Menu: April 4-8

 

SOUP

Moroccan tomato and chickpea

SALAD

Beet, chevre and arugula

ENTREES

Carrot, cabbage and geen pea patties with homemade mayo lemon dip and green salad

Parmesan crusted chicken with risotto and vegetables

Bean, vegetable and cheese sausage cassoulet

DESSERT ($4 potion)

Almond, chocolate and coconut chia seed pudding