November Menu

 Soups: (served with bread/rolls)

• Creamy Chicken Wild Rice
• Corn and Shrimp Chowder
• Fire Roasted Tomato Bisque
• Chicken Noodle
• Guinness Beef Stew
• Roasted Butternut Squash

Salads: (Can add chicken or shrimp)

• Iceberg lettuce wedge salad with Blue Cheese Dressing, Bacon, Tomatoes, red onion
• Southwest Chopped Salad with romaine, black beans, corn, tomato, red pepper, red onion, avocado. Choice of cilantro-lime vinaigrette or chipotle ranch dressing
• Creamy Caesar, homemade croutons, shaved parmesan
• Baby Spinach with Honeycrisp Apple, Candied Pecan, Sharp White Cheddar, Balsamic Dressing
• Moroccan Carrot and Chickpea Salad with Toasted Almonds and Mint

Mains:

• Baked Eggplant Parmesan, San Marzano Tomato Sauce, Angel Hair Pasta
• Quesadilla – (Can add Chicken or Shrimp) - Black Beans, Sweet Corn, Red Bell Peppers, Scallion, Spinach, Cheese. Homemade salsa & guacamole, Sour Cream.
• Citrus and Herb Roasted Chicken
• Chicken Pot Pie
• Cherry and Almond Chicken Salad with Croissants
• Roasted Pork Loin with Apples and Onions
• Italian Sausage with Peppers and Onions
• Shrimp Scampi – Served with pasta or with baguette (please specify)
• Orange and Soy Glazed Salmon
• Swedish Meatballs with Lingonberries

Sides:

• Yukon Gold Mashed Potatoes or Roasted Red Potatoes with Rosemary
• Sweet Potatoes; Mashed or Roasted with Raw Sugar and Chipotle Pepper
• Creamy Polenta
• Steamed Rice
• Wild Rice Pilaf
• Honey Glazed Carrots
• Roasted Acorn Squash with Brown Sugar & Pecans
• Steamed/Roasted Seasonal Vegetables
• Green Beans – Steamed with Lemon and Garlic
• Spicy Roast Cauliflower with Fresh Lime
• Stir Fried Chinese Vegetables