Menu: February 13-17

 

SOUP

Cream of carrot, rosemary and walnuts

SALAD

Bean, chickpea and cucumber

ENTREE

Roast chicken with a tangy green sauce, crispy potatoes and vegetables

Quebec style meatloaf with green salad

Stuffed acorn squash with bulgur feta, tomatoes and olives

DESSERT ($4)

‘Polvorones de tequila”

Mexican cookies