OCTOBER 25 AND 27: ITALIAN
Focaccia accompanied by olive oil.
An Italian classic soup of small-diced tomatoes, carrots, potatoes and aromatics, sautéed in bacon fat and then simmered for two hours in chicken stock. Garnished with fresh chiffonade basil and pecorino Romano.
$1.95 cup / $2.25 bowl
Torn bread, medium-diced heirloom tomatoes and bâtonnet cucumbers, small-diced red and yellow bell peppers, soaked in basic vinaigrette. Topped with shaved Parmigiano-Reggiano.
Portobello and Prosciutto Panini
Marinated portobello mushroom caps, thinly sliced prosciutto and herbed ricotta mixture on a sourdough bread panini. Served with pesto gnocchi and roasted spaghetti squash.
Chicken Piccata with Lemon Caper Sauce
Pan-fried scalloped chicken breast served with a caper lemon sauce, fettuccine with tomatoes and cheese, eggplant Parma-style and buttered Broccolini.
Plated dessert consisting of ladyfingers, mascarpone gelato, shaved chocolate and espresso sauce.
Soft drinks, regular iced tea and flavored tea of the week.
NOVEMBER 1 AND 3: LUXURIOUS LOUISIANA
NOVEMBER 8 AND 10: GO GREEK!
NOVEMBER 15 AND 17: MAGICAL MEXICO
NOVEMBER 22: CHEF'S CHOICE BUFFET
NOVEMBER 29 AND DEC. 1: LIVE ACTION BUFFET
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.