Menu: February 20 – 24

 

SOUP

Cream of potato, bacon and vegetables

SALAD

Parsnip, apple, peanut and raisins

ENTREE

Beef bourguignon with carrots, mushrooms and mashed potatoes

Creamy orzo risotto with buttery shrimp, tomatoes and artichokes

Rosted jerk tofu with sautéed cabbage and steamed rice

DESSERT ($4)

Lemon olive oil cake