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August 4th Through August 10th

Grilled Flat Iron Steak

Topped With Gorgonzola Cheese With Roasted Sweet Potatoes & Grilled Summer Squash

Chorizo Beef Meatballs

Served Over Fresh Pasta With Sauteed Peppers, Mushrooms & Onions With Fresh Tomato Sauce

Tomato Basil Quiche

Smoked Fillet Of Salmon

Topped With A Tomato Cucumber Relish Over Lentils With Feta, Calamata Olives & Sundried Tomatoes

Sauteed Sea Scallops

Over Fresh Pasta With Lemon Caper Sauce & Blanched Sugar Snap Peas

Chicken Stuffed With Spinach & Sundried Tomatoes

Over Saffron Cous Cous & Roasted Seasonal Vegetables

Sage Roasted Chicken Quarters

Over Whipped Sweet Potatoes & Sauteed String Beans

Eggplant Parmesan

Over Fresh Pasta With Tomato Basil Sauce (Vegetarian)

Zucchini & Yellow Squash Pasta

Tossed With Basil Pesto Cream Sauce Accompanied By Roasted Beets (Vegan)

Butternut Squash Soup
Dill Salmon Salad

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Menu

July 21st Through July 27th

Grilled Flat Iron Steak Stuffed With Spinach & Roasted Bell Peppers

Over Whipped Potatoes With Roasted Vegetable


Beef Tacos

With Sweet Peppers & Onions, Refried Black Beans & Mexican Rice

Roasted Cod With Basil Pesto

Over Whipped Sweet Potatoes & Sauteed Vegetables

MD Crab Cakes

With Herb Rice Pilaf & Grilled Local Corn

Grilled Chicken Basil Sausage

Over Sage Glazed Carrots & Whipped Potatoes

Chicken Stuffed With Wild Mushrooms & Spinach

Over Herb Cream Sauce, Rice Pilaf & Sauteed Green Beans

Grilled Zucchini Boats

Stuffed With Quinoa, Calamata Olives, Feta Cheese & Tomatoes (Vegetarian)

Vegan Meatballs

Over Rice Noodles With Tomato Basil Sauce (Vegan)

Chilled Watermelon Gazpacho
Chicken Vegetable Salad With Lemon Vinnaigrette

Sweet Corn Quiche