Weekly Menu Sample
MONDAY

Soup:

Chicken & Rice Soup – Diced carrots, celery, onion, white and dark meat chicken. Cooked in chicken stock with rice.
Entrees:

Breaded Chicken Thigh & Drumstick – Skin on, bone in chicken thigh and drumstick lightly breaded and baked. Small order will be either thigh or drumstick.

Grilled Liver & Onions – Calves liver floured and grilled then topped with sautéed onions and crisp bacon.

Cornmeal Breaded Rainbow Trout – Boneless rainbow trout filet rolled in corn meal and sautéed (no sauce).
TUESDAY

Soup:

Creamy Tomato Basil Soup – Chopped tomatoes, tomato paste, tomato juice, basil and cream. Lightly thickened.

Entrees:

 Pork Roast w/ Garlic & Rosemary Brown Sauce – Boneless pork loin, slow roasted, thin sliced & served with garlic, rosemary brown sauce (lightly thickened pan drippings).

Chicken Pot Pie – Diced carrots, celery, onions, chicken and peas in chicken gravy, topped with flaky pie crust.

Denver Omelet – Onions, peppers, mushrooms, ham & cheddar cheese in an omelet.
WEDNESDAY

Soup:

Creamy Florentine Soup – Diced onions, chopped spinach in chicken stock, creamed and lightly thickened.

Entrees:

Chicken Breast Provencal – 4oz. Boneless, skinless chicken breast floured and seared in olive oil, tossed with garlic, diced tomatoes, onion and white wine then baked.

Cajun Fried Catfish w/ Onion Rings – Farm raised catfish filet lightly breaded with Cajun seasoning (Not too hot) and grilled. Served with onion rings.

Roast Leg of Lamb – Whole boneless leg of lamb, thin sliced and served with pan drippings.
THURSDAY

Soup:

Chicken Noodle Soup – Diced onions, celery, carrots, and chicken in chicken stock with egg noodles.

Entrees:

 Roast Eye of Round Beef w/ Country Mushroom Gravy – Eye of the round slow toasted, thin sliced. Cooked to medium rare and served with mushroom gravy.

Chicken Marsala – 4oz. Boneless, skinless chicken breast floured, seared in hot oil then mixed with sautéed mushrooms, onions, cream and Marsala wine then baked.

French Toast & Strawberries w/ Whipped Topping & Sausage – White bread dipped in seasoned eggs then grilled and topped with strawberries and whipped topping. Served with breakfast sausage.
FRIDAY

Soup:

Roasted Corn Chowder – Oven roasted corn with diced onion, bacon, and potatoes in a creamy chicken stock. Lightly thickened.

Entrees:

 Breaded Fried Scallops – Medium size sea scallops breaded and fried.

Turkey Tetrazzini – Diced white meat turkey, green peppers and mushrooms in a sherry cream sauce. Mixed with spaghetti noodles and baked.

Beef Vegetable Stir Fry – Julienned strips of beef seared in hot oil and tossed with carrots, celery, onions, broccoli, and stir fry sauce (soy sauce, garlic, pineapple juice, and ketchup).
SATURDAY

Soup:

 Cream of Celery – Diced celery and onion cooked in chicken stock, pureed, strained, creamed and thickened.

Entrees:

 Ham Loaf – Virginia baked ham, ground and mixed with egg, bread crumbs, milk and seasoning (no sauce).

Steamed Frank on a Bun – 3oz. Or 4oz. frankfurter depending on the size you order.

Sweet & Sour Shrimp & Scallops – Medium shrimp & sea scallops with carrots, celery, onion, green pepper, and pineapple all tossed with sweet and sour sauce.
SUNDAY

Soup:

Cream of Broccoli Soup – Chopped broccoli and onion in chicken broth, pureed, creamed and thickened.

Entrees:

Herb Roasted Strip Sirloin Au Jus – New York strip loin rubbed with herbs and slow roasted, cooked to medium rare, thin sliced and served with Au Jus.

Poached Salmon w/ Lemon Dill Butter – Fresh Atlantic salmon filet poached in white wine and lemon juice, topped with lemon dill butter.

Garlic Roasted Cornish Game Hen – One-half or whole Cornish game hen (depending on the size you order) rubbed with garlic and seasonings, slow roasted to a golden brown.


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