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Did you know that Pickle & Sprout is offering a subscription service starting in February? If you'd rather not order online here, e-mail us to find out more!

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Monday & Tuesday, February 9 & 10

Thai Noodle Bowl:
These filling noodle bowls come in 3 varieties: chicken, shrimp, or tempeh. Each bowl consists of a rice noodle base, bell peppers, carrots, edamame, shredded cabbage, peanuts, fresh herbs, and peanut sauce.

Moussaka:
Pickle & Sprout Moussaka comes in 2 varieties: vegetarian & lamb. Layers of tomato sauce (lamb or lentil) alternate with slices of fried eggplant. The vegetarian version also has a potato layer on the bottom. Both are topped with a creamy béchamel & feta.

 

Wednesday & Thursday, February 11 & 12

Jambalaya:
We haven’t seen Jambalaya on the menu in a while. It was a crowd favourite. Both the vegetarian and meat versions involve rice, scratch-made stock, the holy trinity — onions, bell peppers & celery — tomatoes, & a house Cajun spice blend. The meaty, classic version has chicken, shrimp & Chop N Block andouille sausage. The vegetarian version is more of a bean stew with a rice pilaf on the side with scratch-made vegan andouille seitan “sausages”. Both are served with a side of green beans.

Blackened Rockfish with Mango Salsa:
First, we make our own blend of blackening spices for our rockfish. (You have the option to cook your fish at home for optimal freshness). Then, we select nice, ripe mangoes for our salsa to go on top. Comes with potatoes, and a veg medley (probably involving asparagus if it looks nice).

Soup of the Week: Moroccan Red Lentil

Please make sure you've selected the correct date for the items you'd like to order. Only menu items available on the selected date will be visible. If you would like menu items from two different dates, please make two separate transactions

Delivery

As Pickle & Sprout has grown, delivery has become one of the biggest invisible pieces of the work — time, fuel, logistics, and long drives across a very spread-out city. I’ve realized that doing all deliveries myself (and absorbing most of the cost) just isn’t sustainable long-term if I want to keep offering high-quality, scratch-made meals and keep this business healthy.

So I’m making a small shift to create something more sustainable for everyone:

• Free delivery on orders over $100 will be phased out

• Delivery will now be a $12 flat rate

• Free pickup will always be available

This helps protect the business, my energy, and the quality of what I’m making — so I can keep doing this work in a way that’s actually sustainable.

Thank you for supporting small, local food and the humans behind it. Truly.
— Alicia

LUNCH CATERING · BIRTHDAY + ANNIVERSARY PARTIES · RECEPTIONS · COCKTAIL PARTIES

EMAIL: chef@pickleandsprout.ca

Local Ingredients:

Honey (Various Local Suppliers)

Dried Beans (Wallace Spring Farm, Armstrong)

Legumes & Ancient Grains (Fieldstone Organics - BC & AB)

Wild Sockeye/Coho & Rockfish (Fisherman's Market - BC)

Produce (Seasonal) (Various, Thistle Farm, Heffley Creek Farms)