Monday Cream of cauliflower and truffle soup served with fresh sour dough and butter
Tuesday Bean nachos with guacamole and sour cream served with corn chips
Wednesday Salad wraps with carrot, tomato, cucumber, iceberg and cheese on a flour tortilla
Thursday Tomato and cheese puff pastry rolls served with fresh tomato sauce
Friday Ratatouille style penne pasta topped with parmesan and basil
(served with chefs’ selection of fruits and vegetables)
The post On the vegetarian lunch menu for Week 6 appeared first on John Colet School | Sydney.
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