Menu – November 2 – 6

 

SOUP

Cream of bacon, potato and leek

SALAD

Israeli couscous and market vegetables

ENTREES

Porc sausage and potato bake with romanesco

Thai Noble Bean Tempeh with vegetable red curry and rice noodles

Turkey / Dinde

Roll stuffed with sage and almonds served with a green salad

DESSERT ($3/portion)

Pumpkin squares