Monday Spinach Tortellini served in nut free pesto cream sauce topped with parmesan
Tuesday Salad rolls with chef’s selection of cheese, iceberg, carrot, cucumber served with fresh lunch rolls
Wednesday Cheese and tomato puff pastry slice topped with fresh basil and confit garlic
Thursday Mushroom stroganoff served with Buttered rice Pilaf
Friday Zucchini and carrot vegetable slice with sweet chili sauce
The post On the vegetarian lunch menu for Week 5 appeared first on John Colet School | Sydney.
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