Sunday, May 4
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Option 1: Baked Fish with Sundried Tomato Butter Sauce, served with Butter-Boiled Potatoes and Seasonal Vegetables
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Option 2: Perogies with Sautéed Onions and Sour Cream, served with Butter-Boiled Potatoes and Seasonal Vegetables
Dessert/Fruit: Selection of Whole Fresh Fruits
Monday, May 5
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Option 1: Teriyaki Chicken Rice Bowl with Bean Sprouts and Broccoli
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Option 2: Tofu & Edamame Bean Teriyaki Rice Bowl with Bean Sprouts and Broccoli
Dessert: Cakes
Tuesday, May 6 (All Vegetarian Day)
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Pasta Bar: Penne or Linguini served with Alfredo or Marinara Sauce
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Side: Garlic Bread and Vegetables
Dessert/Fruit: Selection of Whole Fresh Fruits
Wednesday, May 7
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Option 1: Prawn & Sausage Gumbo with Steamed Rice and Seasonal Vegetables
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Option 2: Vegetable Sausage & Mushroom Gumbo with Steamed Rice and Seasonal Vegetables
Dessert: Ice Cream
Thursday, May 8
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Option 1: Cajun-Rubbed Whole Leg Chicken with Herb-Roasted Potatoes and Coleslaw
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Option 2: Vegetarian Meatloaf with Gravy, Herb-Roasted Potatoes, and Coleslaw
Dessert/Fruit: Selection of Whole Fresh Fruits
Friday, May 9
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Option 1: Homemade BBQ Pork (Char Siu) with Hoisin Dipping Sauce, Jasmine Rice, and Asian Vegetables
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Option 2: Stir-Fried Eggplant with Tofu Bits, Jasmine Rice, and Asian Vegetables
Dessert/Fruit: Selection of Whole Fresh Fruits
Reservations and Meal Changes
Please make reservations or request meal changes at least one day in advance before noon for dinners on Tuesday through Friday, and by Friday before noon for Sunday and Monday dinners.
Reservations and changes can be made via email at sjcculinary@gmail.com or by calling 822-5857. Thank you!