Wednesday, May 16th, 2018

Meal 1: Beef brisket with homemade BBQ sauce. Served with citrus coleslaw and maple mashed sweet potatoes.

Meal 2: Curry roast chicken with green beans, and spring onions. Served over basmati and wild rice.

Salad: Mixed green salad with white wine vinaigrette, radish, carrot, and cilantro.