Thursday, March 18, 2010

Today at Quince: Thursday March 18,2010

Today's Cafe Lunch Menu
Lunch available from 11am to 3pm.

Soup: Chicken Noodle $5.25, $5.75 w/ Quince made bread
Salad: $7.50
Asparagus, Greenbeans, Ovendried Tomato, Greens, Goat Cheese, Pesto Dressing.

Sandwiches: $7.75
Organic Roast Chicken, Roast Bell Pepper and Portobello Mushroom, Lettuce, Grainy Mustard, White Cheddar on Baguette.
Tuna Salad with Red Bell Pepper, Cucumber, Celery on in house made Milk Bun.

Panini: $7.75
Chicken with Habanero Cheddar, tomato on our Country Rye
Roasted Vegetables, Goat Cheese, Mozzerella on our Country Rye

Special: $9.00
Chickpea Masala with Basmati Rice and side salad.

Soup & Salad Special: $10, Soup or Salad & Sandwich Special: $10.75

Drinks - $1.95 Koala SpringsPellegrino - flavoured and unflavouredSun Rype - apple and orangeEspresso drinks, teas and pastries also available.

Upcoming Cooking Classes & Events
Looking for a graduation or wedding gift that's long lasting? Buy a Gift Certificate for our Five Day Basics cooking class series. And check out our class updates on our Studio Schedule to reserve a spot for your own culinary adventure. For information on our private or team building cooking classes & events, go to our online brochure.

Sign up for our Quince Goes Cupid Kitchen Speed Dating Events - cooking classes for foodie singles. Recommend a man who signs up (and shows up!) and you’ll not only get that warm fuzzy feeling that all matchmakers get, but we’ll give you 10% off when you sign up for one of our classes or events.

Quince Express: For a 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.

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

All feedback welcome -

No comments:

Post a Comment