Menu
CROPS MENU
Monday Lunch:
Grilled Satay Chicken Salad on crossiant.
Tarragon Potato Salad
Green Salad
Dessert: Stacey's Carrot Cake with Cream
Cheese Glaze.
Tuesday Lunch:
Italian Panini with salami and smoked gouda.
Italian Salad with artichoke hearts, ripe
tomatoes, red onions and olives.
Rosemary Roasted Potatoes.
Dessert: Afton's Lemon Pound Cake.
Wednesday Lunch:
Traditional chicken salad on cranberry nut bread.
Farfella pasta salad with olives,
fresh grated parmsean & pinenuts.
Green salad with grapes and toasted pecans.
Dessert: Pineapple and toasted coconut upside down cake. 
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