2014/03/20

MENU: From 20th until March 22nd

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Indian Style lentil and chard curry with tomato-ginger chutney served with toast (v)

Salt and Pepper chips served with pink orange and walnut dip (v)

Ginger and jam thumbprint biscuits
Chilli-chocolate oat heystacks (v)
Coffee Cakes with dulce latte caramel icing

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