A confidential, voluntary donation of $2 per meal is suggested. Guests under 60 are welcome to join us for lunch at a cost of $3.50. For information, call the Mystic Valley Nutrition Department at 781-388-2303. **Indicates a high-sodium meal. (V) Indicates a vegetarian item. NOTE: We prefer that you make a reservation for lunch by talking to the meal site coordinator at least one day in advance, or you may call 781-388-2303.

Thursday, Sept. 26

Vegetable barley spinach soup.

HOT: Beef with mushroom gravy served with mixed vegetables and mashed potatoes.

COLD: Vegetarian chef salad (V) with lite Italian dressing served with pasta salad.

Apple raisin compote with whipped topping for dessert.

Friday, Sept. 27

HOT: BBQ pulled pork served

with rice and beans and cole slaw.

COLD: Tuna salad sandwich served with lo mein pasta salad and root vegetable salad.

Oatmeal raisin cookie for dessert.

Monday, Sept. 30

HOT: Turkey stew served with rice and spinach.

COLD: Roast beef and Provolone cheese sandwich served with tomato broccoli salad and corn salad.

Tropical fruit or dessert.

Tuesday, Oct. 1

Mushroom barley soup.

HOT: Potato fish fillet served with tartar sauce, mashed potatoes and zucchini and carrots.

COLD: California chicken salad served with potato salad and chickpea, cucumber, tomato salad.

Peaches for dessert.

Wednesday, Oct. 2

Chicken vegetable soup.

HOT: Honey mustard chicken served with Italian green beans and butternut squash.

COLD: Turkey and Swiss cheese sandwich served with pasta vegetable salad and a squash, zucchini, red onion salad.

Fresh fruit for dessert.

Thursday, Oct. 3

HOT: **Hot dog served with baked beans and cole slaw.

COLD: Tuna salad sandwich served with a tossed garden salad with lite Italian dressing and Italian pasta salad.

Vanilla pudding with whipped topping for dessert.

Friday, Oct. 4

Escarole and white bean soup.

HOT: Stuffed shells (V) in a tomato sauce served with a chicken meatball and Tuscany blend vegetables.

COLD: Egg salad sandwich (V) served with a tossed garden salad and lite Italian dressing with macaroni salad.

Sugar cookie for dessert.

Monday, Oct. 7

Cream of pumpkin soup.

HOT: Chicken Swedish meatballs over egg noodles served with mixed vegetables.

COLD: Tuna salad sandwich served with a cauliflower carrot salad and orzo vegetable salad.

Tropical fruit for dessert.

Tuesday, Oct. 8

Italian garden soup.

HOT: Roast turkey with gravy served with cranberry sauce, peas with onions and mashed potatoes.

COLD: Curry chicken salad sandwich served with root vegetable salad and balsamic pasta salad.

Pears for dessert.

Wednesday, Oct. 9

Chicken mixed bean soup.

HOT: Potato fish fillet served with tartar sauce, Tuscany blend vegetables and butternut squash.

COLD: Roast beef and Provolone cheese sandwich served with broccoli slaw and summer potato salad.

Fresh fruit for dessert.

Thursday, Oct. 10

HOT: Spinach red pepper broccoli quiche (V) served with parsley potatoes and Italian green beans.

COLD: Turkey and Swiss cheese sandwich served with cucumber, feta, onion salad and English pea salad.

Oatmeal raisin cookie for dessert.

Friday, Oct. 11

HOT: American chop suey served with broccoli and cauliflower.

COLD: Vegetarian chef salad (V) with lite Italian dressing served with tricolor pasta salad.

Tapioca pudding with whipped topping for dessert.

Monday, Oct. 14

There will be no lunch served in observance of Columbus Day.

Tuesday, Oct. 15

Vegetable rice soup.

HOT: Chicken cacciatore served with Italian roasted potatoes and spinach with mushrooms.

COLD: Egg salad sandwich (V) served with broccoli, feta orzo salad and carrot raisin salad.

Peaches for dessert.

Wednesday, Oct. 16

Crumb topped macaroni and cheese (V) served with broccoli and a tossed garden salad with lite Italian dressing.

COLD: Chicken salad sandwich served with potato salad and spinach mandarin orange salad.

Fresh fruit for dessert.

Thursday, Oct. 17

Beef barley soup.

HOT: Creole fish served with rice, beans and carrots.

COLD: Roast beef with Swiss cheese sandwich served with zucchini salad and pasta salad.

Chocolate birthday cake for dessert.

Friday, Oct. 18

Autumn Special

Cream of butternut squash soup.

Beef burgundy served with baked potato, sour cream, and jardiniere style blend vegetables.

Pumpkin pudding with whipped topping for dessert.

Monday, Oct. 21

Oriental vegetable soup.

HOT: Teriyaki chicken lo mein served with broccoli.

COLD: Egg salad sandwich (V) served with potato salad and a squash, zucchini, red onion salad.

Pears for dessert.

Tuesday, Oct. 22

HOT: BBQ pulled pork served with sweet potatoes and green beans.

COLD: Chicken Caesar salad served with Caesar dressing with macaroni salad.

Peaches for dessert.

Wednesday, Oct. 23

HOT: **White bean and kale stew

(V) served with herbed brown rice, tossed garden salad with lite Italian dressing and a pinwheel sandwich.

COLD: Tuna salad sandwich served with tricolor pasta salad and spinach mandarin orange salad.

Gingerbread with whipped topping for dessert.

Thursday, Oct. 24

Seafood chowder.

HOT: Baked fish in a newburg sauce served with mashed potatoes and ratatouille.

COLD: Roast beef and Provolone cheese sandwich served with three bean salad and a cucumber, feta, and onion salad.

Friday, Oct. 25

Split pea soup.

HOT: Beef stuffed pepper in a tomato sauce served with summer/spring blend vegetables.

COLD: Chef salad with turkey, served with Italian dressing and garden shell pasta salad.

Vanilla pudding with whipped topping for dessert.

Monday, Oct. 28

Lentil spinach soup.

HOT: Baked fish served with tartar sauce, mashed potatoes and green beans with red peppers.

COLD: **Ham and Swiss cheese sandwich served with Italian pasta salad and a squash, zucchini, red onion salad.

Chocolate pudding with whipped topping for dessert.

Tuesday, Oct. 29

Kale pasta soup.

HOT: Aloha chicken served with herbed brown rice and zucchini summer squash.

COLD: Egg salad sandwich (V) served with corn salad and cucumber, feta, onion salad.

Fresh fruit for dessert.

Wednesday, Oct. 30

HOT: Beef stroganoff over noodles served with dilled carrots, tossed salad with lite Italian dressing.

COLD: Chicken breast over garden salad with ranch dressing served with tricolor pasta salad.

Tropical fruit for dessert.

Thursday, Oct. 31

HOT: Stuffed shells (V) in tomato sauce served with a chicken meatball and Tuscan style blend vegetables.

COLD: Turkey and Provolone cheese sandwich served with cauliflower carrot salad and potato salad.

Halloween cookie for dessert.