Monday, April 21
Grilled Chicken Breast w/Tomatoes & Capers served with
Classic Mashed Potatoes and Sautéed Green Beans

Tuesday, April 22
Pan-Seared Redfish w/Chipotle Cream Sauce served with
Chorizo Rice and Roasted Asparagus

Wednesday, April 23
Spaghetti & Meatballs served with
Caesar Salad and Herbed Focaccia Bread

Thursday, April 24
Pan-Fried Pork Chops w/Black Pepper Cream Gravy served with
Cheddar Mashed Potatoes and Grilled Vegetables

Friday, April 25
Grilled Shrimp w/Lemon-Garlic Cream Sauce served with
Greek Pearl Couscous and Sautéed Zucchini, Squash, and Mushrooms