Thursday, April 11th, 2019

Meal 1: Slow cooked beef pot roast and gravy with celeriac and garlic mashed potato. Garnished with a walnut and parsley gremolata.

Meal 2: Spring chicken fricassee with braised leeks, carrots, and asparagus. Served with buttered noodles and garnished with tarragon.

Salad: Mixed green salad with a lemon dijon dressing, sliced radish, dried cranberries, and slivered almonds.