Monday, February 9
Grilled Chicken Breast w/Marsala Cream Sauce served with
Classic Mashed Potatoes and Roasted Asparagus

Tuesday, February 10
Pan-Seared Salmon w/Artichoke Hearts, Tomatoes, and Capers served with
Rice Pilaf and Sautéed Vegetables

Wednesday, February 11
Spaghetti & Meatballs served with
Caesar Salad and Herbed Focaccia Bread

Thursday, February 12
Grilled Pork Chops w/Cream Gravy served with
Smoked Gouda Mashed Potatoes and Sautéed Green Beans

Friday, February 13
Pan-Seared Redfish w/Creole Cream Sauce served with
Cheddar Grits and Sautéed Zucchini, Squash, and Mushrooms