Menu: March 20-14

 

SOUP

Beet, ginger and coconut milk

SALAD

Roasted squash and kale

ENTREE

Lemon thyme roasted chicken, potatoes and vegetables

Shrimp risotto with steamed vegetables

Lentil and chickpea patties with avocado cream and green salad

DESSERT ($4)

Chia pudding with raspberries from the Gaspesie