Menu: March 2-6


Soupe

Nordic winter vegetable

Salade

Celery root with creamy mustard sauce

Plat principeaux

Pork chops with pear and cranberry compote, roasted potatoes and vegetables

Creamy pasta bake with pulled chicken and vegetables served with a green salad

Ginger beef with rice and vegetables

Dessert ($2/portion)

Sticky oat and pine nut bars