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