May 10:  Vegetarian Pasta; spinach, portabella mushrooms, sundried tomato with gemelli pasta and a white wine and cream sauce, mixed greens salad, bread and apple cake

May 17:  Homemade Focaccia bread sandwich.  Choice #1 Italian: herbed mayo, ham sopressata, provolone Choice #2 Vegetarian: grilled vegetables; eggplant, zucchini, roasted red peppers, cranberry coleslaw, fresh fruit

May 24: Chipotle chicken salad on a croissant roll, potato salad, limoncello cake