Dinner Menu for May 18 & 19

Grilled Ribeye Steak with Garlic Butter Served withal Baked Potato and Sautéed Green Beans

Cornmeal Crusted Catfish Served Over Red Rice Pilaf with Sautéed Green Beans

Sautéed Chicken Breast with White Wine Sauce, Water Chestnuts, and Diced Peppers Served with Red Rice Pilaf and Sautéed Green Beans

*Vegetarian-Stir-fry Mixed Vegetable Served over Pappardelle Pasta~Broccoli, Edamame, Artichoke Hearts, Roasted Tomatoes, Mushrooms~with a Spicy Tomato Sauce, Fresh Parmesan, and Crunchy Sweet Potatoes