Drop and Go Meals

A selection of quick entrées with sides for groups of 100 or less. You provide the table and we drop off a hot, fresh entree for your group to enjoy. Includes compostable service.

Entrées to be ordered in multiples of 12.

Drop and Go Menu

Beef lasagna with garlic cheese bread

Halal

rich beef ragout layered with ricotta cheese, mozzarella in between lasagna noodles

$12.50 per person

Black pepper tofu with rice

Vegan
Made without gluten

flash fried tofu with a black pepper sauce, peppers, onions and broccoli

$14.25 per person

Bean enchilada

Vegetarian

beans, veggie ‘beef’, sweet potato, fresh herbs, tomato chipotle sauce

$12.50 per person

Chicken tikka thigh

Halal

baked Tikka masala with peppers, onions and rice

$17.50 per person

Greek chicken breast

Halal
Made without gluten

grilled greek marinated chicken breast with grilled peppers, eggplant, zucchini, roasted tomatoes, olives drizzled with tzatziki to finish and roasted potatoes

$17.50 per person

Mushroom penne alfredo

Vegetarian

penne alfredo with gourmet mushrooms and fresh herbs

$12.50 per person

Mushroom penne alfredo with chicken

Halal

penne alfredo with chicken, gourmet mushrooms and fresh herbs

$15.50 per person

Monthly Power Bowl Features

Discover our chef-crafted Power Bowls, inspired by Canada’s diverse regions. Each month features fresh, seasonal ingredients with options for vegetarian or carnivore add-ons.

Pricing:

  • $12.00 per person - vegan base

  • $15.00 per person - with vegetarian protein add-on

  • $18.00 per person - with halal protein add-on

Gluten-free option available with Chef’s choice of rice or grains.

September: British Columbia – Beautiful Bowl

Base: Brown rice
Toppings: Roasted seaweed, avocado, pickled ginger, edamame, shredded carrot, sesame cabbage slaw and miso-tahini drizzle

Made without gluten
Halal

Add-ons:

  • Vegetarian: Tamari-marinated soft-boiled egg

  • Halal protein: Smoked wild salmon & tamari-marinated soft-boiled egg

October: Nova Scotia – Bluenose Bowl

Base: 7-bean blend and kale
Toppings: Shaved marinated root vegetables, pickled onions, shredded cabbage and lemon-dill dressing
Add-ons:

  • Vegetarian: Crispy tofu

  • Halal Protein: Marinated albacore tuna

November: Yukon – The Klondike Bowl

Base: Wild rice blend and roasted yam
Toppings: Kale, cranberries, roasted walnuts, radish slices and lemon-birch syrup dressing
Add-ons:

  • Vegetarian: Smoked gouda

  • Halal Protein: Reindeer/Caribou sausage

December: Québec – I Remember Bowl

Base: French green lentils and roasted sweet potato
Toppings: Roasted mushrooms, green peas, beet ribbons, walnut crumble and creamy Dijon-maple dressing
Add-ons:

  • Vegetarian: Cheese curds & fried tofu

  • Halal Protein: Confit duck leg

Dietary Legend

 Made Without Gluten

Made without gluten

Made Without Dairy

Made without dairy

Vegetarian

Vegetarian

Vegan

Vegan

Halal

Halal