weekly menu March 2-7
Soups:
Black bean
Tuscan Tomato
Chicken Noodle
Three Cheese Potato
Empanada: Grilled steak, carmelized onion, gorgonzola, pine nuts
To The Last Drop Meatloaf
Mediterranean Chicken with Couscous
Fresh Fettucini with Arrabbiata Sauce
Spicy Thai Peanut Noodles with Roasted Chicken
Baked and Baked Again potatoes
Pork Tenderloin with Maple and Fig Balsamic Reduction and apple compote
Breadsticks and fresh baked Baguettes
Parmesan Wafers
To The Last Drop Congo Bars with dried cranberries, white chocolate and macadamia nuts


