On the vegetarian lunch menu for Week 6, Term 3

Monday Kitchen Closed for athletics carnival
Tuesday Risoni served with zucchini, mixed peppers and black olives combined with nut free romesco sauce
Wednesday Mixed bean nachos served with sour cream and Guacamole
Thursday Mixed vegetable Puff pastry rolls served with spiced tomato chutney
Friday Pene pasta with creamy Boscaiola sauce topped with parmesan
(Chefs’ selection of fruits and vegetables provided daily)
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