Wednesday, October 28, 2009

Today At Quince: Wednesday, October 28, 2009

Halloween is just round the corner. Book in for our Tricks of the Treats Class on Saturday, and warm up before or after your trick or treating with a steaming bowl of our very orange Garam Masala Squash or Carrot Ginger Soups, perfect with our fresh baked baguette. Order now!


Today's Cafe Lunch Menu

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

Salad: $6.75
Mixed Greens, Beets, Cherry Tomato, Red Apple with Lemon Vinaigrette

Sandwiches: $7.35
Organic Roast Chicken Breast, Mushroom, Caramelized Onion, Tomato on our Daily Baguette
Wild BC Albacore Tuna Salad on Quince Raisin Bun

Panini: $7.35
Veggie - Roasted Vegetables, Goat Cheese, Mozzerella on Quince Country Rye
Organic Roasted Chicken, Roma Tomato, Caramelized Onion, Habanero Cheddar on Quince Country Rye

Special: Garam Masala Chickpea Ragout with Garlic Toast $9.50

Quince Express: Fresh in the fridge/freezer today: Organic Chicken Stock, Garlic Mashed Potatoes, Roasted Vegetables, Balsamic Vinaigrette. Go to our Full List of Express Products, or call in to find out what else we have in the fridge and freezer today: 604-731-4645



Let us know if you have any special requests.

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

  • Check out our class updates on our Studio Schedule.
  • Are you a foodie single looking for love? Register for Quince Goes Cupid - our kitchen speed dating events.
  • Feast & Film - we will be serving up a fabulous feast inspired by the film Chocolat, accompanied with wine, all while screening the film in our front gallery. For more information: Movie Night at Quince
  • For information on our private or team building cooking classes & events, go to our online brochure.

Gift Certificates - available for any amount, for our store or cooking classes.

All feedback welcome - info@quince.ca

No comments:

Post a Comment