On The Menu

The entire Dining Room staff at St. Anthony’s is determined to serve their guests the most nutritious meal possible. In addition to the main course, each meal also includes fruit, vegetables, bread, beverage, and dessert! Nutrition plays a relatively major role in most people’s food intake; however, because 25% of St. Anthony guests rely on the foundation for all of their meals, nutrition becomes that much more important. While I was visiting the Dining Room last week I noticed a few bowls of beautifully plump pears, they caught my eye because the usual fruit suspects tend to be apples and bananas. A Tweet by the SF Food Bank answered my quandary, as it explained that Harry & David donated 44,561 pounds of pears on March 5th!

This week’s menu contains three different spicy options—Chile Verde, Cajun Mac and Cheese, and Pork Adobo. The dishes are not overwhelmingly spicy, but the various peppers and spices used in preparation create amazing layers of flavor.  A few American classics will also be served this week, including meat loaf and tuna casserole. The tuna of course, will be served on Friday, so that our Catholic guests can observe their Lenten tradition.

Mar 8 Carolina Chicken: chicken, bacon, and corn in cream sauce

Mar 9 Chile Verde: shredded pork simmered in green sauce

Mar 10 Cajun Mac and Cheese: lightly seasoned with Cajun spices

Mar 11 Chef’s Choice

Mar 12 Meat Loaf: with mashed potatoes and vegetables

Mar 13 Tuna Casserole: angel hair pasta vegetables baked in cream sauce

Mar 14 Pork Adobo: seasoned with smoked paprika, saffron, orange, and fennel

Please check back for weekly installments of On The Menu!