Monday, October 20
Grilled Chicken Breast w/Artichoke Hearts and Capers served with
Classic Mashed Potatoes and Roasted Asparagus

Tuesday, October 21
Pan-Seared Salmon w/Tomato-Basil Cream Sauce served with
Lemon Rice and Sautéed Green Beans

Wednesday, October 22
Spaghetti & Meatballs served with
Caesar Salad and Herbed Focaccia Bread

Thursday, October 23
Grilled Pork Chops w/Cream Gravy served with
Mashed New Potatoes and Sautéed Zucchini, Squash, and Mushrooms

Friday, October 24
Cornmeal-Crusted Redfish w/Creole Cream Sauce served with
Rice Pilaf and Sautéed Vegetables