MENU May 13th

MONDAY 5/13 Sweet Potato & Lime Soup served with Prato Bakery Bread and Raw Carrots

TUESDAY 5/14 Roasted Red Pepper & Eggplant Stew served with Garlic Dill Cashewgurt and Raw Carrots

WEDNESDAY 5/15 Firecracker Lettuce Wraps Tempeh and Tofu, Rice Noodles, Cilantro and Chives, slathered in a Thai Almond Butter Sauce served with Raw Carrots

THURSDAY 5/16 Coconut Ginger Soba Noodle Soup served with Bok Choy and Mushroom and Raw Carrots

FRIDAY 5/17 Japchae served with Raw Carrots