VEGETARIAN MENU
SUNFLOWER BREAD AND BUTTER
SALADS
CEASAR, MUSHROOM, POTATO, MANGO, BEAN SPROUT, GREEK,
CHICK PEA, COUS COUS
HOT ITEMS
STUFFED PORTOBELLO RAVIOLI
TOSSED IN A ZESTY TOMATO SAUCE TOPPED WITH FRESHLY GRADED PARMENSAN CHEEE
POLENTA STEAK
TOPPED WITH ORANGE, GINGER, GRAND MARNIER SAUCE
ROAST POTATO
ZUCCHINI PROVICAL
DESSERT
VARIETY PIES
COFFEE AND TEA