Menu: July 31 – August 4

 

 

SOUP

Carrot, spinach, potato and dill

 

SALAD

Panzanella with grilled peaches, arugula and sourdough croutons

 

ENTREE

Herb and garlic porc with summer ratatouille and brown rice

BBQ chicken with mashed potatoes and salad

Vegetarian chilli with seasonal corn, fresh tomatoes, homemade beans and market vegetables