MENU OF THE DAY
ROASTED QUARTER CHICKEN
CHICKEN BREAST WITH CAPERS AND MUSHROOMS IN LEMON SAUCE
ROASTED PORK LOIN
TRIP-TIP BEEF SLICE WITH ONIONS
BAKED TILAPIA WITH BRUSCHETTA ON TOP
HONEY FRIED CHICKEN
SIDE
NAVY BEANS-VEGETABLES
WHITE RICE
YELLOW RICE
MASHED POTATO
MIXED VEGATBLES
FARFALLE PASTA IN PINK SAUCE
VEGETABLE QUISH
SOUP
CREAM OF VEGETABLES
CHICKEN-VEGETABLES
Tuesday, March 28, 2017
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