Monday Gnocchi served with quattro fromage sauce topped with fresh herbs and parmesan
Tuesday Risoni with eggplant zucchini and semi-dried tomato in nut free romesco sauce
Wednesda Cream of Thia style Pumpkin soup served with fresh sour Dough and butter
Thursday Sweet potato and cauliflower Paneer curry served with rice pilaf
Friday Homemade cheese and spinach puff pastry rolls served with tomato chutney
(Chefs’ selection of fruits and vegetables provided daily)
The post On the vegetarian lunch menu for Week 4 appeared first on John Colet School | Sydney.
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