Wednesday, March 17, 2010

Today at Quince: Wednesday March 17, 2010

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

Soup: Duo of Carrot Ginger & Butternut Squash $5.25, $5.75 w/ Quince made bread
Salad: $7.50
Caesar Salad with in house made Croutons
Sandwiches: $7.75
Salami, Caramilized Red Onion, Black Olive, Red Bell Pepper, Lettuce and Dijon.
Tuna Salad with Red Bell Pepper, Cucumber, Celery on in house made Raisin Bun.
Panini: $7.75
Black Forest Ham, Carmelized Onion, Tomato, Mozzerella, on our Country Rye
Roasted Vegetables, Goat Cheese, Mozzerella on our Country Rye
Special: $8.50
Pizza with Pesto, Oven Dried Tomato, Roast Pepper, Portabello Mushroom. Asparagus and Goat's Cheese with side Caesar 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 -

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