DINNER

APPETIZER, SALAD or SOUP choice of:

• MIDDLE EASTERN PLATTER: hummus, tabbouleh and butter bean pâté, Greek olives and grilled pita wedges

• IRREGARDLESS GARDEN SALAD: Asian greens & red leaf lettuce, cabbage, onions, cucumbers, tomatoes, raisins and sunflower seed. Served with a choice of dressings

• CUP OF SOUP: Home-made soups prepared daily

$20 MEAL: VEGETARIAN ENTRéES: choice of:

• CHILE RELLENO MENDEZ: Roasted chili Poblano pepper roasted, and stuffed with cilantro rice, Spanish ratatouille (squashes, corn, onion, smoked jalapeños). Served on a stone black bean cake, and topped with melted jack cheese, roasted sweet pepper coulis, and balsamic reduction.

• THAI PUMPKIN CURRY(vegan): A curry mixture of sautéed local squashes, cauliflower, eggplant and carrots in a Thai curry sauce served with lentil brown rice and topped with a orange cranberry chutney and roasted pumpkin seeds.

$30 MEAL: MEAT & SEAFOOD ENTRéES: choice of: 

• FIRE ROASTED CHICKEN: 'Free range' all natural breast of chicken with wing bone attached, pan braised and served with pan roasted root vegetables, Brussels sprouts topped with a red wine chicken jus       

• WALNUT SALMON: Pan seared fillet of Salmon, seasonal roasted root veggies served over sautéed rainbow swiss chard, pan-roasted Brussels sprouts and topped with walnut butter crust and garnished with whole-grain mustard    

• STEAK AU POIVRE: Beef medallions rolled in rainbow peppercorn, grilled and served with creamy au gratin potatoes, asparagus & brandy peppercorn sauce 

DESSERT choice of:

• LOCAL APPLE TART

• FLOURLESS BROWN BUTTER BROWNIE

• VEGAN CHOCOLATE CAKE