Monday Vegetable and tofu fried rice with shallot sweet soy and chili finished with Asian herbs
Tuesday Cheese ravioli in tomato and basil cream sauce topped with fresh parmesan
Wednesday 4 cheese arancini balls served with homemade tomato sauce
Thursday Ricotta and spinach sausage served with spicy chutney
Friday Closed Good Friday/End of Term 1
(Chefs’ selection of fruits and vegetables provided daily)
