Monday Spinach and ricotta Ravioli served with spicy tomato and basil cream sauce
Tuesday Pearl couscous with roasted seasonal vegetables parmesan and fresh herbs
Wednesday Salad wraps with tomato, lettuce, carrot, cucumber and cheese
Thursday Cream of pumpkin soup served with crusty sour dough bread and butter
Friday Vegetable puff pastry rolls served with spiced tomato chutney
(Chefs’ selection of fruits and vegetables provided daily)
The post On the vegetarian lunch menu for Week 8 appeared first on John Colet School | Sydney.
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