APPETIZER

Choice of soup or salad

ENTREES

MONDAY

• Herb seared salmon with sun dried tomato vinaigrette
• Roasted Cajun pork loin with mango chutney
• Sautéed chicken and shrimp with cherry tomatoes, shiitake mushrooms, garlic, parmesan cheese and basil over penne pasta
• Mustard crusted chicken with honey balsamic glaze

TUESDAY

• Charbroiled top sirloin with rosemary-blue cheese crust
• Chicken and shrimp picatta with artichoke hearts over angel hair
• Baked cod with crabmeat maison
• Chipotle orange-glazed chicken with pineapple salsa

WEDNESDAY

• Thai tomato basil shrimp stir fry over ginger scallion rice
• Cajun seared salmon with mango salsa
• Honey bbq glazed chicken with sautéed peppers and onions
• Port wine and garlic marinated London broil with wild mushroom demi glace

THURSDAY

• Chili-spiced chicken with Mediterranean salsa
• Baked flounder with lobster crumbs and lemon caper beurre blanc
• Veal picatta with sun dried tomatoes over penne pasta
• Charbroiled top sirloin over wild mushroom risotto with blue cheese sauce

FRIDAY

• Sweet and sour chicken stir fry over ginger rice
• Pan seared salmon with rum infused peach beurre blanc
• Veal parmesan over angel hair pasta
• Crispy pork medallions with sautéed tri-colored peppers and roasted garlic demi glace

SATURDAY

• Memphis spiced top sirloin with a roasted poblano pepper and cherry tomato relish
• Chicken marsala with crimini mushrooms over angel hair pasta
• Cajun shrimp over butternut squash risotto with grilled asparagus
• Baked scallops and cod with curry crust and soy reduction

SUNDAY

• Asian marinated salmon with wasabi-lime beurre blanc
• Roasted pork loin over sausage corn bread stuffing with gravy
• Portuguese steamed mussels with chorizo sausage, garlic, basil, tomatoes and white wine
• Pan-seared chicken breasts with tarragon mushroom sauce

DESSERTS

Choice of Key lime pie or cheesecake with strawberries

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