Friday, January 23
SOUP: Creamy Tomato Basil, served with Hard Roll
SANDWICH: Grilled Ham, Cheddar, Blue Cheese, & Apricot-Dijon on Rye
QUICHE: Lorraine, served with Fruit Salad and Hard Roll (Other flavors may be available)
ENTREE: Baked Spaghetti, served with Petite Salad and Hard Roll