*locally sourced
SOUPS
- Roasted red pepper and sweet potato
- Creamy mushroom with thyme
- Creamy roasted autumn vegetable
- BBQ chicken and vegetable
SALADS:
- Rubbed kale with pistachio crunch*
- Creamy dill potato salad*
- Black magic kale with spiraled beets, pumpkin seeds and lemon-tamari dressing*
- Creamy jalapeno pasta with red pepper and cilantro
- Jade green pak-choy*
- Red bean and roasted squash with a zippy mustard dressing
- Beets and Balsamic
- Ginger sesame lime slaw*
- Baby spinach red onion croutons and tamari nutch*
- Sweet soy vermicelli
- Creamy curried chickpeas
SANDWICHES:
- Chicken breast wrap with jalapeno-cream cheese, tomato and spinach
- Smoked ham on a multigrain croissant with brie, sprouts and branston pickle-mayo
- Montreal smoked meat on a N’Able Bagel with crunchy slaw, dill pickle and mustard mop
- Beet smash and feta on a cranberry ciabatta with roasted squash and sprouts*
DESSERTS:
- Peanut butter
- Oatmeal chocolate chip
- Diablo’s
- Vegan Peanut butter cups