On The Menu

Monday July 6th – Gumbo
Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, and with West African okra, dried and ground sassafras leaves from the Choctaws and roux from French cuisine, that may be so. St. Anthony’s gumbo is rich with chicken, fish, sausage, okra, and plenty of flavor, and served over rice.

Tuesday July 7th – Pasta with Sausage
The word sausage comes from the Middle English sausige, which came from sal, Latin for salt. Sausage-making was originally a method used to preserve meats sometimes seasoned with fennel or anise. This hearty pasta and sausage dish is served with white sauce and vegetables, and served with rice and vegetables.

Wednesday July 8th – Lien’s Chicken Curry
Lien’s Chicken curry is a Dining Room favorite. Our Chef Lien makes a special Vietnamese style curry which is very different from its Indian or Thai curry cousins, but still a little spicy and sweet. Delicious!

Thursday July 9th – Bangers and Mash
A classic “meat and potatoes” dish, Bangers and mash, also known as sausages and mash, is an English/Irish dish made of mashed potatoes and sausages.

Friday July 10th – Turkey a la King
What could be more satisfying than protein rich turkey cooked in a cream sauce with green pepper, mushrooms, and peas. Mmmmm.

Saturday July 11th – Chicken Paprika
Paprika is said to have been named after a religious Indian figure named “RyshPaprike”.It has also been speculated that Paprika is a derivation of the Serbian word ‘paprena’ which means ‘spicy’. The paprika used today, be it Hungarian or Spanish, is usually made from the grinding of dried capsium. Our Chicken Paprika is simmered with fresh vegetables and served with noodles.

Sunday July 12th – Lamb and Beef with Orzo
Orzo, the Italian word for barley, is a small, grain-shaped pasta often used for heartier dishes. Served with lamb and beef, and sprinkled with feta cheese, Sunday’s pasta is sure to be hearty and flavorful.

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