Monday, October 15, 2018

Our lunch features

Turkey, rice and vegetable soup
5/7

Baked Atlantic haddock in a parmesan béchamel
served on bed of Caesar salad
15

Wild boar bolognaise with pesto fettucine
served with toasted baguettes
17

 

Thank you for your visit!

Canning and Preserves Culinary Class Moncton

 

to top button