Monday, April 2 - Friday April 6th

Monday April 2nd
Entree:
Pesto Tilapia
Penne Pasta with Chicken and Artichokes

Starch:
Garden Rice

Vegetables:
Corn & Pimentos
Sauteed Squash, Zucchini, & Red Onions
Fried Eggplant

Cornbread
Cloverleaf Rolls

Dessert:
Bread Pudding

Soup:
Clam Chowder

Tuesday April 3rd
Entree:
Latin Rub Pork Loin
Spaghetti with Turkey Meat Sauce

Sides:
Mashed Potatoes
Roasted Cauliflower w/ Parsley
Carmelized carrots
Roasted Brussel Sprouts

Cornbread
Cloverleaf Rolls

Soup:
Wild Mushroom Bisque

Dessert:
Peach Cobbler

Wednesday April 4th
Entree
Fried Chicken
Rotisserie Chicken
Fried Chicken Livers

Sides
Steamed Rice
Green Bean Casserole
Seasoned Cabbage
Sugar Snaps and Mushrooms
Mac and Cheese

Cornbread
Cloverleaf Roll

Soup:
Tomato Basil

Dessert:
Chocolate Cake

Thursday April 5th
Entree
Chicken Pot Pie
Taco Bar
Sides
Sauteed Zucchini w/ Cherry tomatoes
Italian Herb Roasted Tomatoes

Cornbread
Cloverleaf Roll

Grill Special
Grilled Bratwurst

Soup:
Potato Cheese Soup

Dessert:
Strawberry shortcake

Friday April 6th
Entree
Fried Fish
Pecan Encrusted Chicken

Sides:
Red Rice
Steamed Broccoli
Carrot Souffle
Southern Collard Greens

Cornbread
Cloverleaf Roll

Soup:
Broccoli and Cheese

Dessert:
Bread Pudding