Menu – November 30 – December 4

 

SOUP

Creamy with mushrooms and bacon

SALAD

Potato with a hummus – yogurt dressing

ENTREES

Tempeh with port cream sauce, sautéed mushrooms and seasonal roasted vegetables

Shrimp stew and white bean and arugula salad

Stuffed peppers with beef sausage and spinach served with rice

DESSERT ($3/portion)

Sticky oat and pine nut bars