Wednesday

SOUP:

  • Southwestern chicken and black bean
  • Thai butternut squash

SALADS:

  • Rubbed kale with pistachio crunch
  • Riel Acre’s
  • jade green pak-choy
  • lentils with cider vinaigrette
  • ginger sesame lime slaw
  • beets and balsamic
  • pasta with green olives fresh tomatoes and preserved lemon dressing
  • Baby spinach and mizuna, red onions, croutons, tamari-nutch
  • Sweet soy vermicelli
  • creamy curried chickpeas
  • Black bean honey lime

SANDWICHES:

  • Sliced sprouted grain bread with chicken breast, chimichurri, hot house tomato, sweet onion, mayo and mizuna
  • Multigrain croissant! Montreal smoked meat, provolone, crunchy Kraut, dijon-mayo.
  • Cranberry ciabatta with sliced egg and avocado, local sprouts, candied jalapeno mayo
  • Spiced chickpea wrap with tahini dressing, baby spinach, cucumber and carrot

DESSERTS:

  • Diablos!!
  • Peanut butter cups (vegan sweet home)
  • Nanaimo bars (vegan sweet home)
  • chocolate chip oatmeal cookies
  • peanut butter cookies

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