MENU February 4th

MONDAY 2/4 Professional Development

TUESDAY 2/5 Jane’s Minestrone w/ Wild Rice served with Prato Bakery Focaccia Bread and Raw Carrots

WEDNESDAY 2/6 Cuban Black Bean and Mango Bowl served with fresh Mango Salad over Quinoa

THURSDAY 2/7 Carrot Potato and Leek Soup served with Prato Bakery Bread and Raw Carrots

FRIDAY 2/8 Mushrom Ragu served with Raw Carrots