Wednesday

SOUPS:

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

SALADS:

  • Rubbed kale with pistachio crunch*
  • Balsamic pasta with tomato
  • lemony lentils
  • Frisse, radicchio, fennel with dijon vinaigrette and toasted almonds
  • Beets and Balsamic
  • Black bean, sweet potato and Tangy pepper vinaigrette
  • 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

STEW: african chickpea peanut ~ comes with bread!

JACKET POTATO: baked potato topped with vegetarian chili, sour cream and pickled jalapeno’s

FRITTATA: spinach, broccoli, onion, aged cheddar and basil pesto!

SANDWICHES:

  • Wrap! Grilled hoisin chicken thighs with crunchy slaw, pineapple sweet pepper and creamy ginger sauce
  • Multigrain croissant with roast beef, Stilton, caramelized onions and arugula
  • Black bean lentil patties in a bun with smoked cheddar, sprouts, tomatoes and jalapeno-avocado mayo*
  • *locally sourced

DESSERTS:

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

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