On the vegetarian lunch menu for Week 3, Term 4

Monday Roasted potatoes with roasted capsicums and roasted carrots topped with Danish feta
Tuesday Olive and semi dried tomato pasta topped with fresh Parmesan
Wednesday Curried vegetable puff pastry rolls with spiced tomato chutney
Thursday Asian style tofu and egg fried rice
Friday Gnocchi with quattro fromaggi and fresh basil sauce

(Chefs’ selection of fruits and vegetables provided daily)