April’s Lunch Features

March 31st - April 4th

Monte Cristo – Egg battered ham, turkey & cheese sandwich then grilled drizzled with maple syrup

Spicy BMC Sausage - Italian sausage, peppers, onions & pasta, spicy tomato sauce  with cheddar cheese

Grilled Salad- Grilled wedge of iceburg lettuce  with tomato, bleu cheese, bacon bits & balsamic dressing

April 14th - 19th

Cajun Peppers – Pepper stuffed with Cajun rice, smoked sausage, tomatoes & hot peppers and pepper jack

Chesapeake Burger - Hamburger with crab meat & grilled tomato on a Kaiser roll with Old Bay mayonnaise 

Tropical Chicken Salad - Grilled chicken & pineapple with cashews, shredded coconut & citrus dressing

April 21st - 25th

Seafood Alfredo - Shrimp, scallops & broccoli  in a creamy Alfredo sauce served over fettucine pasta

Beef with the “Blues” – Beef, mushrooms & onions with blue cheese & sour cream  with mashed potatoes

Crab Cake Florentine - Crab cake over sautéed spinach w/ grilled tomato covered with a cheddar cheese

April 28th - May 3rd

 Mozzarella & Tomato Salad - Fresh mozzarella, yellow & red tomato & olives  on lettuce with vinaigrette

Turkey & Cucumber Wrap - Turkey, cucumbers & tomatoes  in a wrap with cream cheese & pesto

Baked Chili & Chips - Bowl of beef & bean chili baked with cheddar cheese served sour cream & tortilla chips

April’s Dinner Features

March 31st - April 4th

Veal Monte Cristo – Egg battered veal cutlet layered with slices of ham & Swiss cheese served over egg noodle in a creamy Swiss cheese & sherry sauce

Grilled Eggplant Napoleon – Slices of fried eggplant layered with ricotta cheese topped with grilled tomato  baked with Asiago cheese served with pasta Marinara

Calamari, Tomato & Capers - Calamari sautéed in olive oil with cherry tomatoes, roasted garlic, basil, capers & a splash of white wine served over fusilli pasta

April 14th - 19th

Parmigiana Sampler – Breaded & fried chicken cutlet and eggplant served with ziti pasta all covered with Marinara sauce baked with Parmesan & Mozzarella

Orange Chicken Marsala – Slices of chicken, spinach & mandarin oranges simmered in a creamy Marsala wine sauce with a splash of orange juice served over pasta

Cajun Stuffed Peppers – Bell peppers stuffed with Cajun seasoned rice, smoked sausage, tomatoes & hot peppers baked with spicy sauce & pepper jack cheese

April 21st - 25th

Gnocchi & Roasted Tomato Sauce - Roasted tomatoes crushed in a creamy bleu cheese sauce mixed with spinach & pine nuts served over homemade gnocchi

Shrimp & Basil Vinaigrette - Shrimp marinated in a Dijon mustard-basil vinaigrette then grilled served over pesto pasta & cherry tomatoes topped with lemon zest

Beef with the “Blues” – New York strip topped with grilled mushrooms & onions with a creamy blue cheese & sour cream sauce served with mashed potatoes

April 28th - May 3rd

Three Olive Pesto Chicken – Chicken breast, Black, Green & Kalamatra olives tossed pasta in a basil, olive oil, roasted garlic sauce topped with Asiago cheese

Balsamic Tuna - Balsamic seared sushi grade tuna steak served over wild rice accompanied with red & yellow tomatoes, fresh mozzarella & pesto vinaigrette

Steak with Dijon Stout Sauce – New York strip steak glazed with a sliced mushroom, Dijon mustard & stout beer sauce served with a roasted potato wedges