Option #1

-Smoked salmon & dill quiche, with goat cheese and sautéed kale

-Bacon and spinach quiche with caramelized onion and chives.

-Roasted baby carrots, green beans, and beets, tossed in balsamic glaze.

-Tomato & sweet red onions salad with celery greens and lemon herd oil.

-Arugula and goat cheese salad, candied pecans, slivered almonds, white balsamic vinaigrette.

 

Option #2

-24 hour marinated Moroccan BBQ chicken

-Spiced Roasted cauliflower

-Roasted red pepper and quinoa panzanella.

-Cucumber and chickpea salad, feta cheese, mint, sweet red onion, lemon honey vinaigrette.

-Pita bread and house-made tzatziki.

 

Option #3

-Baked eggplant parmesan, melted provolone cheese

-Hand rolled Meatballs with basil and roasted garlic

-Spaghetti with house-made zesty marinara sauce 

-Crispy roasted brussel sprouts, tossed with almonds and maple bacon

-Quinoa and kale salad, oven dried tomatoes, crispy fennel chips, herb lemon vinaigrette

 

Option #4

-Thai chicken satay, lime peanut sauce.

-jumbo prawns, coconut curry sauce.

-Steamed brown rice.

-Egg noodles stir fry style, Julienne vegetables, toasted peanuts, and peashoots.

-Crisp cucumber and radish salad, edamame beans, daikon, sesame soy vinaigrette.

 

Option #5

-Seared wild sockeye salmon, with sundried tomato and dill sauce.

-Roasted chicken, oven dried tomatoes, olives and caper sauce.

-Baked potato gratin, caramelized onions, thyme, and parmesan cheese.

-Raw vegetable salad, heirloom tomatoes, aged cheddar, crouton lace, pesto vinaigrette.

-Shaved Brussel sprout Caesar salad, olive oil poached croutons, Parmesan cheese, house-made Caesar dressing, & cracked pepper.

 

**All menu options can be altered to accommodate allergies or dietary restrictions.