Breakfast (7am – 11am)

Breakfast quesadilla – apple sausage, egg and Monteray Jack cheese panfried in a spinach tortilla, served with a side of home fried potatoes

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

Two fried eggs, side of peameal bacon and Fred’s Bread toast.

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

Lunch (11:30 – 3:00)

Minestrone soup

Carrot lemongrass soup

Pork schnitzel sandwich with Black River old cheddar, and an herbed mayo/mustard spread and a side of salad

Antipasto plate with a selection of cheese, meat, breads and veggies

Hommus, warm pita and olives

Monte Cristo sandwich served with a side of Tall Poppy Farm mixed greens

Falafel spinach wrap with a lemony tahini sauce