Monday Cream of cauliflower soup served with fresh sourdough and butter
Tuesday 4-cheese penne pasta sauce topped with parmesan and herb crumb
Wednesday Mexican Quesadilla served with sour cream and Guacamole
Thursday Zucchini and carrot slice
Friday Vegetable stir-fried noodles with shallot, Asian greens sweet chili and soy
(Chefs’ selection of fruits and vegetables provided daily)
