Week 4 March 7th


Entree:

  • Baby Spinach and Provolone Stuffed Chicken Breasts with Wild Mushroom Faro
  • Slow Cooked Sliced Beef Brisket with Gouda Mac and Cheese and Maple Roasted Brussel Sprouts
  • Crab Stuffed Portobello Mushroom Caps (vegetarian)
  • Penne Pasta and Mini Meatball Baked Ziti, Garlic and Lemon Broccolini

Kid Menu: 

  • Cheese Quesadillas with Rice
  • Penne Pasta Alfredo
  • Chicken Nuggets and Tater Tots

Salads: 

  • Arugula Salad with Yellow Peppers, Shredded Carrots and Feta
  • Chopped Southern Salad with Bacon and Pecans

Dessert: 

  • Southern Banana Pudding