Menu: March 9-13


Cream of zucchini


Celery root with creamy mustard sauce

Plat principeaux

Roasted turkey with orange and sage sauce mashed potatoes and vegetables

Pork filets with red wine and thyme sauce with celery root gratin

Vegetarian Dhal with basmati rice and cauliflower

Dessert ($3/portion)

Carrot and apricot cake