Wednesday, April 3, 2013 Menu

Breakfast

Serving Times
7 – 8:30 AM

Eggs Benedict
Poached eggs served on a toasted English muffin and Canadian bacon.
Topped with hollandaise sauce & served with golden hash browns.

Assorted Cold Cereal

Maple Brown Sugar Oatmeal

Blueberry Streusel Muffins

Fresh Strawberries

Choice of Beverages

Orange Juice * Tomato Juice * Cranberry Cocktail

Milk * Coffee * Hot Herbal Tea * Cappuccino * Latte

Lunch

Serving Times
11:45 AM – 1 PM

Chicken Scaloppini
Lightly breaded and baked with hints of rosemary

Grilled Chicken Breast

Asiago Mashed Potatos

Grilled Asparagus

Fresh Garden Salad

Tomato Basil Soup

White Chicken Chili

Black Forest Cake

Choice of Beverages

Assorted Bottled Sodas * Assorted Bottled Juices

Milk • Unsweetened Iced Tea * Hot Herbal Tea * Coffee • Cappuccino • Latte

Dinner

Serving Times
5 – 6:15 PM

Chicken Salad Croissant
Baked Chicken mixed with red grapes, slivered almonds,
mayonnaise and a hint of lemon. Served on a light and flakey croissant.

Fresh Mixed Fruit Salad

Cottage Cheese

Assorted Cheeses

Tomato Basil Soup

White Chicken Chili

Fresh Garden Salad

Freshly baked Chocolate Chunk Cookies

Triple Chocolate Brownies

Choice of Beverages

Assorted Bottled Sodas * Assorted Bottled Juices

Milk • Unsweetened Iced Tea * Hot Herbal Tea * Coffee • Cappuccino • Latte