Maple & Dijon Glazed Baked Salmon (GF, DF)

Crispy Caramelized Roasted Brussels Sprouts (V,Ve, GF, DF)

Rosemary & Sea Salt Potatoes (V, Ve, GF, DF)

Fresh Corn bread on the side with whipped butter (V)

Vegan: Maple Baked Beans, Tempeh “Bacon”, Crispy Brussels Sprouts, Spice Roasted Baby Potatoes, Vegan roll (V, Ve, GF, DF)

Pepperoni & Cheese Pizza Bagels

Crispy Chicken Fingers

Side of Honey Mustard Dip

Iceberg Wedge Salad with Tomato, Cucumber, Gorgonzola, Pumpkin Seeds, Creamy Italian Dressing (V, GF)

Vegetarian: Vegetable & Cheese Pizza Bagels, Veggie Nuggets with Honey Mustard dip, Iceberg Wedge Salad (V)

Vegan: Samosa Potato Wraps, Veggie Parkora, Vegan Iceberg Salad with Creamy Italian Dressing (V, Ve, DF)

Gluten Free: Samosa Potato Gluten Free Wrap, Veggie Pakora, Iceberg Salad (V, GF)

Adonis Falafels, Quinoa, Cucumber, Pickled Turnips, Cherry tomato, Arugula, Pickled Squash, Maple Tahini Dressing (V, Ve, GF, DF)

Grilled Pitas with black olive tapenade (V, Ve, DF)

Treat of the day! Butter Tarts (V)

*Vegan maple tart (V,Ve, DF)

General Tso Chicken with Peppers, Green Onion & Sesame (GF, DF)

Steamed Rice (GF, DF, V, Ve)

Served with Chinese Broccoli with Garlic sauce (GF, DF, V, Ve)

Vegetarian option: Veggie Pot Stickers with Dipping sauce on the side, Chinese Broccoli with Garlic sauce

Vegan: General Tso Tofu, Steamed Rice, Chinese broccoli with garlic sauce (GF, DF, V, Ve)

Beef Shepherd’s Pie with Thyme, Rosemary, Red wine, Peas, Carrots, Celery, Onion, Corn, Topped with Mashed Potatoes and baked to perfection (GF)

Garden Salad with Balsamic vinaigrette (V, Ve, GF, DF)

Vegan: Beyond Beef Shepherd’s Pie with Olive Oil Mashed Potato Topping, Garden Salad with Balsamic Vinaigrette (V, Ve, GF, DF)

Portuguese Piri Piri Brick Chicken, Crispy Potatoes Wedges, Grilled Vegetables, Mediterranean chickpea salad with tomato, onion, cucumber, parsley, vinaigrette dressing

Vegan: Piri Piri Cauliflower Steaks and sides

Italian Long Buns are stuffed with Homemade all beef Meatballs in house Marinara sauce, Mozzarella cheese and Parmesan

Served with Rosemary & Sea Salt Polenta Bites on the side, Extra Marinara! (V, GF)

Mixed Green Salad with Orange Segments, Kalmatta olives, Fennel, cucumber & Red wine Vinaigrette (V, Ve, GF, DF)

Vegan: Substitute Beyond Beef Meatballs, Potato Wedges (V, VE, GF, DF)

Gluten Free: Gluten free Steak Sandwich, Potato Wedges (GF)

Buddha Bowl: Flaked Rosemary Roasted Salmon Loin, Wild Rice & Baby Kale, Corn, Beans, Roasted Squash, Sugar Shack Vinaigrette, Pumpkin Seed Vierge (GF, DF)

Vegan/ Vegetarian: Substitute Salmon for Rosemary Charred Cauliflower (Ve, V, GF, DF)

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)