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Monday April 27

Soup: Spinach cream (1, 6, 9)

Pannang curry, Lime rice and tofu in batter (5, 6, 9, 11)

Tuesday April 28

Soup: Potato soup (1, 9)

Tagliatelle with caramelized onions and sunflower, mushroom sauce, Beluga lentils with lettuce, roasted carrots with orange zest (1, 6, 9, 10)

Wednesday April 29

Soup: Minestrone (1, 9)

Dhal with eggplant masala, pistachio biryani, crispy celery salad with marinated tofu (6, 8, 9, 10)

Thursday April 30

Soup: Pumpkin (9)

Quinoa dumplings, white bean, celery and almond sauce, baked potatoes with rosemary (6, 8, 9)

Friday May 1

STATE HOLIDAY

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Monday May 4

Soup: Goulash (6, 9)

Tempeh balls in sofrito, baked whole wheat pasta in cream sauce with Brussels sprouts, blanched broccoli and edamame (1, 6, 10)

Tuesday May 5

Soup: Thai (6, 9)

Chana masala, vegetable biryani, mint chutney (9)

Wednesday May 6

Soup: Sweet potato cream with turmeric (9, 11)

Mexican black bean stew with jalepenos and romaine, delicate potato and celery salad, roasted red onion with walnut salsa (6, 8, 9, 10)

Thursday May 7

Soup: Bean (6, 9)

Teriyaki portobello, sushi rice with seaweed and edamame, pak choi salad with daikon and wasabi soy sauce (6, 11)

Friday May 8

STATE HOLIDAY

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ALL PLANT BASED 🙂