Menus are subject to change without notice.
Bread and soup served daily.
Suggested contribution - $3.50/per person.
March 13 - grilled chicken breast, meatballs, spaghetti, baked potato, broccoli, creamed corn with stew vegetables, apple crisp, baked apple and fruit bowl.
March 14 - St. Patrick's meal, birthdays celebrated at 11:30 a.m.
March 15 - oven baked fish, ham and beans, tossed salad, carrots, waldorf salad, tapioca pudding, jell and fruit bowl.
March 18 - pork riblett, taco bar, baked sweet potato, zucchini and tomatoes, refried beans, taco fixings, fruit cocktail cake and fruit bowl.
March 19 - turkey and dressing, beef enchilada, mashed potato with gravy, cabbage and carrots, refried beans, pineapple delight and fruit bowl.
March 20 - citrus roasted chicken, spaghetti, california blend, cooked apples with raisins, tossed salad, cookies and fruit bowl.
March 21 - hot ham and cheese, beef and noodles, green beans, marinated vegetables, scalloped potatoes, strawberry shortcake, applesauce, jello and fruit bowl.
March 22 - brunch.
March 25 - grilled chicken breast, soft taco, broccoli, lettuce, roasted red potatoes, tomatoes and cheese, brownies, jello and fruit bowl.
March 26 - roast beef, corn dog, cabbage and carrots, mashed potatoes with gravy, baked beans, apple cobbler, pudding and fruit bowl.
March 27 - pork chop, shredded beef, roasted vegetables, peas, mandarin yogurt delight, fruit bowl.
March 28 - meat loaf, pork tamale, baked yams, green beans, corn casserole, pineapple upside down cake, fruited jello and fruit bowl.
March 29 - swiss steak with rice, chicken bites, spinach, mixed vegetables, beets, chocolate pie, pudding and fruit bowl.