Monday

Mozzarella cheese topped with diced tomato, garlic, and basil grilled on Mancini’s sliced Italian bread served with a side of pasta Fagioli soup

Tuesday

Grilled chicken seasoned with salt, pepper, and paprika served on top of mixed greens with added spinach, diced beets, mandarin oranges, red onion, goat cheese, walnuts and raisins with a White Balsamic vinaigrette, served with a side of a warm buttered baguette

Wednesday

Thinly sliced roast beef cooked with onions, peppers and mushrooms served warm on an Italian roll with a side of beef pastina soup

Thursday

Rigatoni with a homemade marinara sauce served with a meatball topped with Parmesan cheese with a side house salad

Friday

Warmed Marinated Portabello mushrooms on top of chopped 

romaine lettuce with shaved asiago cheese, red onion and croutons with a Caesar dressing served with a side of grilled flatbread