Hungry Planet Pop Up Fundraiser Menu 2018

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Saturday June 2nd & Saturday June 9th

Pre-orders will be taken starting Monday 9:00 am until Friday 5:00 pm, the week before each pop-up date. Call 613-267-0484 and leave a message and we will get back to you to take your detailed order.


Khao Soi 25.00
A rich coconut chicken curry from northern Thailand, served on flat egg noodles and a side of jasmine rice, with shallots, Thai pickle and silken tofu.

Spicy Pork Noodles 25.00
Pork, tomatoes and kaffir lime leaves stir fried with rice noodles and seasoned with fish sauce, soy and fresh herbs...order it mild, medium or spicy.

The Big Salad  25.00
A pile of mixed greens with raw vegetables, grilled marinated chicken and Swiss or blue cheese.  Topped with one of our homemade dressings – balsamic vinaigrette or buttermilk herb.  Served with a small focaccia bun.

Pad Thai  -  Authentic Thai street food  25.00
A tangle of slender rice noodles, stir fried with traditional flavours  – sour, sweet, salty and spicy.  Tamarind, tofu, bean sprouts, fish sauce, Thai pickle, peanuts, egg, garlic, green onions and lime.     

Malaysian Noodle Bowl   25.00
Fat wheat noodles in a coconut curry sauce, stir fried with tomatoes, sweet peppers, carrot, onions, spinach and tofu. Scented with kaffir lime leaf and topped with bean sprouts, peanuts and chili sauce.

Santorini Sandwich  25.00
Marinated grilled chicken, herbed feta, chickpea spread, Roma tomatoes, red onion and ripe olives on a crusty focaccia bun.  Served with spring salad and a house made dill.

Ham and Brie  25.00
Black Forest ham and warm brie piled on a crusty focaccia bun, with chipotle caper mayo and sweet red pepper jelly. Served with spring salad and a house made dill.

Souvlaki  25.00
Marinated chunks of grilled chicken on a Greek style pita, with tomatoes, red onion and our own tangy tzatziki sauce.  Served with our very popular authentic Greek salad.

Border Farm Burger  25.00
Locally raised lamb mixed with fresh mint, garlic and green onions.  Grilled and served with Roma tomatoes, herbed feta and lemon garlic mayo, on a crusty focaccia bun. Served with spring salad and a house made dill.