October 6, 2014

MENU FOR THE WEEK OF OCTOBER 6, 2014

Mon. AM             Egg Salad Sandwiches on Pumpernickel Rolls

Tues. AM             Brussels Celeriac Soup with Croutons f/i

Tues. PM              La Lartiflette (Bacon, Potato, Cheese, White Wine)

                             Poulet Roti Les oranges at au Olives Noire

                             Broccoli

Weds. AM            Grilled Sausages

Weds. PM            Pork Stew with Root Vegetables

                             Peasant Bread, Salad

Thurs. AM           Chicken Chili in Tortilla Shells f/i

Thurs. PM            Irish Beef Stew f/i

                             Salad

Fri. AM                Pasta with Bolognese Sauce f/i

Fri. PM                 Key West Pork Chops (Pork Chops Baked on a Bed of Rice with

                                      Tomato Juice Topped with Onion, Lime Slices and Chili Sauce CCI

                             Salad

Sat. AM               Bacon Egg and Cheese on a Roll

Sat. PM                Chinese Chicken Wings CCII

                             Eden’s Pot Roast with Red Wine and Sun Dried Tomatoes VB

                             Mashed Potatoes, Sautéed Green Beans

                             French Apple Cake AMFT 432

Sun. AM              Tuna Melts

Sun. PM               Mustard Batons AMFT

                             Roast Turkey with Julia Child’s Prune Sausage & Apple Stuffing WTC 185

                             Steamed Rice

                             Emeril’s Pear and Parsnip Puree FTF

                             Julia Child’s Chocolate Mousse with Whipped Cream JCI

Mon. AM             Pulled Pork Sandwiches f/i

Mon. PM              Julia Child’s Shrimp Quiche with Madeira JCI

                             Rack of Lamb with Dried Cherries and Green Peppercorn Sauce

                             Julia Child’s Gratin Daupinois (Scalloped Potatoes) JC1 523

                             Roasted Asparagus

                             Jasper White’s Indian Pudding with Vanilla Ice Cream JWCFNE 305