Monday Thai Style sweet potato and chickpea curry served with rice pilaf finished with mint and coriander
Tuesday Bean nachos served with Guacamole sour cream and corn chips
Wednesday Salad wraps, carrot, cucumber, tomato and iceberg lettuce.
Thursday Vegetable puff pastry rolls served with homemade spicy tomato sauce
Friday Penne Boscaiola topped with fresh parmesan and basil
(Chefs’ selection of fruits and vegetables provided daily)
