Saturday, October 16, 2010

Today At Quince: Saturday, October 16, 2010

Today's Cafe Lunch Menu

Lunch available from 11am to 3pm.

Organic Chicken Noodle   $5.25, $5.75 w/ Quince made bread

Mixed Greens, Watercress and Endive with Cherry Tomato, Sunflower Seeds, and Feta Cheese finished with an Herb Yogurt Vinaigrette. $7.50

Sandwiches: $7.75  
Bacon with Onion Marmalade, Grainy Mustard and Tomato on our in house made Baguette

Albacore Tuna Salad on our Daily Country Rye

Panini: $7.75
Roasted Organic Chicken, Habanero Cheddar, Roma Tomato on our Daily Country Rye

Roasted Vegetables, Mozzarella and Goat Cheese on our Daily Country Rye.

Special: $9.75

Morocan Cous Cous Chicken Salad

*Also available vacuum packed to go in our Quince Express

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

Drinks - $1.95 -$3.95
Purity Organic Juices, Koala Juices, Pellegrino, Sun Rype juices, espresso drinks, teas.

Upcoming Cooking Classes & EventsLooking 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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