Monday Lentil soup served with sourdough and butter
Tuesday Risoni served in a roasted vegetable and tomato and red pepper sauce
Wednesday Egg and vegetable fried rice with sweet soy, chili and shallot
Thursday Salad rolls tomato, cucumber, iceberg lettuce, carrot and cheese served in a lunch roll
Friday Cauliflower Macaroni cheese topped with mozzarella and fresh herbs
(served with chefs’ selection of fruits and vegetables)
