Monday Lentil soup served with sourdough bread and butter
Tuesday Salad wraps, tomato cucumber, iceberg lettuce, carrot and cheese in a flour wrap
Wednesday Cheese and spinach puff pastry rolls served with tomato relish
Thursday Singapore noodles with Asian greens, shallots, sweet soy and chili, coriander and mint
Friday 4 cheese penne pasta topped with fresh herbs
(served with chefs’ selection of fruits and vegetables)
