Wednesday

SOUPS:

• Carrot and toasted cumin
• Cream of mushroom with thyme
• French onion-ish

SALADS:

• Rubbed kale with pistachio crunch*
• Red bean, corn and roasted sweet potato in a zippy mustard dressing
• Lentils with green apple and grilled green beans & onion
• Creamy jalapeno 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
• Black magic kale with spiraled beets and pumpkin seeds

SWITCH IT UP!!! HAVE A JACKET POTATO OR FRITTATA WITH YOUR SALAD 🙂

JACKET POTATO:  baked potato with butter chicken and a dollop of raita ($12 with 2 salads)

• Yukon gold baker topped with our in-house butter chicken and raita

FRITTATA:  ($12 with 2 salads)

• Roasted broccoli and potato with red pepper and feta cheese

SANDWICHES:

• Jerk chicken on a bun with lettuce tomato sweet onion and mayo
• Multigrain croissant with smoked ham, Havarti, dill pickle, sprouts and mustard rosemary sauce
• Roasted sweet potato, feta, pickled beet sticks, chopped fresh herbs and fresh garlic mayo on a baguette

• *locally sourced

DESSERTS:

• Ginger molasses cookie — NEW!!
• Oatmeal chocolate chip cookie
• Peanut butter cups (Vegan Sweet Home)