October 28, 2013

MENU FOR THE WEEK OF OCTOBER 28, 2013

Mon. AM            Steak and Eggs

Mon. PM            Braised Lamb Loin Revisited

Tues. PM            Country Ribs  w/ Saffron Potatoes and Fennel

                             Salad

Weds. AM          Escarole Soup with Turkey Meatballs

Weds. PM           Pierre Franey’s Crabmeat au Gratin PFCF

                             Steamed Rice, Sautéed Spinach

Thurs. AM          Blueberry Pancakes

Thurs. PM           Pork Stew with  Pickles f/I (Tray 2)

                             Noodles,  Peas

Fri. AM               Escarole Soup Revisited

Fri.  PM               Sausages in Red Wine FW 2001 207

                             Potato Gratin, Sautéed Zucchini

Sat. AM               Cheese Omelets

                             Roast Beef Hash f/I (Tray 5)

Sat. PM               Shrimp Pancakes FWS

                             Julia Child’s Coq au Vin JCI

                             Parsley Potatoes, String Beans

Sun AM              Pasta with White Clam Sauce CCI

Sun PM               Buffalo Chicken Balls with Blue Cheese Sauce

                             Standing Rib Roast with Madeira Pan Gravy

                             Mashed Potatoes, Asparagus