On The Menu

April is well underway at this point and sunshine has replaced the typical rainy days of February and March. This week’s menu features a number of chicken dishes, prepared in various ways. A few of the different flavors our guests will enjoy include:classic BBQ, Adobo w/ fennel and paprika, and chicken simmered in dijon mustard. For many of St. Anthony’s guests, the meal they eat in the dining room will be the only meal they eat that day. That means the nutritional value of every meal the dining room serves is that much more important. Almost 40% of our diners are over the age of 50, and their health depends on nutritious meals. Chicken is a great and economical way to provide our diners with the protein and low fat options they need. Meat-eaters rejoice, as Easter Sunday quickly approaches, and meat on Friday’s is once again acceptable. Easter Sunday’s meal will be Beef Bourguignon, a French recipe, traditional preparation includes simmering the beef in red wine (of course the alcohol is cooked out in the process), making the meat even richer and more tender.

April 6 Pork Braised in Coconut Milk: served with vegetables and rice

April 7 BBQ Chicken: fresh vegetables and mashed potatoes

April 8 Chicken Adobo: seasoned with orange, fennel, paprika, and saffron

April 9 Tortilla Casserole: layers of tortillas, chicken, salsa and cheese

April 10 Vegetable and Cheese Quiche: fresh veggies, cheese, and eggs

April 11 Chicken Dijon: simmered in mustard sauce

April 12 Easter Sunday Beef Bourguignon: served with carrots and mushrooms.

Please check back for weekly installments of On The Menu!