Monday salad wraps, flour tortilla, carrot, tomato, cucumber, iceberg and cheese
Tuesday Cream of tomato and basil soup served with fresh sourdough and butter
Wednesday Ricotta and spinach puff pastry rolls served with tomato chutney
Thursday Pumpkin ravioli served with fresh tomato and basil sauce topped with herbs and parmesan
Friday Potato and pea slice served with sweet chili and sour cream
(Chefs’ selection of fruits and vegetables provided daily)
The post On the vegetarian lunch menu for Week 5 appeared first on John Colet School | Sydney.
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