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Lunch: February – April

* a quick note on our dishware

Our lunch starts at 11:00 am and runs until 2:15.

This menu is designed to cycle through every 2 weeks (i.e. a lunch menu on a Monday will return again in two weeks – this gives us an opportunity to develop 10 days worth of menu)

Monday #1

Tomato Vegetable
Spinach Arugula with Pear Vinaigrette
Grilled Vegetable Wrap
French Grilled Ham and Cheese
Chocolate Cheesecake

Tuesday #1

Pumpkin Leek
Carrot
Pita Toasts with Hummus
Pepper Chicken Quiche
Apple Pie with Ice Cream

Wednesday #1

Cream of Celeriac
Thai Salad Rolls
Roast Potato Salad with Buttermilk Dressing
Lamb Curry with Rice
Lemon Tart

Thursday #1

Curry Carrot Soup
Hot Bacon and Poached Egg Salad with Frisée and a Red Wine Vinaigrette
Pepper stuffed with Rice and Goat Cheese
Potato Cake with Cheese and Bacon
Bread Pudding with Butter Sauce

Friday #1

Vegetable Bean and Duck
Nicoise
Red Pepper, tomato and pine nut croutes
Garlic Fish Stew
Chocolate Mousse Cake

Monday #2

cream of forest mushroom
Garbonzo Bean
Egg Salad on Croisant
Chicken and Rice Bowl
Black Forest Cake

Tuesday #2
Chicken and Fine Herb
Greek
Reuban on Rye
Swedish Meatballs with Spaetzle
Coconut Cream Pie

Wednesday #2
Italian Wedding Soup
Roasted Vegetable and Feta
Bruschetta
Chicken Hot Pot
Canneloni

Thursday # 2
Wonton Soup
Pesto Chicken Pasta
Roast Vegetable and Bean Wrap
Individual Pizza
Linzer Torte

Friday #2
Minestrone
Caesar
Pulled Pork on Panini
Broccoli Cheddar Stuffed Potato
New York Cheesecake with Coulis

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