LUNCH: A hearty vegetarian soup entree in a savory broth with onions, garlic, and al dente pasta. It is served with a small garden salad.
LUNCH: Entree salad with crisp romaine lettuce fresh mozzarella cheese, ripe tomatoes, lettuce, cucumbers, cannellini beans, balsamic vinaigrette dressing, and Italian fresh herbs.
LUNCH: Grilled bay scallops served over brown rice and veggies, with lime-ginger dressing.
LUNCH: Short pasta tossed with buttery beans in a fresh tomato, garlic, and herb sauce.
LUNCH: Southwestern entree soup with a blend of creamy beans, corn kernels, and bites of savory shrimp meat.
DINNER: Chicken breast kabobs with vegetables, grilled and served with a zesty lemon and white wine sauce.
DINNER: Pasta noodles tossed with tender stewed calamari, rich tomato sauce, and peas.
DINNER: Short durum semolina pasta in spicy tomato sauce with crispy cured pork and Parmigiano Reggiano cheese.
DINNER: Beef chunks braised with carrots, onions, and mushrooms in red wine gravy, served over egg noodles.
DINNER: Pan-seared chicken breast fillets in a creamy white wine mustard sauce.
DINNER: Fluffy scrambled eggs with the rich, creamy flavor of melted cheese.
LUNCH: Entree salad with romaine lettuce, goat cheese, roasted beets, and red onions, all dressed with a balsamic vinaigrette.