Soupe du Jour: Navy Bean
Quiche: Lorraine
Cuisine “Grand-Mere”: Pot Pie
Chef’s Special: Roast Top Sirloin, Graten Potatoes,Vegetables with beef au juz
Market Fish: Halibut, Beet Purree, Asparagus in citrus beurre blanc
Starch of the Day: English Red Potato
Vegetable of the day: Broccoli and Cauliflower
Dessert Special: Mixed berry tarte

 

 

 

 

 

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