WEEKLY MENU:   FEB. 19-25^th, 2012

1.    ASIAN BARBECUED RIBS 

v  Tender pork back ribs with garlic, ginger, soy, Hoi Sin glaze 

2.   THAI PEANUT CHICKEN

v  boneless chicken breast with Thai peanut sauce 

3.   RED SNAPPER

v  fillet of snapper lightly coated and seasoned 

4.   HUNGARIAN GOULASH 

v  lean and tender steak braised with fresh tomatoes and sweet paprika

5.   COQ AU VIN

v  boneless chicken casseroled with carrots and mushrooms in a red wine sauce  

6.  SPAGHETIE AND MEATBALLS

v  Italian style meat balls in a Marinara sauce  

7.   PORK CUTLET

v  tender cutlet lightly seasoned sautéed golden brown with apple sauce

WEEKLY MENU:   Feb. 26 – March. 3, 2012

1.   ROAST BARON OF BEEF

v  with Yorkshire pudding, potato & gravy

2.   STUFFED CHICKEN NEPTUNE

v chicken breast filled with shrimp and crab with a lemon dill sauce

3.   TROUT FILLET

v  Boneless Rainbow trout, lightly breaded and seasoned

4.   BEEF LOUISIANNA CREOLE

v lean and tender beef braised with Sweet bell peppers, fresh mushrooms and tomatoes 

5.  ROAST QUARTER CHICKEN

v With  savory dressing and pan gravy

6.  SCANDINAVIAN FRIKADELLRS

v Danish style meat patty in creamy gravy

7.  BANGERS N’ MASHED

English style sausages with creamy mashed potatoes , green peas and