Menu – October 12 – 16

 

SOUP

Cream of roasted tomato

SALAD

Creamy corn

ENTREES

Chicken legs roasted with fresh pasta primavera

Boeuf rolls stuffed with Oka cheese and mushrooms served with vegetables and potatoes

Gratin of beet greens and brown rice with a green salad

DESSERT ($3/portion)

Banana blueberry walnut bread