Lunch Menu: Fri, June 5

Today's Lunch Menu

Soup: Borscht - $4.75, $5.25 w/ Quince made bread.

Salad: $6.75
Local Quince Garden Greens, Cucumber, Walnuts, Goat Cheese, Ginger Sesame vVnaigrette

Sandwiches: $7.35
Chipotle Marinated Flat Iron Steak, Roma Tomato on Baguette
Organic Chicken Salad on Country Rye

Panini: $7.35
Thomas Reid Organic Roast Chicken, Caramalized Onion, Cheddar on Quince Country Rye
Roasted Vegetables, Goat Cheese, Cheddar on Quince Country Rye

Special: Oyama Capicolla, and melted Cheddar on Croissant - $5.25, with Salad - $8.00

Quince Express: Fresh in the fridge/freezer today: Prosciutto Wrapped Scallops, Locally Grown Greens (from the Quince Garden), Potato & Leek Soup, Lentil Soup, Beet Soup, Double Chocolate Cookie Dough, Peanut Butter Cookie Dough, Oatmeal Cookie Dough, Pizza Dough.
Call in to find out what else we have in the fridge and freezer today: 604-731-4645

Quince Bakery - Baguette Crostini, Rasin Crostini, along with our usual Country Rye, Habanero Bread Sticks & the Best Baguettes in town.... Go to our Weekly Schedule.

Upcoming Cooking Classes & Events -
Tuesday, June 16, 6:30-9:30pm: The Passionate Chef - 3 course menu with Karen Barnaby, Executive Chef at The Fish House in Stanley Park
Saturday, June 20, 3-4pm: Food & Wine Pairing- Hors d'oeuvre & Cocktail: 3 hors d'oeuvre, 3 cocktails and a cooking demonstration
Sunday, June 21, 11a-1pm-Father's Day Brunch Class ; 5-8pm - Father's Day Bar-b-q
Class.
Thursday, June 25, 6:30-9:30p - Quince Goes Cupid - our speed dating cooking class: 5 dishes, 5 partners, 5 chances to find Mr or Ms Right!!
For more information go to our Studio Schedule