In addition to our take-out & curbside ordering Monday - Friday for Breakfast & Lunch
We are offering our Family Style Fresh Daily Meal $45 for 4 -6 people
Please place orders by 3pm for next days delivery or pickup (916)645-1251
For Monday's Meal you can leave a detailed message on the recorded line
(please leave name & phone number)
Pick up from 1:00-3:00pm
Deliveries Available from 3:00-5:00pm
Don't Forget to add Dessert to your order
Mixed Berry Rhubarb, Apple Pie, Carrot Cake, Lemon Bar,
Raspberry Shortbread Bar, 7-Layer Bar,
Flourless Chocolate Torte... ask about our daily treats
. . . . . . . . . . . . .
Week of April 19th -April 23rd
Monday 4/19
Pasta Primavera Bake
(Penne Pasta with Carrots, Peas, Asparagus & Zucchini in an Alfredo Cream Sauce)
Mixed Green Salad with Mandarins, Walnuts, Feta & a Citrus Vinaigrette
Garlic Bread
Tuesday 4/20
Beef Enchilada Casserole
Southwestern Salad with Chipotle Ranch
Chips & Salsa
Wednesday 4/21
Mongolian Pork Chops
Seasoned Wild Rice
Broccoli & Red Peppers
Thursday 4/22
Spinach & Ricotta Stuffed Chicken Breast
Rosemary Roasted Potatoes
Mixed Greens with Dried Cranberries, Glazed Pecans, Feta & Balsamic Vinaigrette
Friday 4/23
Traditional Italian Lasagna
Garden Salad with Italian Dressing
Garlic Bread
. . . . . . . . . . . . .
Week of April 26th -April 30th
Monday 4/26
Turkey Parmesan Zucchini Boats
Mixed Green Salad with Mandarins, Walnuts, Feta & a Citrus Vinaigrette
Garlic Bread {Gluten free available upon request}
Tuesday 4/27
Beef Tamale Pie
Southwestern Salad with Chipotle Ranch
Chips & Salsa
Wednesday 4/28
Wine & Herbed Marinated Tri Tip of Beef
Mashed Potatoes
Green Beans Sautéed with Shallots & Almonds
Thursday 4/29
Crack Chicken
(Roasted Bone in Chicken Quarters Seasoned with Lemon an a Blend of Italian Seasonings)
Rosemary Roasted Potatoes
Mixed Greens with Dried Cranberries, Glazed Pecans, Feta & Balsamic Vinaigrette
Friday 4/30 {Vegetarian}
Ricotta & Spinach Stuffed Manicotti with Marinara Sauce
Garden Salad with Italian Dressing
Garlic Bread
. . . . . . . . . . . . .
