Menu: Feb 23-27


Cream of leek and potato


Celery root with creamy mustard sauce

Plat principeaux

Pork tenderloin schnitzel with scalloped potatoes and broccoli

Zucchini, feta and mint fritters with brown rice

Honey and soy marinated fish with carrot puree and mushrooms

Dessert ($2/portion)

Devil’s double chocolate malt cookies