Menu – 21 à 25 mars

SOUP

Vegetable and farro

SALAD

Millet and pumpkin with a creamy dressing

ENTREES

Lemongrass chicken skewers with mango lime sauce, coconut rice and vegetables

Cuban beef stew with potatoes, olives, vegetables and raisins

Creamy smoked salmon fettuccine with spinach salad

DESSERT ($3 portion)

Mexican rice pudding