Valley Heights Weekly Menu
Week of Monday, July 27, 2026 to Sunday, August 2, 2026
Monday, July 27, 2026
Chicken Piccata
Chicken breast coated with flour and sauteed. Served with lemon butte capper sauce and rice pilaf
Chili Beans
Ground beef, pinto beans, garlic, chili powder and tomato sauce topped with onions and cheese. Served with cornbread.
Tilapia
Pan seared tilapia, served with rice pilaf
Tuesday, July 28, 2026
Filet of Sole
Coated with flour and sauteed. Served with quinoa
Beef Bourguignon
Diced Prime Rib meat cooked with celery, carrots, onions, potatoes and stock. Served over pasta.
Chicken and Broccoli Casserole
Shredded chicken and broccoli mixed with cream of chicken soup, topped with cheese
Wednesday, July 29, 2026
Trout
Grilled served with rice pilaf.
Meatballs
Served over spaghetti pasta, topped with tomato sauce and parmesan cheese.
Chicken Fajitas
Pieces of chicken stir fried with peppers, onions and tomatoes. Served with Pinto Beans and flour tortillas.
Thursday, July 30, 2026
Chicken with Mango Salsa
Grilled Chicken topped with mango salsa. Served with long and wild rice
Leg of Lamb
Seared and baked, served with hashbrown casserole and lamb gravy.
Lobster Raviolis
Served With Alfredo sauce And garlic bread
Friday, July 31, 2026
Pork Chops
Grilled pork chop served with mashed potatoes, gravy and apple sauce
Cornish Hens
Cornish hens slowly roasted and served with mashed potatoes and gravy
Basa
Blackened and served with rice pilaf
Saturday, August 1, 2026
Baby Back Ribs
Smothered with barbecue sauce, baked until tender served with baked yams
Red Snapper
Pan seared Red snapper served with quinoa and a side of tartar sauce.
Teriyaki Chicken
Chicken breast marinated in teriyaki sauce and slowly grilled. Served with steamed rice
Sunday, August 2, 2026
Baked Ham
Virginia ham glazed with brown sugar and pineapple sauce then slowly baked. Served with sweet potatoes
Cat Fish
Blackened catfish served with rice pilaf
Rosemary Chicken
A seared chicken breast marinated with rosemary & garlic. Served with long and wild rice