Menu – March 27 – April 3

SOUP

Tomato vegetable broth

SALAD

Carrot Slaw

ENTREES

Artichokes and Cannelini Beans with veal sausages

Chicken scalopini with havarti sauce, parpadelle pasta and vegetables

Pork and spinach meatloaf with roasted potatoes

DESSERT ($3/portion)

Olive oil and lemon