(Chef Quinn Cruise will be back next week)

Spicy cornmeal crusted chicken with sweet potato purée, sautéed greens and homemade BBQ sauce. For vegetarians there’ll be spicy cornmeal crusted zucchini.

$12 (includes HST)
(Veg’n & Gluten-free options)

Pay What You Can after 7:30

Fresh City Farms CSA box pickup 5-8pm

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Chef Kendra Simmonds started cooking at age 16 on a student exchange to France, and went on to attend culinary school at both Humber and George Brown colleges. She was the Chef at the Campbell House Museum, where she developed an interest in historical foods, as seen in her remarkable re-creation of the final meal served on the Titanic at The Depanneur this spring. In addition to a stage with Jamie Kennedy, and starting her own catering company, Salt & Sparkles, Kendra continues to cook, cater and work towards her Red Seal certification.