MENU MARCH 27th

LUNCH MENU for the WEEK of March 20th

 

 

MONDAY 3/27 Butternut Squash Soup served w/ Raw Carrots & Prato Bread

TUESDAY 3/28 Tofu & Rice Lettuce Wraps served w/ Raw Carrots

WEDNESDAY 3/29 Spring Au Gratin: Potato, Fennel, Asparagus & Golden Raisins served w/ Red Cabbage Slaw

THURSDAY 3/30 Kung Pao Broccoli w/ Rice Ramen served w/ Raw Carrots

FRIDAY 3/31 Tomato Alfredo served w/ Raw Carrots