Friday, March 6
SOUP: Clam Chowder, served with Hard Roll
SANDWICH: Grilled Mozzarella, Ricotta & Sundried Tomatoes with Red Onion and Black Olives on Italian Bread
QUICHE: Roasted Vegetable, with Fruit Salad & Hard Roll
ENTREE: Beef Stroganoff, served with a Petite Salad and a Hard Roll