Menu for the week of November 5th.
1-Roasted pork tenderloin with port wine applesauce, spaghetti squash and cranberries, roasted fresh herb fingerling potatoes.
2-Pink vodka sauce over ziti and chicken breast, spinach salad with raspberry vinaigrette, sliced strawberries, feta cheese and toasted pine nuts.
3-Rosemary beef tenderloin with sauteed crimini mushrooms, truffle mashed potatoes, and steamed baby carrots.
4-Wine glazed chicken with basmati rice and a peppery greens salad with walnuts, poached pears, dated and balsamic champagne vinaigrette.
5-Pan broiled beef tenderloin, with whiskey sauce, diced tomato salad and roasted cauliflower.
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