March 29 & April 5 Menu

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V: Vegetarian | GF: Gluten Free | DF: Dairy Free | Freezes Well

Tortellini a La Scala---cheese tortellini in our famous tomato cream sauce (V)
Spring Vegetable Tart–asparagaus, spring onions, and spinach with feta in a puff pastry crust (V)
Shrimp Scampi--Shrimp prepared with fresh herbs, tomato, and basil in a white wine sauce with pasta (can be GF, can be DF)
Pecan Crusted Trout--served with sugar snap peas (GF, DF)
Spring Cobb Salad–hard-boiled egg, asparagus, cheddar cheese, sugar snap peas, radish, red onion with our honey dijon dressing (V, GF, can be DF)

Cherry Balsamic Chicken–dark cherries, rosemary, and balsamic glaze, served with sweet potao wedges (GF, DF)
Chorizo and Chicken Mac & Cheese–chicken breast strips and chorizo sausage with fresh herbs, tomato, and scallions (can be GF)
Coffee Crusted Flat Iron Steak–Fischer Farms steak with ranch roasted asparagus (GF, can be DF)
Andouille Sausage Risotto-Smoking Goose Andouille sausage in a hearty tomato studded risotto with parmesan cheese and kale (GF, can be DF)
Chicken Spring Cobb Salad (GF, can be DF)

Vegetable Beef Soup (GF, DF) Week One
Cream of Mushroom Soup (V, GF) Week Two
La Scala's Famous Tomato Basil Bisque (V, GF)
Roasted Beet and Sweet Potato Salad: parsley, feta, mint, hazelnuts (V, GF, can be DF)
Black Bean Salad: red onion, cilantro, red pepper, corn, lime (V, GF, DF)
Chicken Black Bean Salad (GF, DF)