Menus, hours and dates subject to change without notice.

Wednesday, Feb. 26: Hot: Spaghetti and meatballs w/ sauce, broccoli, side salad, whole-wheat spaghetti with sauce, Jello. Lite: Turkey and prvolone sandwich, potato salad, whole-wheat sandwich roll, Mandarin oranges.

Thursday, Feb. 27: Hot: Rapsberry grilled chicken, roasted red potatoes, chuckwagon corn, whole-wheat dinner roll, diced peaches. Lite:

Friday, Feb. 28: Hot: Garlic herb butter fish, buttered peas and pearl onions, whloe-grain mac and cheese, whole-grain roll, fresh fruit salad.

Monday, March 3: Breaded pork patty, roasted root vegetables, Brussels sprouts, whole-wheat dinner roll, strawberry banana applesauce. Lite: Turkey and Gouda sandwich, baby carrots, whole-wheat bread, mango.

Tuesday, March 4: Hot: Meatloaf with gravy, mashed potatoes, mixed vegetables, whole-wheat dinner roll, oatmeal cookie. Lite: Chopped salad with chicken, salad greens, whole-wheat dinner roll, fresh orange.

Wednesday, March 5: Hot: Buttered pierogies with onions, side salad, whole-wheat dinner roll, orange, chocoate pudding. Lite: Greek salad with chicken, salad greens, whole-wheat dinner roll, mixed fruit.

Thurday, March 6: Hot: Chicken Kiev, crinkly cut zucchini, buttered quinoa, vegetable blend, diced pears. Lite: Grilled chicken BLT, four bean salad, whole wheat sandwich roll, fresh fruit salad.