Soups:

Italian Tortellini

Chicken Wild Rice and Mushroom

Potato Corn Chowder

Tuscan Tomato

Entrees:

Ellie’s Lemon Chicken

Vegetarian Lentil and Brown rice with apricots, carrots and carmelized onion

Crab Cakes over mixed greens, raw corn, sweet bell peppers and black beans with lemon tarragon dressing

Pulled Pork Bbque

Pork Tenderloin with dijon mushroom sauce and wild rice

Ravioli, mushrooms, asparagus, sundried tomatoes, pine nuts with a light basil cream sauce

Stuffed shells

Chicken Salad

Caprese salad

Pasta salads

**Breakfast, Saturday, April 24    8 a.m.-11 a.m.

Baked Oatmeal with warm apple compote

Fresh fruit

Quiches- whole or by the slice

Sausage, mushroom and onion and white cheddar

Tomato basil

Lorraine

Muffins, Scones, Croissants and House granola

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