SOUPS:
- Thai coconut beef
- African lentil and peanut
SALADS:
- Rubbed kale with pistachio crunch*
- Red bean and corn with a zippy mustard dressing
- Lentil sweet corn and orange zest
- Roast potato and sweet red peppers with arugula and a roasted red pepper dressing
- Creamy salted herb pasta
- Beets and Balsamic
- Jade green bok-choy
- Ginger sesame lime slaw*
- Baby spinach, red onion croutons and tamari-nutch*
- Sweet soy vermicelli
- Creamy curried chickpea
HOT STUFF:
CURRY: coconut chicken on a bed of jasmine rice
JACKET POTATO: beef chili and a dollop of guacamole
FRITTATA: roast potato and broccoli with aged cheddar and
SANDWICHES:
- Multigrain croissant with Montreal smoked meat, kosher dill pickle, and creamy slaw and mustard mop
- Grilled Cajun chicken thigh on a soft bun with tomato, mixed greens, and mayo
- WRAP! Baked tofu, avocado,cucumber, spiraled carrots, baby spinach and spicy peanut sauce
- *locally sourced
DESSERTS:
- Diablo’s
- Ginger molasses cookie — NEW!!
- Oatmeal chocolate chip cookies