Monday: Meat and meatless lasagna. Choose from traditional ground beef, lasagna or veggie lasagna (spinach, onions, and mushrooms) Served with a side salad and garlic bread.

Tuesday: Seafood pasta. Fettuccine tossed with shrimp, halibut, and baby clams in Alfredo sauce. Serve with flatbread.

Wednesday: “Wellington Wednesday” chef Jocelyn‘s beef Wellington topped with homemade brown gravy. Served with baked potato and steamed veggies.

Thursday: Beef or Cheese Raviolis with your choice of Alfredo or Marinara sauce. Served with a side salad.

Friday: St. Louis style ribs topped with barbecue sauce, served with baked potato and coleslaw.