Lunch Menu for Wednesday, April 25th

Pan Roasted Chicken with Creamy Dijon Potato Salad

Mussels with Garlic, Parsley & White Wine

Durham's Smoked Salmon Salpicon (green peppers, red peppers, mushrooms, red onions, tomatoes, sweet herbs) with Toast Points

Mushroom, Leak, and Blue Cheese Quiche with Fresh Spring Salad

Persian Lentil Soup with ginger and cumin

Rose Water and Almond Puff Pastries