Monday: Moroccan Chicken tajine with preserved lemons, grains, kale
Tuesday: Baked Cauliflower with Chermoula, Sweet Potato Fries
Wednesday: Salom with Panang Curry, Jasmine Rice
Thursday: Vegetarian Bolognese Spaghetti
Friday: Pulled Pork, Buns, Coleslaw
Saturday: Open
Sunday: Parsnip & Hazelnut soup
