Lunch Menu
Wednesday, March 4: Spaghetti with meat sauce, veggies, Caesar salad and fruit.
Friday, March 6: Pork with apple chutney, mashed potatoes, Nantucket veggies, garden salad and fruit.
Wednesday, March 11: Tuna casserole, broccoli florets, garden salad and sliced peaches.
Friday, March 13: Corned beef and cabbage, potatoes colcannon, Irish soda bread and fruit.
Wednesday, March 18: Ham salad on pita, chef’s soup, garden salad and vanilla pudding.
Friday, March 20: Herb baked fish, rainbow potatoes, mixed veggies, kale salad and fruit.
Wednesday, March 25: Swedish meatballs over brown rice, green beans, garden salad and sliced peaches.
Friday, March 27: Fish tacos on corn tortillas with roast, sweet potato, spinach salad and tropical fruit.
All menus are subject to change due to food cost and availability Gluten-free entrée available (ask). Entrée salad available daily.
