Monday Cream of tomato and basil soup served with sourdough bread and butter
Tuesday Potato gnocchi in rich Napoli sauce topped with herb crumb
Wednesday Salad rolls tomato, cucumber, carrot, iceberg and cheese on a fresh lunch roll
Thursday Penne Boscaiola topped with mozzarella and parmesan
Friday Cheese and spinach puff pastry roll served
The post On the vegetarian lunch menu for Week 3 appeared first on John Colet School | Sydney.
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