OUR MENU
Monday 20 |
Quinoa crusted Chicken Served with Roasted potatoes and Swiss Chard
|
Tuesday 21 |
Fish Tacos served with Baja Beans and a citrus Slaw
|
Wednesday 22 |
Vegetable or Beef Lasagna served with Fresh Broccoli
|
Thursday 23 |
Grilled Pork loin Medallions served with Herb Cous Cous and Vegetables
|
Friday 24 |
Pepper Steak served with Rice Pilaf and vegetables
|
Saturday/Sunday: | Chef's Choice |
