Scrapple Denver Omelet Creamed Chicken Chicken Gumbo Cream

Total Page:16

File Type:pdf, Size:1020Kb

Scrapple Denver Omelet Creamed Chicken Chicken Gumbo Cream Menu Sunday 4/14 Monday 4/15 Tuesday 4/16 Wednesday 4/17 Thursday 4/18 Friday 4/19 Saturday 4/20 Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Hot/Cold Cereal Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Breakfast Breads Breakfast Breads Breakfast Breads Breakfast Breads Breakfast Breads Breakfast Breads Breakfast Breads Sausage Patty Scrapple Bacon Ham Slices Sausage Links Kielbasa Scrambled Eggs Texas French Toast French Waffles Denver Omelet Buttermilk Pancakes Scrambled Eggs Creamed Chipped Beef Toast Toast Toast Toast Toast Toast Toast Lunch Lunch Lunch Lunch Lunch Lunch Lunch Creamed Chicken Chicken Gumbo Cream/Mushroom Vegetable Beef Cauliflower Cheese Tomato Basil Chicken Rice Beer Battered Fish Pork Roast Pot Roast Herb Baked Fish Fried Chicken Chicken BBQ Ribettes Cacciatore Pot Roast Chicken A La Bake & Broil Fish Meatballs Fruit/Cottage Cheese Meatloaf Chicken Salad King Platter Sandwich . Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes & Gravy & Gravy & Gravy & Gravy & Gravy & Gravy & Gravy Italian Garlic Mashed Noodles Hushpuppies Sweet Potatoes Buttered Noodles Lettuce & Medley Veggies Potatoes Rice G.Mashed Potatoes Tomato Mac & Cheese Peas & Carrots Carrots Asparagus Beets/Orange Sauce Tossed Salad Collard Greens Spinach Lima Beans Carrots Mixed Vegetables Mixed Vegetables Choc. Chip Cookie Tapioca Pudding S. Short Cake Brownie Ice Cream Sundae Strawberry Gelatin Vanilla Ice Cream Dinner Dinner Dinner Dinner Dinner Dinner Dinner Creamed Chicken Chicken Gumbo Cream/Mushroom Vegetable Beef Cauliflower Cheese Tomato Basil Chicken Rice Chicken Cordon BBQ Beef on Roast Turkey Pepperoni Pizza Mushroom Steak Grilled Ham Beef Stroganoff Bleu Bun Country Fried Krabby Cake Seafood Pasta Pork Cutlet Tuna Salad Manicotti w/ Meat Fish Sandwich Chicken Salad Sandwich Sauce Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes Mashed Potatoes Mash ed Potatoes & Gravy & Gravy & Gravy & Gravy & Gravy & Gravy & Gravy Scalloped Potatoes Buttered Noodles Herbed Rice Rice Buttered Bowties Parslied Noodles Spanish Rice Noodles Carrots Mixed Vegetables Broccoli Salad Brussel Sprouts Chef Cut Veggie Garden Salad Blend Vegetables Cauliflower Coleslaw Mixed Vegetables Corn Chilled Beets Asparagus String Beans Apple Pie Ice Cream Fresh Fruit Ice Cream Banana Cake Ice Cream Cookies Grilled Cheese, Hamburger & Hot Dog Egg & Tuna Salad Turkey, Bologna or Ham Sandwich MENU SUBJECT TO CHANGE WITHOUT NOTICE .
Recommended publications
  • Chefs' Introduction
    COTSWOLD FINE DINING CHEFS’ INTRODUCTION Our food philosophy at Cotswold Fine Dining is to offer our clients’ restaurant standard food in amazing and unique spaces. We source ingredients and design dishes to be of the highest quality, using classic techniques whilst also pushing ourselves to be at the very front of new cooking trends. Having formed great relationships with local suppliers, it means that we can work in a sustainable and ethical environment, using the very best ingredients, whilst leading the way in our profession and creating your food experience. My team and I have worked hard to create a balanced and varied menu, to help you on your journey to a wonderful and personal event. Sean Ducie Head Chef COTSWOLD FINE DINING CANAPÉS HOT Lamb belly lollypop with mint jelly (GF, DF) Saffron arancini with paprika mayo (V) Cheddar cheese ploughman’s fritter (V) Smoked hake with pea pureé and scraps (GF) Sticky slow cooked pork belly with crackling (GF, DF) Venison and smoked bacon Wellington Cauliflower cheese croquette (V) Mini Yorkshire pudding with treacle cured feather blade and grain mustard mayo COLD Cured mackerel with rhubarb and cucumber (GF, DF) Aged Parmesan mousse with sundried tomato (V) Whipped goats’ cheese with crisp beetroot and black olive caramel (V) Mexican spiced chicken with black bean hummus and pickled onions (GF, DF) Soy glazed tuna with chilli and blood orange (GF, DF) Devilled artichoke hearts (VG, GF) Gazpacho with lemon and basil oil (VG, GF) Tea cured salmon with sushi nori and iced tea liquor (GF, DF)
    [Show full text]
  • Honey Pannacotta, Eccles Cake Chocolate and Clementine Tart
    STARTERS F R O M T HE GR I L L Jerusalem Artichoke Soup Lancashire Cheese Beignet £6.00 SERVED WITH FRENCH FRIES, ONION RINGS & GRILLED TOMATOES Soup of the Day 7oz Beef Fillet £28.50 £5.50 10 oz Beef Rib Eye £24.50 Confit of Duck Pressing Pickled Walnuts, Prune & Plum Chutney, 8oz Sirloin £24.00 Balsamic Onions, Ciabatta Shards £7.50 Mixed Grill £29.00 Smoked Haddock Brandade Soft Boiled Egg, Caper & Dill Salsa £7.50 TO SH A R E Twelve Roasted “Shell on” Tiger Prawns with Garlic Aioli (to share between two) £12.00 Grilled Cote de Boeuf £46.00 Rosary Ash Goats Cheese Salad Fat Chips, Watercress and Roast Tomatoes Beetroot, Honeycomb, Oatcake Crumb & Cider Vinaigrette £6.50 Chateaubriand £50.00 Home Smoked Camomile Tea Salmon Surf & Turf £50.00 Potato & Grain Mustard Salad, Horseradish Creme Fraiche £8.00 Steak to Share and ½ Buttered Lobster Haggis, Neeps and Tatties Whisky Cream Jus £6.50 Lobster - Half / Whole £26.00 / £36.00 Melon Wafers Mulled Poached Pears, Pomegranate Winter Spiced Syrup £6.00 Lancashire and Cheshire Cheese Tart Fig & Shallot Relish, Honey & Dijon Mustard Dressing £6.50 DESSERTS £ 6 . 5 0 MAIN COURSES Corn Fed Chicken Breast Honey Pannacotta, Eccles Cake Wild Mushrooms, Parisienne Potatoes, Lemon & Tarragon Cream Sauce £16.00 Chocolate and Clementine Tart, Lemon Sorbet Green Herb Crusted Lamb Rump Shoulder of Lamb Bon Bon, Celeriac Dauphinoise, Rhubarb Crumble, Creme Anglaise Heritage Carrots, Black Pudding, Pan Jus £18.50 Creme Brulee, Shortbread Biscuit Wild Mushroom Mille Feuille Confit Tomatoes, Sautee Sage
    [Show full text]
  • Thirsty Moose Bar & Grill
    Thirsty MOOSE 218-263-5283 French Fries $4.75 Mozzarella Blocks $8.50 regular, beer, cajun,& cajun beer served with marinara Tater Tots $7.25 Onion Petals $7.75 Onion Rings $7.75 Cauliflower cheese sauce $7.50 Mushrooms cheese sauce $7.50 Cheese Curds $8.50 Hammies cheese sauce $7.50 Corn Nuggets $7.50 Mini Tacos s~cream & taco sauce $7.25 Chips & Cheese Sauce $5.25 Mini Corn Dogs $7.00 Jalapeno poppers sour cream $7.50 Hot Mozzarella Sticks $8.50 served with salsa Boogie Fries $12.00 Pizza Fries $8.25 small pizza with garlic butter small pizza with cheese cut into strips, Canadian bacon, & cheese served with pizza sauce Green Beans $7.50 Portobello Mushroom Fries $9.25 battered & served with ranch served with garlic sauce or cheese Shrimp Jammers $9.75 Baby Bakers $9.25 Shrimp stuffed with jalapeno cheese served with butter & sour cream Garlic Cheese toast $7.50 Teezers $7.25 4 piece, served with pizza sauce potato pillow filled with cheese ~ Add $.75 for pepperoni or sausage & served with sour cream Nacho Supreme $9.50 Assorted Basket $8.75 taco meat, nacho cheese sauce, onions, Fries, onion rings, teasers, cauliflower, green peppers, black & green olives & mushrooms, & mozzarella blocks shredded cheese on top of chips. Served with sour cream & taco sauce SAUCE CHOICES: Ranch, Bleu Cheese, Nacho Cheese, Sweet & Sour, Honey Mustard, BBQ, Salsa, Taco Sauce, Pizza Sauce, Sour Cream, or any Wing Sauce (extra sauce: small $.30 large $.50) BURGERS All 1/3# burgers are well done & served with fries & coleslaw (Fries, beer fries, Cajun fries,
    [Show full text]
  • Week 1 Lunch Dessert
    Week 1 Lunch Dessert Monday Bank Holiday Battered Fish with Tartar Sauce Cheese Omelette (V) Vanilla Ice Cream Tuesday Potato Wedges with Peaches Peas, Baked Beans Pork Steaks with a Parsley Sauce Vegetarian Sausage Rolls (V) Apple & Blackberry Wednesday Baked Baby Potatoes Crumble with Custard Broccoli, Cauliflower Spaghetti Bolognese Vegetarian Bolognese(V) Treacle Sponge Thursday Homemade Garlic Bread with Custard Sweetcorn, Peas Chicken & Chorizo Puff Pastry Pie Quorn & Mushroom Pastry Pie (V) Friday Saute Potatoes Yoghurt with Toppings Baton Carrots, Broccoli Week 2 Lunch Dessert Steamed Pollock Fillets with a Parsley Sauce Monday Sweet Potato & Kale Frittata (V) Jam Roly Poly Buttered New Potatoes with Custard Peas, Cauliflower Roast Loin of Pork with Apple Sauce Feta & Roasted Cherry Tomato Flan (V) Tuesday Cheesecake Roast Potatoes Roast Parsnips, Vichy Carrots Holmwood Beef Lasagne Vegetarian Lasagne (V) Wednesday Yoghurt with Toppings Homemade Olive Bread Broccoli, Sliced Salad Battered Chicken Nuggets & Garlic Mayo Dip Breaded Mozzarella Sticks (V) Plum Crumble with Thursday Potato Wedges Custard Baked Beans, Sweetcorn Beef Chow Mein Vegetarian Chow Mein (V) Red Cherry Tart with Friday Noodles, Prawn Crackers Pouring Cream Peas, Baton Carrots Week 3 Lunch Dessert Chicken Korma Curry Vegetable & Lentil Rogan Curry (V) Lemon Sponge Monday Basmati Rice with Custard Peas, Cauliflower Poppadoms Bourbon Glazed Pork Sausages Glazed Vegetarian Sausages (V) Tuesday Jelly Croquette Potatoes Cabbage, Baton Carrots Beef Meatballs in a
    [Show full text]
  • Steamplicity Menu
    Steamplicity Menu The main meal is at Lunchtime. You can have salad too! You can have a sandwich or soup for dinner. Help! If you have a special diet, please ask for help. Snacks and hot and cold drinks are available all day. Please ask for help. ‐ 1 ‐ Main Courses Fish Poached Salmon in a cream sauce with potatoes and cabbage Cod in parsley sauce with mashed potatoes and peas. ‐ 2 ‐ Fish Pie with carrots. Smoked Salmon Pasta with peas. Cod in a tomato and cheese sauce with potatoes and courgettes. ‐ 3 ‐ Beef Beef Casserole with carrots and mashed potato. Pasta Bolognaise with mixed peppers and sweetcorn. Roast Beef with roast potatoes, broccoli and gravy. ‐ 4 ‐ Savoury Mince beef with mashed potato, carrots and courgettes. Lamb Shepherds Pie with swede and carrot. Minced lamb with mashed potato carrots and courgettes. ‐ 5 ‐ Chicken Roast Chicken with roast potatoes, broccoli, and stuffing. Chicken leek and mushroom stew, with rice, and carrots. Chicken Korma with rice and vegetables. ‐ 6 ‐ Pork Sausages and mash potatoes with gravy and peas. Cheese and ham omelette. Sausage, egg, beans and potatoes. ‐ 7 ‐ Vegetarian Cheese omelette, beans and potatoes. Bean Cottage Pie with carrots and courgettes. Vegetable Chilli with beans and lentils on rice. ‐ 8 ‐ Cauliflower Cheese with potatoes. Cheese and Tomato pasta. Omelette with potatoes and peas. Macaroni Cheese. ‐ 9 ‐ Salads. Chicken Salad. Ham Salad. Tuna Salad. ‐ 10 ‐ Cheese Salad. Egg Salad. Desserts. Chocolate Sponge with sauce and custard. ‐ 11 ‐ Raspberry jam sponge with custard. Apple Crumble with custard. Syrup Sponge with custard. Bread and butter pudding with custard.
    [Show full text]
  • Good and Cheap – a SNAP Cookbook by Leanne Brown
    A SNAP COOKBOOK GOOD AND CHEap LEANNE BROWN Introduction ....................5 Salad ...............................................28 Broiled Eggplant Salad ....................................29 Kale Salad ......................................................30 Taco Salad ......................................................32 Text, recipes, design, Beet and Chickpea Salad ................................33 and photographs by Tips .......................................................6 Cold and Spicy Noodles ..................................34 Leanne Brown, in Apple-Broccoli Salad .......................................36 fulfillment of a final project for a master’s degree in food studies at New York University. Pantry Basics .................8 Soup ..................................................37 I am indebted to Corn Soup .....................................................38 other cooks whose Butternut Squash Soup ..................................40 recipes have guided Dal ................................................................42 me, and all those Methods .....................................9 friends, professors, and classmates who supported me. Snacks and Small This book is distributed Staples .........................................10 under a Creative Tortillas .........................................................11 Bites ..................................................43 Commons Attribution Rotis ..............................................................12 IDEAS Yogurt Smash! .....................................
    [Show full text]
  • The Good Samaritan Home Cycle Iv Fall/Winter Buffet Line Day Breakfast 7:00 – 9:00 Am Dinner 11:30 Am – 1:30 Pm Supper 5:00
    THE GOOD SAMARITAN HOME CYCLE IV FALL/WINTER BUFFET LINE DAY BREAKFAST DINNER SUPPER 7:00 – 9:00 AM 11:30 AM – 1:30 PM 5:00 – 7:00 PM ASSORTED JUICE FRIED CHICKEN NEW ENGLAND CLAM CHOICE OF COLD CEREAL ROAST BEEF CHOWDER/CRACKERS OATMEAL HONEY GLAZED HAM PORK TENDERLOIN ON BUN SUNDAY CREAM OF WHEAT BAKED POTATO W/SOUR CREAM BEEF STEW SCRAMBLED EGGS MASHED POTATOES/GRAVY TURKEY CLUB SANDWICH SAUSAGE GRAVY SPINACH & MUSHROOMS MASHED POTATOES/GRAVY BUTTERMILK BISCUIT BROCCOLI & CHEESE SAUCE LIMA BEANS BACON SALAD BAR PICKLED BEETS TOAST APPLE PIE TOSSED SALAD W/DRESSING PINEAPPLE SALAD BAR MARGARINE/JELLY DINNER ROLL LEMON BAR COFFEE TEA MILK MARGARINE BLUSHING PEARS COFFEE TEA MILK CORNBREAD MARGARINE COFFEE TEA MILK ASSORTED JUICE FRIED SHRIMP TOMATO SOUP/CRACKERS CHOICE OF COLD CEREAL STUFFED SHELLS W/SAUCE CLASSIC GRILLED CHEESE OATMEAL BACON WRAPPED BEEF SANDWICH MONDAY CREAM OF WHEAT STEWED POTATOES CHICKEN & RICE BAKE HARD BOILED EGG MASHED POTATOES/GRAVY BRAUNSCHWEIGER SANDWICH SCRAMBLED EGGS ITALIAN BLEND VEGETABLES TATER TOTS BACON BUTTERED CORN MASHED POTATOES/GRAVY MUFFINS SALAD BAR CREAMED PEAS TOAST ICED RAISEN BARS TUSCANY BLEND VEGETABLE PEACHES SALAD BAR MARGARINE/JELLY BREAD APPLESAUCE CAKE COFFEE TEA MILK MARGARINE FRUIT COCKTAIL COFFEE TEA MILK BREAD MARGARINE COFFEE TEA MILK ASSORTED JUICE PORK CHOP W/MUSHROOM CHICKEN & RICE SOUP CHOICE OF COLD CEREAL GRAVY CRACKERS OATMEAL TURKEY ALA KING OVER BISCUIT CHICKEN TENDERS CREAM OF WHEAT BEEF STROGNAOFF REUBEN SANDWICH SCRAMBLED EGGS BUTTERED EGG NOODLES VEGETABLE QUICHE TUESDAY
    [Show full text]
  • Food Groups and Their Contents 1. High Fat Milk and Cream
    Supplementary information 1: Food groups and their contents 1. High fat milk and cream Whole milk, Channel Island milk, UHT whole milk Elmlea (single, whipping and double), evaporated milk, single cream, whipping cream, double cream, clotted cream, UHT cream (half, single and whipping). Flavoured milk (Horlicks made up with whole milk, milk shake powder made up with whole milk, Ovaltine powder made up with whole milk, drinking chocolate powder made up with whole milk, purchased milk shake, Horlicks powder made up with semi-skimmed milk, milkshake powder made up with semi- skimmed milk, Cocoa powder made up with semi-skimmed milk, Ovaltine made up with semi-skimmed milk, drinking chocolate powder made up with semi-skimmed milk, Ovaltine powder made up with skimmed milk, drinking chocolate powder made up with skimmed milk) 2. Low fat milk Semi-skimmed milk, Dream Topping made up with semi-skimmed milk, skimmed milk, dried skimmed milk, Plain soya milk, flavoured soya milk, calcium-enriched soya milk. 3. Yoghurts Drinking yoghurt, Greek yoghurt, Fruit Corner yoghurt, Crumble Corner yoghurt, organic whole milk yoghurt, plain and fruit fromage frais, Crunch Corner yoghurt, Greek yoghurt and honey, fromage frais ready meal, Luxury Corner yoghurt, low calorie yoghurt, plain and flavoured low-fat yoghurt, very low fat fromage frais, soya yoghurt. 4. Cheese Brie, cheddar, vegetarian cheddar, cheese spread, cottage cheese, edam, feta, soft cheese, gouda, parmesan, processed cheese, flavoured cheese spread, double Gloucester, emmental, gruyere, Leicester, smoked processed cheese, low-fat cheddar, quark, cheese spread light, mozzarella. 5. Butter and animal fat Butter, spreadable butter, Dripping, lard 6.
    [Show full text]
  • PREMIUM PASTIES Vegan Pasty Special $13 Steak, Potato, Onion, and Rutabaga (Swede) with a Side of Red Please Ask Us for Today’S Creation! Wine Gravy Or Ketchup
    CORNISH PASTY CO. EXPANDED MENU SIGNATURE PASTIES VEGAN & VEGGIE PASTIES The Oggie (The Traditional Pasty) $11 PREMIUM PASTIES Vegan Pasty Special $13 Steak, potato, onion, and rutabaga (swede) with a side of red Please ask us for today’s creation! wine gravy or ketchup. Carne Adovada $14 New Mexican style pork red chili stew, Mexican rice, hatch Vegan Oggie $12 Porky $13 chili, and cheddar with sides of sour cream and salsa. Portobello, potatoes, rutabaga, and onion with a side of ketchup Pork, potato, apple, onion, and sage with a side of red wine or Housemade HP. gravy. The Chicken Greek $13 Vegan Pot Pie $13 Chicken breast, spinach, fresh mozzarella, feta, sun-dried Lamb and Mint $14 Portobello mushrooms, carrots, red potatoes, green beans, tomato, kalamata olive, artichoke, and garlic. Served with a side Lamb, potato, rutabaga, onion, and fresh mint with a side of red celery, and onion in a vegan rosemary gravy. of tahini or tzatziki. wine gravy. Vegan Vindaloo $12 Bangers and Mash $13 Chicken Tikka Masala (Red Curry) $13 Curried potatoes, broccoli and cauliflower, and green bell House pork and sage sausage, grilled onion, and mashed potato Marinated chicken breast, tikka masala sauce, green bell pepper pepper in a spicy vindaloo sauce with tahini sauce. with a side of red wine gravy. and potato. Choice of minted-yogurt or tahini. Cheese and Onion $11 Meat and Cheese $12.50 Lamb Vindaloo $14 Potatoes, rutabaga, English cheddar, and onions with a side of House pork and sage sausage, cheddar, and Swiss. Choice of red Lamb and potato in a spicy vindaloo sauce.
    [Show full text]
  • Week 1 Lunch Dessert
    Week 1 Lunch Dessert Steamed Fish with Parsley Sauce Monday Vegetable Cake (V) Vanilla Ice Cream Potato Wedges with Peaches Peas, Sweetcorn Roasted Chicken Piece Roasted Quorn Fillet (V) Apricot Crumble Tuesday Mashed Potatoes with Custard Broccoli, Cauliflower Cumberland Sausages with Onion Gravy Meat Free Cumberland Sausages Jam Tart Wednesday with Onion Gravy (V) with Cream Oven Baked Baby Potatoes Baton Carrots, Green Beans Battered Sweet n Sour Chicken Balls Vegetable Spring Rolls with Plain Sponge Thursday Sweet n Sour Sauce (V) with Custard Savoury Rice Sweetcorn, Peas Diced Beef & Onion Puff Pastry Pie Fruits of the Forest & Broccoli. Butterbean, Mushroom Pie (V) Friday Apple Oaty Crumble Saute Potatoes with Custard Green Beans, Sliced Carrots Week 2 Lunch Dessert Baked Chicken with a Rustic Sauce Monday Baked Quorn Fillet with Herb Crust (V) Pear Oaty Crumble Pomme Noisette Potatoes with Custard Peas, Cauliflower Roast Topside of Beef with Yorkshire Pudding Cheese & Basil Quiche (V) Cheesecake Tuesday Roast Potatoes Roast Parsnips, Vichy Carrots Chicken Korma Curry Butternut Squash, Cauliflower, Plain Sponge Wednesday Spinach Korma Curry (V) with Custard Basmati Rice Peas, Fine Green Beans Pasta Carbonara Pasta in a Cheese Sauce (V) Thursday Baguette Slices Yoghurt with Toppings Sweetcorn, Baton Carrots Spaghetti Bolognese Vegetarian Bolognese (V) Friday Jelly Homemade Garlic Bread Broccoli, Sliced Salad Week 3 Lunch Dessert Beef Chilli Con Carne Three Bean Chilli Con Carne (V) Plain Sponge Monday Basmati Rice with Custard Peas,
    [Show full text]
  • GCSE Food Options Recipe Booklet
    Name: Form: Class: GCSE Food Options Recipe Booklet Please keep this booklet in a safe place. Bring it to every lesson. When cooking, keep it in a protective plastic wallet. Always check with the teacher or another member of the class which recipe you are cooking if you are absent for a lesson. Always bring a suitable container with you to take your product home. Check with the teacher if there are ingredients which you are not keen on, rather than just leave them out or not cook at all. Keep this recipe book in a safe place so you can refer to it throughout your GCSE course. You may not use all of these recipes during the course; some are present simply for reference. There is also space for you to record some of your own recipes at the back. This document is also available as a PDF from Mr Isaacs and is also in the I drive. S Isaacs Notes S Isaacs Contents Contents ...................................................................................................................................... 3 Stocks ......................................................................................................................................... 5 Fish Stock ............................................................................................................................... 5 Vegetable stock ...................................................................................................................... 5 Chicken Stock .......................................................................................................................
    [Show full text]
  • October 2020 *All Meals Are Subject to Change Meals: $6.00 Ask About Meal Delivery for Lunch Ext
    Meals: $6.00 Ask about meal delivery for lunch ext. 100 October 2020 *all meals are subject to change Meals: $6.00 Ask about meal delivery for lunch ext. 100 October 2020 *all meals are subject to change Thursday 10/1/2020 Friday 10/2/2020 Saturday 10/3/2020 Meals: $6.00 Ask about meal delivery for lunch ext. 100 October 2020 *all meals are subject to change Thursday 10/1/2020 Friday 10/2/2020 Saturday 10/3/2020 Lunch: Lunch: Lunch: BroccoliThursday Cheese 10/1/2020Soup GlazedFriday Ham 10/2/2020 CornflakeSaturday Chicken 10/3/2020 Lunch: Lunch: Lunch: Soft Beef Taco Scalloped Potatoes Cheesy Hashbrown Casserole Broccoli Cheese Soup Glazed Ham Cornflake Chicken PintoLunch Beans: BraisedLunch: Red Cabbage ButteredLunch: Carrots Soft Beef Taco Scalloped Potatoes Cheesy Hashbrown Casserole FiestaBroccoli Corn Cheese Salad Soup StrawberryGlazed Ham Rhubarb Pie BananaCornflake Cream Chicken Pie Pinto Beans Braised Red Cabbage Buttered Carrots CreamySoft Beef Orange Taco Cake Scalloped Potatoes Cheesy Hashbrown Casserole Fiesta Corn Salad Strawberry Rhubarb Pie Banana Cream Pie Pinto Beans SupperBraised: Red Cabbage SupperButtered: Carrots Creamy Orange Cake SupperFiesta Corn: Salad CheeseStrawberry Tortellini/Marinara Rhubarb Pie Sauce PorkBanana Tenderloin Cream PieSandwich with Supper: Supper: ChickenCreamy TendersOrange Cakewith Country Vegetable Blend Onion & Pickle Slice Supper: Cheese Tortellini/Marinara Sauce Pork Tenderloin Sandwich with G ravy OrangeSupper :Sherbet PotatoSupper wedges: Chicken Tenders with Country Vegetable Blend
    [Show full text]