Menu: January 23-27

 

SOUP

Spinach and grilled chives

SALAD

Greek pasta

ENTREE

Pan-seared chicken with wine cream sauce, chanterelles, chard and roasted potatoes

Chinese-red braised pork belly, rice and vegetables

Jerusalem artichoke and compté cheese pasties with green salad

DESSERT ($4)

Chia pouding with homemade strawberry jam