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saffron scented rice balls with spinach, mozzarella, parmesan & fontina cheeses lightly fried & served in a mushroom Bolognese sauce. *can be made gluten free
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with rosemary, cherry tomatoes, cremini mushrooms, roasted garlic, onion and white wine, served with Ditalini with spinach & parmesan.
*can be made with brown rice & spinach.
served with a salad of shredded cabbage, baby kale, snow peas, bell peppers, carrots, edamame, cucumber and red onion with Thai basil & lemon grass vinaigrette (no oil).
Colcannon (mashed potatoes with cabbage, leeks & chives), glazed baby carrots.