menu for week of Nov. 4th

Fillet Mignon with a peppercorn cream sauce, white cheddar mashers and brussel sprouts

2-Pork tenderloin served over pumpkin risotto with roasted root veg

3-Chicken Marsala with mushrooms, tri-colored spiral pasta and marinated veggie side salad

4-Jumbo shrimp with white wine truffle sauce, asparagus and grape tomatoes, over angle hair pasta, green salad with pine nuts, raspberry vinaigrette and sliced strawberries.

5-Chicken saltimbocca, chicken breast wrapped in prosciutto, sauteed in a light lemon sauce, topped with provolone, green bean side salad and garlic bread