What's On The Menu? Spring 2004

Saturday 15 May 2004

Beef Meatloaf Infused with
Roasted Rosemary Garlic, Vinegared Green Pepper
& Diced Red Onion
topped with Mashed Roasted Cherry Tomato
Lingonberry Syrup & Tomato Paste

Casserole of Peas & Carrots
With Cream of Mushrooms
Topped with Crusty Parlano Cheese
Sprinkled with Fresh Lime

Side of
Semi Blanched Soy-Buttered Sweet Baby Broccolini



Sunday 16 May 2004

Iceberg Salad Dressed with
Green Pepper Vinegarette Lingonberry Lemon
With Padano Cheese & Toasted Rosemary Pignoli
& Toasted Smoked Bacon Bits

Thin Spaghetti & Swedish Meatballs
In Honey Hand Crushed Plum & Roasted Cherry Tomatoes & Garlic Cloves
Topped with Garlic Herb Goat Cheese



Monday 17 May 2004

Modificato Thin Spaghetti & Swedish Meatballs
In Honey Hand Crushed Plum & Roasted Cherry Tomatoes & Healthy Bunch of Garlic Cloves
Smothered with Garlic Herbed Goat Cheese
Red Wine & Vietnamese Sweet Sour Juice
Pignoli & Toasted Smoked Bacon Bits



Tuesday 18 May 2004

Casserole of Beef Brisket Strips
Topped with Fresh Diced Red Onion &
French Cut Green Beans with Cream of Mushrooms
Crusted with Sharp Cheddar Cheese



Sunday 23 May 2004

Baby Leaf Spinach Salad
With Tomato Avocado & Thick-Baked Bacon Bits
& Hard-Boiled Eggs Goat Cheese Crumbles
With Toasted Rosemary Garlic Pignoli
Dressed With Grapeseed Oil Bacon Drippings
& Lingonberry Syrup Balsamic Vinaigrette