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