LUNCHDINNERSOUP
THURSDAY MAY 25
  • TURKEY HOT BROWN
  • MANDARIN ORANGE FRIED CHICKEN SALAD
  • FRIED PORK TENDERLOIN SANDWICH WITH SOUP
  • PARMESAN CRUSTED TILAPIA - A FRESH FILET OF TILAPIA, CRUSTED WIT A SEASONED PARMESAN BLEND, BAKED AND TOPPED WITH A PARMESAN CREAM CHEESE SAUCE. SERVED WITH SAUTEED ORZO COMBINED WITH RED PEPPERS, YELLOW PEPPERS AND BASIL ON A BED OF CHOPPED SPINACH.
 
  • BEEF NOODLE
FRIDAY MAY 26
  • FRIED FILLET OF COD WITH MACARONI & CHEESE
  • MANDARIN ORANGE FRIED CHICKEN SALAD
  • FRIED PORK TENDERLOIN SANDWICH WITH SOUP
 
  • PARMESAN CRUSTED TILAPIA - A FRESH FILET OF TILAPIA, CRUSTED WIT A SEASONED PARMESAN BLEND, BAKED AND TOPPED WITH A PARMESAN CREAM CHEESE SAUCE. SERVED WITH SAUTEED ORZO COMBINED WITH RED PEPPERS, YELLOW PEPPERS AND BASIL ON A BED OF CHOPPED SPINACH.
  • SHRIMP BISQUE
SATURDAY MAY 27
  • OPEN 3:00 PM
  • CHEF'S CHOICE
  • CHICKEN TORTILLA
SUNDAY MAY 28
  • OPEN 3:00 PM
  • 10 OZ NEW YORK PEPPERED STRIP STEAK SERVED WITH GARLIC MASHED POTATOES AND ASPARAGUS WITH A MUSHROOM BORDELAISE.
  • CHICKEN TORTILLA