Tha Daily Kitchen Breakfast.

Monday.
Chorizo scramble: Scrambled eggs with chorizo and diced potatoes.  Served with a side of mayo and margarita salsa, $6.99.
Tofu scramble:  Scrambled tofu with plant based chorizo and diced potatoes. Served with a side of vegan mayo and margarita salsa, $6.99, vegan.

Tuesday.
Egg wake up burrito: Scrambled eggs, roasted turkey, onions, peppers and diced potatoes rolled in a flour tortilla.  Served with a margarita salsa, $6.99.
Tofu wake up burrito:  Scrambled tofu, onions, peppers and diced potatoes rolled in a flour tortilla.  Served with a margarita salsa, $6.99, vegan.

Wednesday.
Smashed avocado and egg brekkie:  Toasted brioche bun with scrambled eggs, feta, avocado, tomato and spinach, $6.99.
Smashed avocado and tofu brekkie:  Toasted brioche bun with scrambled tofu, vegan cheddar, avocado, tomato and spinach, $6.99, vegan.

Thursday.
Waffles and cream: Waffles served with mixed berries and topped with granola, maple syrup and coconut whipped cream, $6.99, vegan.

Friday.
French toast bake:  Thick sliced brioche bread served with blueberries and almonds.  Topped with maple syrup and coconut whipped cream, $6.99, vegan.

The Daily Kitchen Lunch.

Monday.
Beef burrito rice bowl: Ground beef on rice topped with vegan cheddar, red and green peppers, red onion and shredded lettuce. Served with a margarita salsa, $9.99.
Bean burrito rice bowl: Refried beans on rice topped with vegan cheddar, red and green peppers, red onion and shredded lettuce.  Served with a margarita salsa, $7.99, vegan.

Tuesday.
Butter chicken rice bowl:  Chicken breast tossed in a rice tomato sauce on a bed of rice.  Served with naan and a yogurt dip, $9.99.
Chana masala rice bowl:  Chickpeas and potatoes tossed in a curry sauce on a bed of rice.  Served with naan and a yogurt dip, $7.99, vegan.

Wednesday.
Shawarma rice bowl:  Marinated chicken breast strips on rice with pickled turnips, shredded lettuce, tomato, topped with a garlic aioli and hummus.
Falafel rice bowl:  Crispy falafels on rice with pickled turnips, shredded lettuce, tomato.  Served with a side of hummus, $7.99, vegan.

Thursday.
Teriyaki salmon rice bowl:  Salmon fillet with broccoli, carrots, red and green peppers tossed in a teriyaki sauce served on a bed of rice, $9.99.
Teriyaki tofu rice bowl:  tofu chunks with broccoli, carrots, red and green peppers tossed in a teriyaki sauce served on a bed of rice, $7.99, vegan.

Friday.
Pineapple Thai curry noodle bowl:  Rice noodles tossed with broccoli, carrots, red and green peppers in a pinapple curry sauce, $7.99, vegan.


GF, gluten friendly.
H, halal.
V, vegetarian.
VG, vegan.