September 29, 2014

MENU FOR THE WEEK OF SEPTEMBER 29, 2014

Mon. AM             Whole Grain Linguini with White Clam Sauce CCI

Mon. PM              Summer Tomato Bouillabaisse with Basil Rouille BA 7/11

                             Peasant Bread, Salad

Tues. AM             Barbara Kafka’s Split Pea Soup S-BK

                             Fresh Croutons

Weds. AM            Portuguese Kale and Barley Soup VB

Weds. PM            Poulet a la Moutard

                             Gnocchi, Green Beans

Thurs. AM           Pea Soup revisited

Thurs. PM            Roast Leg of Lamb with Garlic and Fresh Herbs

                             Pumpkin Risotto, Honey Glazed Parsnips

Fri AM                 Portuguese Kale Soup Revisited

Fri. PM                 Chicken Schnitzel

                             German Potato Salad Served Warm LCFTH

                             German Red Cabbage w/Green Apples  & Caraway CCI

Sat. AM               Challah French Toast

Sat. PM                La Tartiflette (Bacon, Potato Cheese and Wine Casserole) FCF 129

                             Poulet Roti Le Oranges et au Olives Noires

                             (Roast Chicken with Oranges and Black Olives) FCF 122

                             Broccoli

Sun. AM              Scrambled Eggs, Bacon

Sun. PM               Pork Stew with Root Vegetables OP-MS

                             Peasant Bread, Salad