Menu:

Theme: Passport to Flavor (3-Day Mon–Wed)

Focus: Soft textures, hand-mixing, and “assembly” style cooking.

• Monday: Destination Italy
• Menu: Handmade Personal Pizzas (dough from scratch!), “Garden” Salad with Lemon Vinaigrette, and Fruit Skewers with Honey-Yogurt Dip.
• Tuesday: Destination Mexico
• Menu: “Walking” Tacos with Mild Ground Beef, Hand-Mashed Guacamole with Veggie Dippers, and Cinnamon-Sugar Churro Bites.
• Wednesday: Destination France
• Menu: Ham & Cheese Crepes, Croque Monsieur “Sliders,” and Chocolate Mousse with Fresh Berries.