Menu: July 24-28

 

 

SOUP

Gazapacho of tomato with cilantro oil

 

SALAD

Snap peas with creamy yoghurt and lemon dill vinaigrette

 

ENTREE

Grilled beef steak with cactus salad and potatoes

Shrimp scampi with quinoa and greens

Lasagne with summer vegetables and sun-dried tomato cream