Monday

Provolone and white cheddar cheese grilled on Mancini’s sliced Italian bread topped with grilled portobello mushrooms and red onions sautéed with butter and balsamic vinaigrette with added tomatoes served with a cup of creamy tomato bisque 

Tuesday

Mixed greens topped with grilled chicken, diced pears, craisins, feta, and candied pecans with a white balsamic honey dressing served with a cup of vegetable soup

Wednesday

Grilled chicken seasoned with a buffalo sauce stuffed in a wrap with lettuce tomato and gorgonzola cheese served with a side of celery and carrots with ranch for dipping

Thursday

Fluffy scrambled eggs sautéed with red and yellow peppers with melted provolone cheese on Mancini’s Italian sticks served with a side of cream of broccoli soup

Friday

All white tuna tossed with diced zucchini, black olives, green olives and red onion with seasoned olive oil served on a large bed of greens with tomatoes and croutons with balsamic dressing served with a warmed baguette