Menu: January 30 – February 3

 

SOUP

Sweet potato with harissa, tahini and chickpeas

SALAD

Creamy cucumber dill

ENTREE

Veal scallops  in lemon with fresh pasta and rapini

Turkey, olive and tomato casserole with boiled potatoes

Sun-dried tomato and basil vegetarian meatballs with creamy white beans

DESSERT ($4)

Lemon olive oil cake