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)

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)