Wednesday - September 8
PASTA:Pasta: Farfalle alla “Diavola” (Spicy) with crushed red peppers, fresh tomatoes, fresh basil, and fresh Mozzarella cheese
BAKED:Rigatoni with Italian sausage and grilled chicken in Alfredo cream sauce.
ENTREE:Blackened red snapper served over red rice and a side of tomato and cucumber salad
PIZZA:Pepperoni
SOUPS:Chicken corn chowder or Tomato basil (VEG
SANDWICHES:1•MOZZA E POM (Fresh mozzarella, tomatoes and fresh basil) 2•BACI TUNA SALAD
Thursday - September 9
PASTA:Gnocchi in marinara sauce
BAKED:Rotini with ground turkey and béchamel sauce
ENTREE:Chicken Romanese lightly breaded chicken breast topped with pesto herb tomatoes and melted Mozzarella cheese served over linguine
PIZZA:Roasted tomatoes and artichokes calzone
SOUPS:Cream of butternut squash or Pasta e fagioli (VEG)
SANDWICHES:1•BANDERA ( GRILLED EGGPLANT, BELL PEPPERS & MUSHROOMS WITH FETA CHEESE, BABY SPINACH, RED PEPPER HUMMUS AND A BLACK OLIVE & HERB TAPENADE ) 2•DELANO (PRIME ROAST BEEF,SHARP PROVOLONE, TOMATOES, CRISPY ROMAINE AND SPICY HORSERADISH MUSTER)
Friday - September 10
PASTA:Jalapeño ravioli with marinara sauce (Spicy)
BAKED:Campanelle with broccoli and pancetta (Italian bacon) in a four cheese sauce
ENTREE:Baked Cajun salmon topped with tarragon Dijon vinaigrette sauce or red pepper colis sauce served Over Spanish rice and roasted whole green beans, grape tomatoes, and red onions.
PIZZA:Cheese
SOUPS:New England clam chowder or Minestrone (VEG)
SANDWICHES:• MOZZA E POM OR • PALIO (OUR CHICKEN SALAD WITH TENDER CHUNKS OF CHICKEN TOSSED IN LIGHT MAYONNAISE AND SPICES THEN GARNISHED WITH MIXED GREEN AND TOMATOES ON CIABATTA
