• Country ham and vegetable
  • Mexican black bean
  • Jerk pumpkin cocnut


  • 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


JACKET POTATO: baked potato topped with African peanut-chickpea stew and pickled jalapeno if you desire 🙂

FRITTATA:  broccoli, potato and  Swiss cheese



  • 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


  • Diablo’s
  • ginger molasses
  • chocolate chip oatmeal
  • chocolate mint

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