Thursday, March 19, 2020

Meal 1: Slow cooked beef and Guinness stew with carrot, onion, celery, and Yukon gold potato. Served with soda bread rolls and an herb butter.

Meal 2: Chicken paprikash over buttered egg noodles and served with sautéed green beans. Garnished with sour cream and parsley.

Salad: Butter lettuce salad with our house ranch dressing, pumpkin seeds, avocado, cherry tomato, and crunchy garlic croutons.

March 19 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce