Menu: May 2-6

 

SOUP

Miso noodle and vegetables

SALAD

Cucumber, onion and bean

ENTREE

Spicy sticky chicken legs with yoghurt, couscous and green salad

Chickpea and corn patties with basmati rice and vegetables

Lemon curried fish and egg pie with spinach and potatoes

DESSERT ($4/portion)

Pear and ginger pudding