Menu
First Course
• Windows House Salad.
- Romaine leaves with grape tomatoes, cucumbers, and ranch dressing.
ENTRÉE
• Baked Chicken Quattro Formaggi
-Boneless chicken breast with seasoned breadcrumbs and Italian herbs, stuffed with four cheeses
• Whole Roasted Baby Yukon Gold Potatoes with Scallions and Black Pepper
• Tuscan Medley of Vegetables
-Green beans, yellow squash, zucchini, red peppers, and carrots
• Fresh Bread and Butter
VEGETARIAN ENTRÉE
• Portobello Mushroom Ravioli with Red Sauce
• Whole Roasted Baby Yukon Gold Potatoes with Scallions and Black Pepper
• Tuscan Medley of Vegetables
-Green beans, yellow squash, zucchini, red peppers, and carrots
• Fresh Bread and Butter
DESSERT
• Bite Sized Dessert Bar
- Fruit Kabob
- Triple-dark chocolate brownie
- Miniature cheesecakes
If you have food allergies, please see Ms. Schmitt in the library for a menu that will meet your needs.
• Windows House Salad.
- Romaine leaves with grape tomatoes, cucumbers, and ranch dressing.
ENTRÉE
• Baked Chicken Quattro Formaggi
-Boneless chicken breast with seasoned breadcrumbs and Italian herbs, stuffed with four cheeses
• Whole Roasted Baby Yukon Gold Potatoes with Scallions and Black Pepper
• Tuscan Medley of Vegetables
-Green beans, yellow squash, zucchini, red peppers, and carrots
• Fresh Bread and Butter
VEGETARIAN ENTRÉE
• Portobello Mushroom Ravioli with Red Sauce
• Whole Roasted Baby Yukon Gold Potatoes with Scallions and Black Pepper
• Tuscan Medley of Vegetables
-Green beans, yellow squash, zucchini, red peppers, and carrots
• Fresh Bread and Butter
DESSERT
• Bite Sized Dessert Bar
- Fruit Kabob
- Triple-dark chocolate brownie
- Miniature cheesecakes
If you have food allergies, please see Ms. Schmitt in the library for a menu that will meet your needs.