SENIOR LUNCH MENUS
MONDAY: Bruschetta chicken, bowtie pasta, spinach, garlic breadstick, grape juice, pound cake with berries.
TUESDAY: Roast pork wit gravy, smashed potatoes, peas and onions, rye bread, applesauce.
WEDNESDAY: Sausage and peppers, pasta salad, green beans, club roll, tropical fruit.
THURSDAY: Spaghetti, meatballs with sauce, California blend vegetables, garlic bread, fresh fruit.
FRIDAY: Cream of carrot soup, tuna salad plate with chick peas and French dressing, beet salad, roll, pears.
WEEK OF OCT. 21
MONDAY: Beef and broccoli, brown rice with pineapple, Oriental blend vegetables, rye bread, Mandarin oranges.
TUESDAY: Italian wedding soup, meat loaf with gravy, smashed potatoes, mixed vegetables, wheat bread, fresh fruit.
WEDNESDAY: Pulled pork, sweet potato tots, broccoli slaw, corn bread, applesauce.
THURSDAY: Chicken pot pie, baked acorn squash, Scandinavian blend vegetables, biscuit, orange juice, fruit pie.
FRIDAY: Grandioli with sauce and cheese, cannellini beans, zucchini, Italian bread, fresh fruit.