Spinach and Feta Stuffed Chicken breast with Creamy Lemon Sauce

Roasted Artichokes & Oven Dried Tomatoes (GF, DF, V, Ve)

Whole Grain Fussili Tossed with Roasted Red Peppers, Spinach & Kalamata Olives with Extra Virgin Olive Oil (V)

Parmesan Cheese on the side (V, GF)

Greek Salad with Feta On the Side & Mediterranean Vinaigrette (GF, DF, V, VE)

Vegetarian / Vegan: Lentil Stuffed Portabello Mushrooms, Roasted Artichokes & Oven Dried Tomatoes, Whole Grain Pasta with Roasted Red Peppers, Spinach and Kalamata olives, Greek Salad (No cheese), Mediterranean Vinaigrette

Malaysian Beef Rendang with Lemongrass, coconut and dried chili (GF, DF)

Coconut Rice (GF, DF, V, Ve)

Grilled Baby Bok Choy with Sweet Chili & Toasted Sesame (GF, DF, V, Ve)

Asian Pineapple Salad with Romaine, Jicama, Bell Peppers, Red Cabbage, Matchstick Carrots, Green Onion, Toasted Coconut, Miso Ginger Dressing (V, Ve, GF, DF)

Vegan/ Vegetarian: Vegetable Rendang, Coconut Rice, Asian Pineapple Salad, Bok Choy (Ve, V, GF, DF)

Baked Ontario Trout with Fresh Lemon & Dill (GF, DF)

Butter Bean and Leek Gratin with Creamy Dill Sauce and Sourdough Breadcrumbs (V)

Winter Kale Salad: Green and Purple Kale, Lentils, Shredded Raw Beets, Watermelon Radish, Shaved Fennel, Crispy Chickpeas, Carrot Ginger Vinaigrette (V, Ve, GF, DF)

Vegetarian / Vegan: Vegan Tuscan Butterbean Stew, Steamed Rice, Winter Kale Salad (V, Ve, GF, DF)

Buddha Bowl: Parmesan Crusted Chicken Breast, 3 Bean & Radish Salad, Fresh Herbs, Kale Pesto (nut free), Beet Hummus, Green Goddess Dressing, Toasted sunflower & hemp seeds (GF)

Vegetarian/ Vegan: Sub “Parmesan” Crusted Tempeh (nutritional yeast, hemp seeds, sea salt, garlic powder)

Mary’s Organic Gluten Free Crackers (Ve, V, GF, DF)

Chicken Parmesan

Roasted Mini Potatoes with Rosemary and sea salt

Grilled Vegetables with Balsamic Reduction (V, Ve, GF, DF)

Garlic Bread (V)

Grilled Chicory Salad: Sweet & Sour Grilled Endive, Orange Segments, Shaved Fennel, Croutons, Baby Spinach, Sugar Shack Vinaigrette (V, Ve, DF)

Vegetarian: Sub Eggplant Parmesan, same sides as main (V)

Vegan: “Chicken” Nuggets, Roasted Mini Potatoes with Rosemary and sea salt, Grilled vegetables (V, Ve, GF, DF)

Gluten free: Chicken Parmesan (no breading), Roasted Mini Potatoes, Grilled Vegetables, GF Garlic Toast, Salad no croutons

Beef Sirloin Stroganoff, Mixed Mushrooms, Creamy sauce, Dill (GF)

Egg Noodles with olive oil and parsley (V)

Sauteed Peas & Bacon (no bacon sub: Halal beef Sausage) (GF, DF)

Local Candy Cane, Red & Orange Beets, Mixed Winter Greens, Quebec Goat Cheese, Spicy Pecans, Mint, Maple Cider Vinaigrette (Goat Cheese on the side) (V, Ve, GF, DF)

Vegan: Mushroom Stroganoff with Cashew Cream, Mixed Mushrooms, Farfalle Pasta, Beet Salad (no cheese)

Thai Green Coconut Curry Chicken with Vegetables (GF, DF)

Steamed Jasmine Rice (V, Ve, GF, DF)

Vegetable Samosa’s with Mango Chutney (V)

Mango Slaw with Cilantro & Thai Vinaigrette (V, Ve, GF, DF)

Vegan: Tofu & Vegetable Green Curry, Steamed Jasmine Rice, Grilled Naan, Mango Slaw (Ve, V, GF, DF)

Buddha Bowl: Romaine Lettuce, Smoky Chipotle Chicken Breast, Cherry tomato, Corn, Black Beans, Feta Cheese, Bell Peppers, Avocado, Cilantro, Corn Chips, Chili Lime Dressing, Ranch (GF, DF)

Vegan / Vegetarian: Sub Chicken for BBQ Jackfruit, Vegan omit cheese

Homemade Harissa spiced Chicken Meatballs with fresh dill

Yogurt Harissa & Lemon Sauce (V, GF)

Israeli Couscous with Turmeric and Dried Apricots (V, Ve, DF)

Moroccan Spiced Roasted Cauliflower & chickpeas (V, Ve, GF, DF)

Grilled Pitas with Olive Tapenade (V, Ve, DF)

Vegan / Vegetarian: Sub: Moroccan Lentil Meatballs, Lemon Tahini Sauce, Turmeric Rice, Cauliflower & Chickpeas, Pitas with olive tapenade (V, Ve, DF)

GF: Sub Harissa Chicken Supreme with Yogurt Sauce, Tumeric Rice with Dried apricots, Cauliflower & Chickpeas, GF Bread with Olive Tapenade

Traditional Greek Beef Moussaka

Greek Salad with Cherry tomato, Cucumber, Bell Peppers, Kalmata olives, Oregano, Feta, Greek Dressing (V, GF)

Spanikopita (V)

Vegetarian: Veggie Moussaka, Greek Salad, Spanikopita (V)

Vegan: Roasted Eggplant Curry with chickpeas, Basmati Rice, Garden salad with Italian dressing, Naan (V, Ve, GF, DF)

Gluten free: Greek Marinated Chicken & Veggie Kebob, Rice Pilaf, Greek Salad (GF, DF)

Cheese Tortellini Alfredo with Broccoli, Chicken & Parmesan Cheese  

Mushroom Turnovers (V)

Ontario Pear and Chicory Salad – Pickled Local Bosc Pears, Kale, Radicchio, Dandelion, Orange Segments, Pomegranate Seeds, Shaved Parmigiano, Pickled Red Onion, Pumpkin Seeds, Maple Cider Vinaigrette (nut free)

Vegetarian: Cheese Tortellini with Broccoli and Parmesan, Mushroom Turnovers, Ontario Pear and Chicory Salad (V)

Vegan: Pasta ala Norma, Ontario Pear & Chicory Salad (omit Parmesan), Dinner Roll

Gluten Free: GF Pasta Alfredo with Chicken, Ontario Pear & Chicory Salad, Gluten Free Garlic Toast