Menu: April 18-22

 

SOUP

Roasted tomato and mascarpone

SALAD

Waldorf with grapes, walnuts, celery and apples

ENTREE

Sesame chicken breast with rice noodles napa cabbage and snap peas

Beef meatballs in a chili sauce with cauliflower mashed and sprouts

Spinach, mushroom, artichoke and brie crêpes with green salad