Holy Week lunches (two options—a hot meal or salad) will be served in the Fellowship Hall March 25-28, before the noon services beginning at 11:00am or following the service beginning at 12:30pm. Lunches are $9.50 each (debit/credit cards or checks only—no cash).
Monday, March 25
Chicken Primavera with mushrooms, zucchini, carrots, and sun-dried tomatoes, baked in a pesto cream sauce with penne pasta. Served with an apple/cranberry salad (lemon poppyseed dressing) and a roll.
OR Chef Salad
Dessert: Key Lime Pie
Tuesday, March 26
Pot Roast with Gravy served with roasted potatoes, vegetable medley, and cornbread
OR Grilled Chicken Salad
Dessert: Apple Dumpling
Wednesday, March 27
Fried Catfish served with cole slaw, lyonnaise potatoes, and hushpuppies
OR Grilled Chicken Salad with pecans and craisins
Dessert: Strawberry Shortcake
Thursday, March 28
Grecian Pork Tenderloin served over rice with tomato sauce and with a spinach salad and roll
OR Grilled Chicken Caesar Salad
Dessert: Chocolate Cake