June 7 & 14 Menu

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

Florentine Shells–spinach and ricotta stuffed shells with Marsala cream sauce (V)
Stuffed Bell Pepper--fresh bell peppers filled with zucchini, quinoa, corn, cheddar cheese, and black beans (V, GF, can be DF)
Shrimp & Grits--Purdue’s own Professor Torbert’s Grits prepared with shrimp, cream, cheese and greens (can be GF)
Salmon Meraviglia–An 8 oz wild salmon filet prepared with shrimp, fresh garden peas, tomatoes, and basil in a citrusy white wine sauce; served over pasta. (can be DF, can be GF)
Salad Nicoise–potatoes, green beans, hard boiled egg, red onion, tomatoes, olives, mixed greens, balsamic dressing (V, GF, DF)

Steak Skewer–Fischer Farm flat iron grilled steak, fresh peppercorn brandy cream sauce, pasta (can be GF)
Cilantro Lime Grilled Chicken Halves–with mango salsa and black bean salad (GF, DF)
Sausage Florentine Shells–spinach and ricotta stuffed shells, Italian sausage, Napolitana cream sauce
Smoked Pork Chop–Fischer Farms smoked chop with brandied cherries and sweet potato wedges. (GF, DF)
Shrimp Salad Nicoise (GF, DF)

Cheddar Ale Soup (V) (Week One)
Sausage & Shrimp Gumbo Soup (GF, DF) (Week Two)
La Scala's Famous Tomato Basil Bisque (V, GF)
Tzatziki Cucumber Dip–greek yogurt, dill, cucumber, garlic, lemon (V, GF)
Cherry Chicken Salad–dried cherries, sliced almonds, mayo, celery red onion, mayo (GF, DF)