Menu: April 3-7

 

SOUP

Celery root and carrot

SALAD

Quinoa and roasted carrot with orange vinaigrette

ENTREE

Turkey breast stuffed with mushrooms with fresh herbes, rice and vegetables

Beef with Riopelle sauce, mashed potatoes and vegetables

Caramelized onion, fresh tomato and zucchini lasagne

DESSERT ($4)

Nut, berries and oatmeal squares