Breakfast:

Selection of cold cereals

Old fashion hot oatmeal served with raisins and brown sugar  

OR    

Scrambled eggs, pork sausage links, pancakes served with warm maple syrup

Fresh fruit     

Selection of yogurt and low fat cottage cheese  

Danish pastry

Multi-grain bagels and English muffins and varieties of breakfast breads

Juice, Coffee and Tea

Lunch: 

Platters of luncheon meats ( roast turkey, honey ham, salami, pepperoni with selection of cheese)  

Tuna salad and deviled eggs are also available

Selection of whole wheat and rye breads, pita pockets and croissants

Homemade potato salad, tossed green salad, three bean salad and Cole slaw.  

Sliced garden tomatoes and cucumbers

Trays of pickles, olives and various relishes and condiments

Juices, Coffee, Tea, Spring Water

Dinner:

Entree selections include:

Stuffed pork loin with roasted russet potatoes and seasonal vegetables.

Chicken Marsala with seasoned egg noodles and seasonal vegetables

Baked filet of Sole with mashed or baked potatoes and seasonal vegetables.

Vegetarian lasagna with seasonal vegetables

All meals are served with tossed green salad and warm breads

A variety of desserts may be served for both lunch and dinner, including: 

Seasonal favorites - strawberry shortcake and fresh apple, blueberry and pumpkin pies.

Ice cream sundaes and flavors of Italian ice served with fresh baked cookies are also available.  

Fresh fruit is a constant.

Desserts are also tailored to the groups' requests

Juices, Coffee, Tea, Spring Water