Breakfast (7am – 11am)

Spinach and fresh vegetable frittata with home fried potatoes

Grilled shiitake mushrooms with garlic and fresh herbs on olive bread toast

Steel cut oats with dried cranberries and dates and sprinkled with brown sugar

Homemade fruit and nut granola, tart Greek yogurt and fruit compote

Lunch (11:30 – close)

Cream of fresh green Mill Creek Farm peas soup

Lentil dal soup

Falafel spinach wrap with a lemony tahini sauce

Grilled vegetable pasta salad with Fifth Town Bedda Fedda served on fresh greens

Individual gourmet pizza with greens (shiitake mushrooms, grilled eggplant and feta OR caramelized onion, thai chicken and parmesan)

Savoury vegetable quiche served with fresh Tall Poppy Farm greens

Hummos, warm pita and olives