menu for week of Feb. 18th

-Bacon wrapped jumbo shrimp, steamed asparagus and black sea salt, truffle mashed potatoes.

2-Tender chicken breast with a beurre noisette sauce over angle hair pasta, green beans and baby carrots with parsley.

3-Roasted rack of lamb with fresh herb mint sauce, cucumber, red onion and mango salad and Israeli cous cous.

4-Apricot, goat cheese and sage stuffed chicken breast with a fresh ginger sauce, steamed veggie medley and saffron rice.

5-Beef tenderloin with roasted shallots, steamed brussel sprouts and potato rosti (a traditional Swiss dish, like crispy hash brown cakes).