Thin chicken breast cutlets, quickly pan-fried with a ginger, soy & mirin glaze, sitting atop a light stir-fry of bean sprouts and rainbow chard, alongside a salad of warm seared mushrooms and onions over baby greens and tomatoes, and topped with fresh goat’s cheese.
$12
(Veg’n-friendly, gluten-free options)

Pay What You Can after 7:30

Quinn Cruise is a newly-minted professional cook, fresh from the 2012 George Brown Chef’s School, where she was the only deaf graduate.

Fresh City Farms CSA box pickup 5-8pm