Menu for October 18, 2018

SALADS
Fragrant Thai Green Curry Rice Salad with Baby Corn, Bamboo Shoots, Capsicum, Carrot, Peas and Spring Onion
Seven Spice Rice and Quinoa Medley with Edamame, Capsicum, Carrot and Shiitake Mushrooms
Masala Spiced Roast Potatoes with Cauliflower, Chickpeas and Onions
Fresh Ginger and Turmeric Spiced Coleslaw with Toasted Sesame Seeds
Broccoli and Cauliflower Rice with a Sweet Soy Dressing
Carrot, Coconut and Coriander Slaw with Citrus Dressing

SNACKS
Inari Sushi / Sushi Rice Balls

DIPS
Sriracha Alioli
Masala Spiced Hummus
Sweet and Spicy Red Pepper Emulsion
Coriander Emulsion

DESSERT
Kaffir Lime Cashew Cheesecake