TCTC 2018
 

Monday

  • Chicken Parmesan

                           Lightly breaded and topped with marinara, mozzarella, and Parmesan cheese served

                     over Penne Pasta (Nut, Soy, Shellfish free)

  • Cranberry Quinoa Couscous Salad (Nut, Egg, Soy, Shellfish free, Vegetarian)

  • Seared Steak Salad (Gluten, Nut, Dairy, Egg free)

                            Sliced steak served over sturdy greens with caramelized red onions and dressing



Tuesday

  • Chicken Cordon Bleu

                     Lightly breaded and filled with Honey Ham and Gruyere Cheese (Nut, Soy, Shellfish

                      free)

  • Wild Mushroom Ravioli

                            Tossed with Caramelized vegetable medley and brown butter (Nut, Soy, Shellfish free,

                     Vegetarian)

  • Open Faced Salmon Salad on Grilled Pita

                      Grilled marinated salmon served on a warm gluten free pita with spring greens,

                      couscous and quinoa blend, Greek yogurt, boursin cheese, and lemon juice

                       (Gluten, Nut, Egg, Soy, Shellfish free)



Wednesday

  • New England Pot Roast with Vegetables

                     Stewed eye round of beef, carrots, potatoes, and onions (Gluten, Nut, Egg, Soy,

                     Shellfish, Dairy free)


  • Pearl Barley and Tomato Salad with Herbs

                      Garden greens, vine ripened cherry tomatoes, Persian cucumbers, chopped mint

                      tossed with fresh lemon juice and olive oil vinaigrette (Nut, Dairy, Egg, Soy,

                      Shellfish free, Vegetarian)


  • Pan Seared Tilapia

                      with Citrus Infused Roasted Vegetable Couscous, lemongrass beurre blanc and

                      sautéed spinach (Gluten, Nut, Egg, Soy, Shellfish free)