MENU FOR February 26th

• Spanish Potato Garlic Soup

• Doug’s Assorted Breads & Buns

• Buckwheat Spinach/Veggie Crepes (Blintzes) w/Lemon Tarragon Cream

• Spaghetti Squash w/Roasted Tomatoes

• Baked Beets

• Warm Red Cabbage Salad w/chevre

• Sticky Toffee Date Cake