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Saturday, June 5th

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Breakfast (7am – 11am)

Scrambled eggs, peameal bacon and toast

Homemade granola served with Greek yogurt and fresh fruit compote

French toast with warm maple syrup from Nyman Farms

Cinnamon bread with a side of fresh fruit salad

Lunch (11:30 – close)

Ham and vegetable soup

East African pea soup

Chickpea burger with peanut sauce and fresh tomato on a Pastry House roll, served with green salad

Smoked salmon and cream cheese on a fresh-baked scone with dill, capers and onions

Sandwich with pesto, Black River cheddar and (Cromato’s County-grown vine ripened) tomatoes served with a side of slaw

TPC falafel spinach wrap with a lemony tahini sauce

Peasant salad with asparagus, potato, egg and fresh vegetables in an herbed mayo dressing

Hummus, warm pita and olives

Dinner 5:30 – close

Old-fashioned cabbage rolls, baked in a rich heirloom tomato sauce served with fresh-baked bread and mixed vegetables

Beef curry served on brown basmati with raiti and warm pita

Fettuccine with a stilton cream sauce

Buddha rice bowl with baby bok choy, snow peas, julienned carrots, roasted sunflower seeds, brown rice and peanut sauce

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