Monday Risoni served in a roasted Mediterranean style sauce topped with Parmesan
Tuesday Mexican bean nachos served with Guacamole, sour cream and corn chips
Wednesday Vegetable Minestrone soup served with sour dough and butter
Thursday Red lentil dahl served with steamed basmati rice
Friday Curried vegetarian puff pastry rolls served with tomato chutney
(Chefs’ selection of fruits and vegetables provided daily)
