On The Menu

Monday, June 8th Chile Verde Pork
Our tender Chile Verde Pork is a Mexican classic, with chunks of pork slow cooked in a subtle chile verde (roasted tomatillo and jalapeno) served with rice and vegetables.

Tuesday, June 9th Chicken Teriyaki
Food historians tell us teryaki was probably first made by Japanese cooks in the 17th century. Teri literally translated as “gloss” or “luster” and describes the sheen of the sauce that goes over the broiled (yaki) foods. St. Anthony’s version celebrates tenderly baked chicken with a sweet pineapple teriyaki glaze.

Wednesday, June 10, 2009 Chef’s Choice
Chefs choice days are always special at St. Anthony’s. Our professional, skilled, and clever chefs perform the true “Iron Chef”, and transform literally 2 tons of food into amazing and inspired meals. Want to know what our chefs concocted? You’ll have to make a trip to the Dining Room to find out!

Thursday , June 11th Tuna Salad
Tuna Salad has its roots in France, of all places, where Salad Nicoise, is delicately composed of tuna, green beans, hard boiled eggs, tomatoes, and onion. The hearty and high protein American version served at St. Anthony’s is dressed in mayonnaise with vegetables and served with lettuce.

Friday June 12th Pomegranate Chicken
la granada in Spanish, the pomegranate has been a recurring motif in art and literature for more than 2000 years. It is depicted in Chinese porcelains, Turkish textiles, Italian paintings, Norwegian coverlets, Spanish chests, Mexican embroideries and New Mexican colcha. It is mentioned in Greek mythology, in the Qur’an, the Bible and the Torah. Oscar Wilde wrote about it and Botticelli painted it. The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. It is widely cultivated throughout India and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa.

So when you get a taste of St. Anthony’s delicious Pomegranite Chicken, subtly seasoned with North African spices, know you are getting a taste of global cuisine, history, and culture.

Saturday June 13th Special Meal!! Feast of St. Anthony!!!
St. Anthony Foundation was named after St. Anthony of Padua, who Nearly 800 years ago, along with his contemporary, St. Francis of Assisi, spent his live walking alongside the poorest of the poor. St. Anthony’s celebrates the feast with a special meal.

Sunday June 14th Red Beans and Rice with Greens
Red beans and rice is an emblematic dish of Louisiana Creole cuisine, with red beans, and sweet and spicy seasonings that are cooked together slowly in a pot and served over rice. Served with the soul of soul food, collard greens, for a nutritious and vitamin efficient meal