Pan seared chicken breast simmered in a sauce of garlic, lemon, capers and parsley. Served with roasted garlic mashed potatoes and a side of fresh vegetables.

Atlantic salmon filet marinated and roasted with teriyaki glaze served with lo-mein noodles and fresh steamed Asian vegetable blend.

Add a crisp garden salad or pair it with this week's soup for lunch or a light dinner. Crisp greens, cucumber, grape tomatoes, and sharp cheddar cheese. Dressing of the Month:  Raspberry Vinaigrette

Don't miss this one! Roasted white and yellow corn in a creamy seafood broth with potatoes, celery, bacon and lump crabmeat.

Tender cuts of thin-sliced, seasoned London broil on a bed of crisp romaine lettuce topped with parmesan cheese and finished with deviled eggs and fresh cherry tomatoes.

Boneless chicken breast, marinated in tequila and lime, then grilled and topped with cheddar queso sauce and fresh pico de gallo. Served with Mexi-rice, black beans and corn.

A trio of grilled meats including grilled bratwurst, spiced shrimp and sliced chicken breast. Served with creamy Mac n' cheese and fresh steamed vegetables.

Add a crisp garden salad or pair it with this week's soup for lunch or a light dinner. Crisp greens, cucumber, grape tomatoes, and sharp cheddar cheese. Dressing of the Month: Raspberry Vinaigrette

Don't miss this one! Roasted white and yellow corn in a creamy seafood broth with potatoes, celery, bacon and lump crabmeat.