Wednesday - September 8
PASTA:FARFALLE ALLA "DIAVOLA" 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:BAKED TILAPIA TOPPED WITH A LEMON CREAM SAUCE SERVED WITH FETTUCCINE AND A SIDE OF SAUTEED VEGETABLES IN A LIGHT GARLIC OLIVE OIL
PIZZA:PEPPERONI
SOUPS:1. CHICKEN CORN CHOWDER 2. TOMATO BASIL (VEG)
SANDWICHES:1. DELANO 2. MOZZA E POM
Thursday - September 9
PASTA:GNOCCHI IN MARINARA SAUCE
BAKED:ROTINI WITH GROUND TURKEY AND BECHAMEL SAUCE
ENTREE:CHICKEN ROMANESE- LIGHTLY BREADED CHICKEN BREAST TOPPED WITH PESTO HERB TOMATOES AND MELTED MOZZARELLA CHEESE SERVED WITH LINGUINE
PIZZA:ROASTED TOMATO AND ARTICHOKE CALZONE
SOUPS:1. CREAM OF BUTTERNUT SQUASH 2. PASTA E FAGIOLI
SANDWICHES:1. BACI TUNA 2. BANDERA
Friday - September 10
PASTA:JALAPENO RAVIOLI IN MARINARA SAUCE (SPICY)
BAKED:CAMPANELLE WITH BROCCOLI AND PANCETTA IN A FOUR CHEESE SAUCE
ENTREE:BAKED CAJUN SALMON TOPPED WITH TARRAGON DIJON VINAIGRETTE SAUCE OR RED PEPPER COLIS SAUCE SERVED WITH SPANISH RICE AND A SIDE OF ROASTED WHOLE GREEN BEANS, GRAPE TOMATOES, AND RED ONIONS
PIZZA:CHEESE
SOUPS:1. NEW ENGLAND CLAM CHOWDER 2. MINESTRONE (VEG)
SANDWICHES:1. PALIO 2. MOZZA E POM
