Thursday, March 23: Bacon/broccoli/Swiss cheese quiche, crunchy pea salad, grapes, blueberry muffin.
Friday, March 24: Baked fish fillet, rice, Asian vegetables, spinach salad, fresh fruit, whole wheat roll, dessert.
Monday, March 27: Roast beef, mashed potatoes and gravy, broccoli cuts, tossed salad, mixed berries, whole wheat roll, dessert.
Thursday, March 30: Scalloped potato and ham casserole, peas, carrot raisin salad, spicy apples, bread pudding.
Friday, March 31: Chicken cordon bleu, rice pilaf, Venetian vegetables, Greek salad, fruit salad, whole wheat roll, Dessert.
Call (509) 997-7722 to reserve meals 24 hours in advance. Suggested donation is $5 for persons over age 60; charge for $10 for persons under 60.
