SOUP:
- Chicken-tarragon
- Black bean tortilla
SALADS:
- Rubbed kale with pistachio crunch
- jade green bok choy
- ginger sesame lime slaw
- beets and balsamic
- Black bean, sweet potato, chili lime
- Bruschetta bowtie pasta
- Baby spinach, micro-greens, red onions, croutons, tamari-nutch
- Sweet soy vermicelli
- grilled zucchini and fresh dill lentils
SANDWICHES:
- Meatballs in basil marinara, mozzarella and sweet onions
- wrap! Middle Eastern spice rubbed chicken thighs, cucumbers, tomatoes, Riel Acre’s greens and garlic yogurt sauce
- Multigrain croissant with roast beef, hot house tomatoes, Riel Acre’s greens, horseradish-black pepper mayo
- Jerk Tofu wrap with avocado and creamy-sweet pickle slaw
DESSERTS:
- Peanut butter cups (vegan sweet home)
- Nanaimo bars (vegan sweet home)
- chocolate chip oatmeal cookies
- peanut butter cookies