-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.
-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.
-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
-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.
-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 accomidate allergies or dietary restrictions.