Our News

Soups and Specials: Monday March 12 – Friday March 16

Monday: Soup: Vegetable Quinoa (vegan)
Special: Indonesian Stir Fried Noodles.

Tuesday:Soup: Potato Leek (vegan)
Special: Zucchini Goat Cheese Quiche with salad

Thursday:Soup: Broccoli (vegan)
Special: Italian Sausage Stew with brown rice. (vegan)

Friday: Soup: Butternut Squash (vegan)
Special: Mexican Chipotle Casserole with salad.

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Weekend Specials – March 11/12

Appetizer
Eggplant Rollatini $7.50
Grilled Eggplant filled with ricotta cheese with fresh herbs and topped with homemade tomato sauce..

Entrees
Vegetable Lasagna $13.95
Our very own homemade lasagna layered with carrots, zucchini, mushrooms, ricotta, and tomato sauce, topped with melted Mozzarella cheese. Served with a side salad.

Peruvian Timbale (vegan) $ 13.95
Layers of purple and gold mashed potato, veggie chicken, avocado and vegan mayo. Served with roasted grape tomatoes, olives and sprouts.

Brunch Specials
(served Sat/Sun from 10.30am – 3pm)

Savory French Toast $9.50
Challah bread with organic egg in the middle, mushrooms, mix cheese. Served with fountain fries and salad.

Californien Omelette with Guacamole, Red Peppers and Cheese $9.50
Served with veggie ham or Fountain Fries.

Drink
Homemade Kombucha (fermented green and black teas ) $3.50

Vegan Cooking Demonstration

March 20, 7 pm

Watch, learn & eat!
Sit back and enjoy watching our skilled, entertaining Chef prepare a healthy 3 course vegan dinner.

Menu

Drink:
Carrot Ginger Turmeric Smoothie – Start with tasty immune boosting smoothie

Appetizer:
Beet Ravioli with Cashew Cheese – Stunning appetizer made with raw beets and homemade cashew cheese with fresh herbs

Main Course:
Sweet Potato Shepherd’s Pie – Nourishing baked casserole with vegetables and lentils. Served with salad.

Dessert:
Raspberry Panna Cotta – Delicious raw treat. No sugar and no guilt.

Participation $35, incl. tasting and recipes.

To register please call 718-5913663