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Thyme and Again Creative Catering and Take Home Food Shop 1255 Wellington Street West (1 block west of Holland) Ottawa, Ontario K1Y 3A6 Food Shop: (613) 722-6277 Catering: (613) 722-0093 Fax: (613) 722-8357 |
Food Shop Hours: Monday to Friday: 8 a.m. to 8 p.m. Saturday: 9 a.m. to 6 p.m. Sunday: 10 a.m. to 5 p.m Catering Department Hours: Monday to Friday: 8:30 a.m. to 5 p.m. |
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Monthly Menu
Salads $5.50 Mixed Greens with Shaved Beets and Fennel with Citrus Vinaigrette ° ◊ ø
Crispy Carrot and Celery with Grilled Pineapple and Honey Lime Dressing ° ◊ ø
Lentil and Roasted Mushrooms with Walnuts and Herb Vinaigrette ◊ ø
Mains Lamb Stew $11
Mushroom, Leek and Gruyere Quiche ° ◊ $ 6.50
Sides $4.75 Maple and Thyme Roasted Winter Root Vegetables°ø ◊
Smashed Potatoes with Parmesan and Olive Oil °ø◊
Inspired By Local Fare March 1- March 7
Soup of the Week Red Lentil Mulligatawny◊ ø
Salad $5.50 Mixed Greens, Dried Apple and Almonds with Blue Cheese Vinaigrette°◊ ø
Mains Roasted Beef Filet with Rosemary-Balsamic Jus °ø $14
Lemon-Herb Roasted Chicken Breast with Apple and Pear Chutney ø $11
Nori Wrapped Halibut with Roasted Balsamic Tomatoes° ø $12
Sides $4.75 Brown Sugar and Cinnamon Roasted Acorn Squash °◊ ø
Spinach, Mushroom and Barley Ragout ◊
Dip: Avocado and Mango Salsa ◊ ø Salsa/Tapas: Tabouli ◊ Vinaigrette: Blue Cheese Vinaigrette °◊ ø
Weekender Maple Glazed Confit Duck Leg ° ø $13
Hors D'oeuvres Smoked Salmon Crêpe Rolls°
Vegetarian Spring Rolls with "nam prik" Thai Dipping Sauce ◊
Inspired By Local Fare March 8 – March 14
Soup of the Week Beet and Fennel ◊ ø
Salad $5.50 Baby Spinach, Roasted Butternut Squash and Pepitas with Honey-Pear Vinaigrette °◊ ø
Mains Grilled Beef Filet with Creamy Leeks and Blue Cheese °ø $14
Bacon Wrapped Chicken Supreme with Mushroom Sauce ø$12
Pasta with Spicy Tomato Sauce, Spinach, Grilled Zucchini and Feta ◊ $9.50
Sides $4.75 Ratatouille Provençale ◊ ø
Wild Rice Pilaf with Dried Apples, Shallots and Thyme°◊ ø
Dip: Caramelized Onion and Chive°◊ ø Salsa/Tapas: Herb and Tomato Dusted Chèvre Balls°◊ ø Vinaigrette: Honey-Pear Vinaigrette°◊ ø
Weekender Pulled Pork and Pinto Bean Burrito with Chili Lime Sour Cream $10
Hors D’oeuvres Orange and Basil Marinated Shrimp° ø
Vegetarian Spring Rolls with "nam prik" Thai Dipping Sauce◊
Inspired By Local Fare March 15- March 21
Soup of the Week Yukon Gold Potato Soup with Bacon ø
Salad $5.50 Greens with Marinated Mushrooms, Toasted Pinenuts and Roasted Garlic-Herb Vinaigrette◊ ø
Mains Beef Wellington $15
BBQ Spiced Chicken Leg with Tomato and Onion Relish ø $11
Vegetarian Lasagna (Tofu, Spinach and Mushroom) ◊ $9.50
Sides $4.75 Roasted Vegetable Succotash ◊ ø
Rice with Black Beans and Corn ◊ ø
Dip: Roasted Vegetable and Feta◊ ø Tapas: Caponata◊ ø Vinaigrette: Roasted Garlic-Herb Vinaigrette◊ ø
Weekender Guinness Braised Short Ribs (1/2 Rack) ø $18
Hors D’oeuvres Elk and Dried Blueberry Meatballs with Honey Glaze
Vegetarian Spring Rolls with “nam prik” Thai Dipping Sauce ◊
Inspired By Local Fare March 22 – March 28
Soup of the Week Tomato and Red Pepper Bisque◊ ø
Salad $5.50 Greek Salad with Romaine Lettuce◊ ø
Mains Shepherds Pie° $12
Spinach and Chèvre Stuffed Chicken Breast with Balsamic Fig Sauce ° ø $12
Chickpea and Vegetable Curry◊ ø $9.50
Sides $4.75 Rapini Sautéed with Garlic◊ ø
Basmati Rice with Almond, Apricot and Apple°◊
Dip: Artichoke and Parmesan Dip°◊ ø Tapas: Chili and Oregano Spiced Feta Bites°◊ ø Vinaigrette: Greek (Lemon, Garlic, Herb) ◊ ø
Weekender Roasted Cornish Hen with Garlic and Rosemary $18
Hors D’oeuvres Camembert Mousse Cups with Praline Walnut and Crispy Prosciutto°
Vegetarian Spring Rolls with "nam prik" Thai Dipping Sauce ◊
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