Menu for End of March/Beginning of April aka Spring Break
Main Dish Salad- Beef de Bleu
Thinly sliced Grilled London Broil over Greens w/fresh Veggies, Craisins, Bleu Cheese and Raspberry Vinaigrette Dressing
Served with Bread and Dessert
Meal- Mediterranean Shrimp w/Pasta in a light lemon sauce
Served with Salad, Bread and Dessert
Dessert of the Week- Angel Food Cake w/Cool Whip & Fresh Strawberries or Raspberries
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