SOUPS:
- Country ham and vegetable
- Mexican black bean
- Jerk pumpkin cocnut
SALADS:
- Rubbed kale with pistachio crunch*
- Creamy salted herb pasta with tomato
- lemony lentils
- Frisse, radicchio, fennel with dijon vinaigrette and toasted almonds
- Beets and Balsamic
- Black bean and pineapple with chili lime
- Jade green bok-choy
- Roasted root vegetables with miso-mustard dressing
- Ginger sesame lime slaw*
- Baby spinach, red onion croutons and tamari-nutch*
- Sweet soy vermicelli
- Creamy curried chickpea
HOT STUFF:
JACKET POTATO: baked potato topped with African peanut-chickpea stew and pickled jalapeno if you desire 🙂
FRITTATA: broccoli, potato and Swiss cheese
SANDWICHES:
- Grilled hoisin chicken thighs with creamy ginger slaw on a bun
- Multigrain croissant with smoked ham, havarti, tomato, sweet onion, mixed greens and chimi-mayo
- Cranberry ciabatta with black bean lentil patties, avocado, boursin cheese and sunflower micro greens*
- *locally sourced
DESSERTS:
- Diablo’s
- ginger molasses
- chocolate chip oatmeal
- chocolate mint