Menu for Oct 6 2014

Carrot Ginger Soup with Minted Yogurt

Classic Beef Pot Roast

Homemade Horseradish

Spelt dinner rolls

Caramelized butternut Squash Wedges with Sage Pesto

Roasted Rutabaga with Sage and Date Pesto

Fresh Green Salad  with Poppy Seed Dressing

Summer Lemon Loaf

"Free From", Free Range Beef Roasts donated by Lorraine Clifford