Gray Gourmet, Feb. 14, 2010

Monday — Chicken cordon bleu with Dijon sauce, rice pilaf, spinach, citrus fruit mix.

Tuesday — Chicken fried steak with gravy, mashed potatoes, stir-fry vegetables, green applesauce mold.

Wednesday — Crunchy turkey hot dish with rice, tossed salad, strawberry gelatin mold.

Thursday —  Liver and onions, au gratin potatoes, carrots, Waldorf gelatin mold.

Friday — Honey barbecue chicken, sweet potatoes, green bean salad, pineapple tidbits.

Gray Gourmet reservations and cancellations are required one day in advance. Special diet requests will vary from listed menu. Menu is subject to change due to food availability. Meal served at noon. Suggested donation $2.50 per meal. Information: 243-9844.


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