On The Menu

Over the last 9 years, the St. Anthony Dining Room has gone from serving processed and packaged foods to serving fresh, local, and organic. This was not an overnight change, but with two very focused and determined staff members, Director Cissie and Manager Michael, the Dining Room at St. Anthony has gotten just the face-lift it needed. “San Francisco’s hungry are not just hungry for food, but also hungry for nutrition, improved health, and hungry to be treated with dignity and respect,” said Cissie. Now, instead of ordering packaged foods, St Anthony’s looks to the SF Food Bank and local farmer’s markets for fresh and nutritious produce. We begin this final week of February with sweet and sour pork, served as usual with rice and fresh vegetables, a delicious Asian inspired meal. Pineapple, a major ingredient in the sweet and sour sauce, is a fantastic source for Vitamin C and is also low in sodium and fat. In celebration of Mardi Gras, or Fat Tuesday, the Dining Room will be serving traditional Jambalaya, a French and Spanish influenced dish with origins in the South, more specifically Louisiana. After the festivities, vegetarian Tuscan bean stew, is sure to satisfy our religious guests on Ash Wednesday, as Catholic tradition requires many meatless feasts throughout the season of Lent.

Feb 23 Sweet & Sour Pork: With rice and vegetables

Feb 24 Mardi Gras Jambalaya: Chicken and smoked sausage

Feb 25 Ash Wednesday Tuscan Bean Stew: White beans and vegetables

Feb 26 Chilaquiles: Chorizo, tortillas, and egg baked in chili sauce, topped with cheese

Feb 27 Fettuccini Alfredo: Cheese sauce over pasta

Feb 28 Chef’s Choice

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