Quinn introduces this playful Japanese take on spaghetti & meatballs. These hearty udon noodles come with a light, flavourful ginger-infused tomato sauce, summer veggies and seasoned pork & scallion meatballs (vegetarian version has zucchini, mushrooms & tofu). Served with miso-spiked garlic bread and a colourful garden salad with a soy & mirin dressing.
$12 (tax-in)
(Veg’n option)

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