Feb. 21 and Feb. 23: A Northern Italian Feast by Angel Suaste
Cheese Bread Sticks
With garlic butter.
Pasta e Fagioli
Pasta and bean soup with bacon, onion, small diced celery and garlic and garnished with parmigiana cheese.
$1.95 cup / $2.25 bowl
Romaine, Gorgonzola and Walnut Salad
Fresh Romaine lettuce tossed in extra virgin olive oil vinaigrette, sprinkled with Gorgonzola cheese, toasted walnuts and grapes.
Pan-Roast Chicken in Lemon-Herb Dressing
Roasted chicken made with a lemon-herb dressing on a bed of baby spinach and iceberg lettuce with a tossed fava bean salad.
Linguine with Smoked Ham and Mushroom Sauce
Creamy mushroom sauce with julienne ham and handcrafted fettuccine. This is served with sweet and sour medium diced zucchini.
Pot Roast of Beef Braised in Red Wine Sauce
USDA choice pot roast slices on top of a red wine demi-glaze sauce, soft polenta, with a bias cut of caramelized bell pepper sauté and a crispy rondelle eggplant chip.
Lemon Olive Oil Cake
Italian lemon olive oil shortcake with a spread of whipped mascarpone on top and a sphere of peach granita.
Soft drinks, regular iced tea and flavored tea of the week.
Feb. 28 and March 2: Neo Southern
March 14 and March 16: Louisiana Bayou
March 21 and March 23: Mediterranean
March 28: Chef's Choice
April 6: Chef's Choice
April 11 and April 13: Chef's Choice
April 18 and April 20: Live Action Buffet
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.