Menu: July 17-21

 

 

SOUP

Summer vegetable and chickpea

 

SALAD

Asian noodle with cucumber, cabbage, kale and peanuts

 

ENTREE

“Cochinita Pibil” with marinated onions, black beans and vegetables

Monkfish with a saffron cream sauce, brown rice and salad

Eggplant and zucchini parmigiana with homemade tomato sauce and fresh picked greens