Thursday, July 20: Beef tacos, Spanish rice, Mexican slaw, cinnamon pears, dessert.
Friday, July 21: Chicken parmesan, pasta marinara, Italian vegetables, garden salad, fresh fruit tray, garlic bread, dessert.
Monday, July 24: Spaghetti and meat sauce, Caesar salad, peaches, garlic bread, dessert.
Thursday, July 27: Chef’s salad, mixed melons, whole wheat roll, cereal bar.
Friday, July 28: Clam chowder, cottage cheese, garden salad, watermelon, cheesy garlic toast, 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.
