Menu – August 17 – 21

 

SOUP

Beetroot

SALAD

Creamy celery

ENTREES

Cannelloni stuffed with white fish over a cream sauce served with a green salad

Pork filet with a green onion sauce, rice and vegetables

Turkey milanesa served with a potato and vegetable salad

DESSERT ($4/portion)

Lemon blueberry pound cake