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