribu Malbec $5.00 Draught Beer Victory Golden Monkey Tripel Ale $5.00 Rogue Death Guy Ale $5.00 Kona Big Wave Golden Ale $5.00 Brooklyn Lager $5.00 Craft Beer (bottle) Kona Big Wave Golden Ale $5.00 Kona Hanalei Island IPA $5.00 Kona Fire Rock Pale Ale $5.00 Kona Longboard Island Lager $5.00 Omission Lager (gluten free) $5.00 Brooklyn EIPA $5.00 Brooklyn Brown Ale $5.00 Brooklyn Sorachi Ace $5.00 Brooklyn Lager $5.00 Victory Headwaters Ale $5.00 Victory 4 Front IPA $5.00 Victory Golden Monkey $5.00 Victory Dirt Wolf Double IPA $5.00 Spirits Prairie Organic Gin $5.00 Prairie Organic Vodka $5.00 Appleton Special Rum $5.00 Tequila Ocho $5.00 Sheep Dip Whisky $5.00 Pre-order beers, wines and spirits from our Brasserie Purveyors list, available on the Brasserie website. Call 945 1815 or email [email protected] for takeout, curbside pick-up or delivery. The Wicket Bar is available for private functions. Call 945 1815 for further details. HAPPY HOUR FOOD MENU Small Plates Crispy Fish Cakes, local greens, roasted beet & pickled red cabbage remoulade, smoked lemon $13.00 Smoked Fish Dip, avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette $13.00 Captain Dorson’s Grand Cayman Red Snapper Ceviche, garden seville orange aguachile, fennel, red onion, local seasoning pepper, tajin, cilantro, island crisps
[Show full text]
Breakfast a La Carte
Breakfast A La Carte JUICES / BOOSTERS / SMOOTHIES Freshly Squeezed Juices: 13 v watermelon / orange / papaya / melon / grapefruit / mango / pineapple Freshly Made Vegetable Juices: 13 v beetroot / carrot / celery FRESHLY MADE BOOSTERS 13 v Ginger Cooler orange and ginger Green Garden spinach and cucumber Celeriac celery and carrot Bloody Morning tomato and lime FRESHLY MADE SMOOTHIES 14 H.O.B.A. honey, oats, banana with almond milk C.A.M.Y. chia, agave syrup, mixed berries and yoghurt P.A.L.L.S. palm sugar, avocado, linseeds, lime and soya Kale Boost banana, chopped kale, linseeds with soy milk & maple syrup a – alcohol | p – pork | n – nuts | v - vegetarian | vv - vegan | gf - gluten free | ch - chef’s special In villa dining is not included in half board or gourmet plan Prices are in US dollars and include service charge and tax Breakfast A La Carte ILLY COFFEE 8 americano cappuccino café latte macchiato hot chocolate ice café POT OF TWG LOOSE LEAF TEA 10 english breakfast earl gray imperial oolong royal darjeeling imperial lapsang souchong vanilla bourbon jasmine pearls moroccan mint tibetan secret a – alcohol | p – pork | n – nuts | v - vegetarian | vv - vegan | gf - gluten free | ch - chef’s special In villa dining is not included in half board or gourmet plan Prices are in US dollars and include service charge and tax Breakfast A La Carte FRUITS / YOGHURTS / CEREALS papaya and lime plate 17 mixed watermelon plate 19 fresh tropical fruit plate 23 greek style yoghurt 17 mixed berry yoghurt 23 mango chunks and passionfruit yoghurt 20 swiss style bircher muesli, shaved apple 19 oatmeal, fruit compote, honey 19 cereals: homemade granola / fruit muesli / corn 13 flakes / toasted muesli / wheat bran.
[Show full text]
COOKBOOK for a Sustainable Community
COOKBOOK for a Sustainable Community • Eat organic • Reduce meat & dairy consumption • Avoid processed foods • Eat locally grown • Reduce packaging & food waste SM sustainablesm.org The City of Santa Monica is commied to supporng sustainable, local, and organic food by helping to make sustainable food more accessible to community members. As a sign of this commitment, Santa Monica was the first city to sign on to the Cool Foods Pledge, and has elevated food sustainability to a priority focus within the Sustainable City Plan. One of the most meaningful acons community members can take is to reduce meat and dairy consumpon. This is why the city has joined the Meatless Monday campaign. In honor of the Meatless Monday campaign, we offer you the Meatless Monday Community Cookbook. These delicious recipes will enable you to start each week with healthy, environmentally friendly meat‐free alternaves. Our goal is to help you reduce your meat consumpon by at least 15% in order to improve your personal health and the health of the planet. This cookbook was created in collaboraon with Rosie’s Girls, The Office of Sustainability and the Environment, Community Arts Resources and the Santa Monica Farmers Markets. If you want to access this cookbook online or submit a recipe to be added to the online cookbook, please visit sustainablesm.org/food or contact the Office of Sustainability and the Environment at 310.458.4925. Printed on 100% post‐consumer recycled content paper. 1 sustainablesm.org/food TABLE OF CONTENTS APPETIZERS, SALADS & SIDES ................................. 3 Potato Rajas Tacos ................................................................ 13 Carrot‐Broccoli Slaw ................................................................ 3 Border Guacamole ...............................................................
[Show full text]
Entrée Salads Hot Sandwiches
Starters Steak Bomb Eggrolls - 9 Soups Chef’s Soup of the Day, Clam Chowder, or Chili Cup Bowl 3.50 5.50 Entrée Salads House Garden Salad – Side 3.50 Large - 8 Caesar – Side 4 Large - 8 Caprese Salad - 10 Cobb Salad - 10 Vine ripened tomatoes & bocconcini mozzarella Chopped Romaine, Hard Boiled Egg, Red Onions, tossed with olive oil, fresh basil & Tomatoes, Smoked Bacon, Cucumbers, drizzled with balsamic glaze Bleu Cheese Crumbles, Sliced Avocado Balsamic Vinaigrette Harvest Salad - 12 Mixed Baby Greens, Shredded Carrots, Greek Salad– 10 Grape Tomatoes, Pickled Beets, Mixed Greens, Roasted Red Peppers, Sliced Gala Apples, Craisins, Candied Pecans, Grape Tomatoes, Cucumbers, Shaved Carrots, Warm & Crispy Goat Cheese, Greek Olives, Feta Cheese, Greek Dressing Vidalia Onion Vinaigrette These items may be added to any salad: Chicken Salad – 4 Tuna Salad - 4 Grilled Shrimp (5) – 8.5 Grilled Chicken Breast – 4 Steak Tips – 7 Salmon – 7 Lobster Salad - 12 Hot Sandwiches Please select French Fries, Fresh Made Potato Chips, Sweet Potato Fries, Cole Slaw or Fresh Fruit to accompany your sandwich. Onion Rings or Tator Tots for $1.00 additional charge Prime Burger - 10 Haddock Sandwich - 12 ½ Pound Angus Beef, Swiss, American, Battered Dipped Haddock Filet on a Cheddar or Bleu Cheese Toasted Brioche Bun Add Bacon - 1 Turkey Pastrami - 10 Caprese Grilled Chicken Sandwich - 10 Piled high with Swiss cheese & Mustard Vine Ripened Tomato, Mozzarella, Basil, Balsamic Glaze on Marble Rye Toasted Brioche Bun Lobster Roll – small 16 large 20 Lobster Salad, Celery, Mayonnaise, Chopped Lettuce, Toasted Roll *Consuming raw or undercooked eggs, beef, chicken or seafood may increase your risk for food borne illness.
[Show full text]
Lunch Menu September 2
Todays’ ‘Brasserie Catch’ Highlights We’re dedicated to hauling in the freshest fish, on our own local deep-sea fishing boats, ‘Brasserie Catch I & II,’ and bringing it straight to our kitchen, to then serve at your table. SMALL PLATES Crispy Fish Cakes | 13 mixed greens, smoked lemon, charred local sorrel remoulade Thursday, 24 December Smoked Fish Dip | 13 avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette Captain Atlee’s Brac Yellowfin Tuna Tartar | 16 spicy soy vinaigrette, avocado purée, local cucumber, pickled garden radish, island crisps Executive Chef Cayman Conch Salad | 16 garden peppers, cucumber, red onion, cured sorrel, cilantro, spicy mango vinaigrette Dean Max and Chef LARGE PLATES Artemio Lopez ‘Brasserie Catch’ Yellowfin Tuna Poke Bowl | 23 jasmine rice, avocado, ‘coco bluff’ coconut kimchi, cucumber, garden radish, edamame, welcome you spicy soy, wakame, toasted sesame seeds Captain Atlee’s Brac Fermented Chili Marinated Yellowfin Tuna | 26 avocado & green pea purée, broccoli slaw, bok choy, orchard citrus aioli SHARE PLATES Chicken Liver Paté | 10 garden rosemary and cayman sea salt ghee, garden papaya chutney, grilled country baguette Brasserie Grilled Cheese | 9 soft brie, white truffle, local guava & jujube plum jam Charcuterie Platter | 25 prosciutto renzini, chorizo iberico, Brianza salami, gorgonzola, aged manchego, taleggio, castelvetrano olives, brasserie honey, spicy walnuts, grilled sourdough SOUPS & SALADS Caboose Roasted Butternut Squash Soup | CUP 6 garden pimento crema,
[Show full text]
A Family Recipe Book for Kidney Patients
Third Edition Kidney Cooking A Family Recipe Book for Kidney Patients Recipes compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division, Atlanta, Georgia Kidney Cooking | Georgia Council on Renal Nutrition Table of Contents 3 Preface & Dedication 4 Acknowledgements 5 Main Dishes 45 Sides Dishes 70 Sauces 74 Desserts 103 Beverages 109 Children’s Recipes 117 Recipes & Menus for Special Occasions 129 Cooking Guidelines & Preparation Methods 138 Quick Guide to Food Labeling 139 Double-Cooking Method for Root Vegetables 140 References 141 Index of Recipes The recipes within this publication were compiled and tested by the Georgia Council on Renal Nutrition, National Kidney Foundation, Georgia Division. For questions, comments or more information please contact the National Kidney Foundation, Georgia Division at 2951 Flowers Road South, Atlanta, GA 30341 or call (770) 452-1539. Visit us online at www.kidneyga.org. © Copyright 2013 by the Georgia Council on Renal Nutrition, National Kidney Foundation, all rights reserved. This material may not be published, broadcast, rewritten or redistributed in whole or part without the expressed written permission from the National Kidney Foundation. Connect with us on: www.kidneyga.org #nkf — 2 — Kidney Cooking | Georgia Council on Renal Nutrition Preface & Dedication Preface The first edition of this recipe book was initiated to incorporate foods most commonly used by dialysis patients and their families in the state of Georgia. This third edition will be of benefit to all persons with reduced kidney function and special dietary needs. Its purpose is to minimize problems that can occur in family meal preparation and selection, as well as provide, wholesome, attractive and palatable meals.
[Show full text]
Lunch Menu at Zende
SEMI BUFFET COMBO DINNER MENU 1 Tapas In Sauce Dish and Spoon Prawn with Dry Chili Potato & Egg Plant Appetizers and Composed Salad Vegetables Slaw with Lamb and Lime Dressing Crunchy Oriental Seafood Salad with Honey pineapple Sweet potato Salad with Roasted Paprika Beef Charcoal Grilled octopus, Edamame Beans, Mushroom with Ponzu Dressing Malay Salad and Kerabu Sliced Local Fruit with Sambal Rojak or Dusted Asam Boi Sotong kangkung, Tauhu Bakar Kerabu daging Salai dengan Bunga Kantan Ulam-ulaman Sambal Belacan Plain Salad Bar Mesclun, Romaine Lettuce, Cucumber, Carrot, Artichoke, Beet Root, Young Corn, Broccoli Salad Condiments Olives, Pickled Vegetables, Gherkins, Jalapeno, Shaved parmesan Crouton, Beef bacon, Lemon, Pickled Onion, Capers, Pickled Garlic Sauces and Dressings Thousand Island, French dressing, Italian Dressing Caesar Dressing, Olive Oil Charcuteries Homecured and Smoked Fish (Tenggiri) Butchery Charcuteries and Cold Cuts – 2 types Seafood on Ice Pacific Prawns, Kapa, Clams Green Lips Mussels Wasabi Seafood Dressing and Condiments Cocktail Sauce, Hot Sauce, Red Chili Thai Dressing Lea & Perrins Sauce & Lemon Wedges Soup Cream of Broccoli Soup with Organic Corn Biscuit Main Course Pick and Choose Your Main Course Local Mee mamak Nasi Goreng Omelet Mee Rebu Chicken Rice Char Kway Teow Cantonese Kway Teow Western Fish & Chips Pasta Bolo & Napo Sandwiches Lamb Chop Chicken Chop Cajun Choice of Pizza 6’’ Selection of Ice Cream Vanilla, Strawberry, Chocolate Condiments Cookies Crumbs, Feuillantine, Chocolate Chips, Ground Nuts,
[Show full text]
Semcac Senior Nutrition MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Sweet Pepper Steak Tuna Cass
October 2020 Meals are subject to change Semcac Senior Nutrition MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Sweet Pepper Steak Tuna Cass. White Rice Alt: Chkn Breast Call for a Meal: Yellow Beans/Toss Salad Parsley Butterd Noodles Fruit Cocktail Cake 507-533-4787 Season Peas/Celery Muffin Cherry Pie 5 6 7 8 9 Salisbury Steak Meatloaf Chick Breast/Dumpling Pork Chow Mein w/ Rice Chili Alt: Liver and Onions Baked Potato Asparagus Tossed Salad w/Dressing Cracker/Corn Muffin Baked Potato Peas Cole Slaw Fruit Salad Pear/Apple Slices Glazed Carrots Coleslaw Mandarin Orange Dessert Chocolate Yum-Yum Lemon Poppy Cake Flavored Ice Cream Dinner Roll Apple Pie 12 13 14 15 16 Chicken Enchilada Chick Noodle Soup Spaghetti w/ meat sauce Hamburger w/fixins Chicken Parm/Noodles Tossed Green Salad Egg Salad Sand Green Salad w/ Dressing on Bun Romaine Sld/Garl Bread Pineapple Rings Carrot Coin Salad Green Beans Potato salad Peach Half Strawberry Phoo Phoo Choc. Cherry Bar Garlic Bread Baked Beans Cranberry Mold Oatmeal Choc Chip Bar Brownie 19 20 21 22 23 Baked Chicken Beef Stew/Muffin Cream Broccoli Soup BBQ on Bun Roast Beef Mash Potato/Gravy Seafoam Salad Chicken Salad/Cracker Bkd Beans Mash Potato/Gravy Broccoli Rice Krispie Bar Strawberry Short Cake Oven Browned Potato Harvard Beets Blushing Pears Apple Crisp Fresh Fruit 26 27 28 29 30 Swiss Steak/Tomato Sce Taco Salad w Cheese Chicken Alfredo Lasagna Rosemary Pork Roast Hamburger Stew Baked Potato/Mix Veg Tostado Chips Mix Salad/Garlic Bread Mashed Potato/Gravy Muffin/Peaches Orange/Pear Cup Grapes Pineapple Slice Fresh Squash Gingerbread Cake Cookie Pudding Fruit Cocktail Cake Alternate on Menu = Diner’s Choice ‘OR’ on Menu = Site Staff Choice based on diner preference .
[Show full text]
Orchards April 2021 Menu
The Orchards at Bartley Resident Menu This menu is subject to change due to the availability, shortage, and mismark of some products. March 29- April 4 Monday Lunch Tuesday Lunch Honey Garlic Chicken Thigh Sliced Beef Brisket with Gravy Or Parsley Potatoes Monte Cristo Sandwich Carrots Both Served with Scalloped Potatoes and Or Mixed Vegetables Eggplant Rollatini Dinner Linguini Marinara and Carrots Stromboli Chef’s Choice w/ Dinner Health Slaw Chicken Salad on a Whole Wheat Bread Or Served with Claremont Salad Shrimp Salad Platter Tomato, Cucumber on a Or Bed of Lettuce Sloppy Joe on a Bun Served with Claremont Dinner Roll Salad Wednesday Lunch Thursday Lunch Grilled Salmon Beef and Vegetable Stir Fry On Baby Greens Salad Over Rice Multigrain Roll Or Or Grilled Honey Mustard Chicken Breast on Mushroom Asiago Chicken with Rice and Baby Spinach with Mandarin Oranges Scandinavian Vegetables Dinner Dinner Grilled Chicken Teriyaki w/ Cheddar Cheese Corned Beef Rueben on Rye Bread Served and Scallions on a Bun w/ French Fries with Cole Slaw Or Or Ham and Melted Brie with Honey Mustard on a Chef’s Quiche Served with Cole Slaw and a Croissant Served with French Fries Dinner Roll Friday Lunch Saturday Lunch Sunday Lunch Boneless BBQ Pork Chop Fish and Chips w/ Tartar Sauce Stuffed Portabella served w/ Pasta or Mushroom with Spinach Capri Vegetable Blend Sliced Top Round of Beef with and Swiss Cheese or Gravy Or Jumbo Cheese Ravioli with Both served with Asparagus Grilled Turkey London Broil Marinara Sauce Capri Waffle Fries Both served with Roasted
[Show full text]