MENU April 8th

MONDAY 4/8 Ribolita served with Prato Bakery Bread and Raw Carrots

TUESDAY 4/9 Curry Cauliflower and Pea with Mint served over mixed grain Quinoa and Brown Rice with Raw Carrots

WEDNESDAY 4/10 Broccoli Salad w/ Pearled Couscous& Chioggia Beets w/ Dill Bean Puree and Roasted Hakurei Turnips served with Raw Carrots

THURSDAY 4/11 Asparagus in Parsnip Broth served with Prato Bakery Bread and Raw Carrots

FRIDAY 4/12 Pasta & Peas + Red Pepper Romesco with Raw Carrots

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