PARQ OMELETTE

BREAKFAST WRAP

QUINOA SALAD BOWL

SMOKED SALMON BAGEL

BREAKFAST SANDWICH

MEDITERRANEAN CHICKPEA BOWL

HOUSE SALAD

CAESAR SALAD

CHILI

SOUP OF THE DAY

BREAD CHICKEN WINGS

BUTTER CHICKEN POUTINE

YAM FRIES OR ONION RINGS

DRY RIBS

CHILI CHEESE FRIES

NASHVILLE CRISPY CHICKEN SANDWICH

POUTINE

PARQ DELUXE CHEESEBURGER

VEGETABLE SPRING ROLLS

TURKEY CLUBHOUSE SANDWICH

JALAPEÑO POPPERS

GRILLED CHICKEN SANDWICH

PARQ CHEESEBURGER

BLACK BEAN VEG BURGER

Crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk vigorously until fully combined, slightly foamy and uniform in color (about 30–45 seconds). Set aside.

Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter. Once melted and foaming, add the diced yellow onion and sauté for 2 minutes until translucent.

Sauté aromatics and vegetables

Add the red bell pepper and sliced shiitake mushrooms to the skillet. Cook, stirring occasionally, 2–3 minutes until the mushrooms release their liquid and peppers begin to soften.

Add the corn kernels and chopped spinach. Cook 30–45 seconds until the spinach wilts and any excess moisture evaporates. Remove the vegetable mixture to a small bowl and spread evenly so it cools slightly while you cook the eggs.

Reduce the burner to medium-low. Wipe the skillet clean with a paper towel if necessary and heat it back up. Add 1 teaspoon extra butter or oil and swirl to coat the pan evenly.

Pour the whisked egg mixture into the hot skillet. Let the eggs sit undisturbed for 10–15 seconds to set at the edges. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat this motion around the pan for about 45–60 seconds, creating tender curds but keeping the top slightly creamy.

When the eggs are mostly set but still slightly glossy on top (no runny liquid), sprinkle the sautéed vegetable mixture across one half of the omelette. Evenly distribute the grated smoked cheddar and half of the sliced chives over the vegetables.

Using the spatula, carefully fold the egg half without filling over the filled half to create a semicircle. Press gently to seal and let cook 20–30 seconds to melt the cheese and finish cooking. If desired, cover the pan for 15–20 seconds to speed melting and ensure center is set without overcooking.

Slide the omelette onto a warm plate. Sprinkle remaining chives and microgreens or parsley on top. Add a few drops of hot sauce if using.

Serve immediately. Suggested accompaniments: a slice of toasted sourdough or a small mixed-green salad.

large eggs

whole milk

salt

black pepper

unsalted butter

yellow onion

red bell pepper

shiitake mushrooms, sliced

baby spinach, coarsely chopped

Corn kernels (fresh or frozen, thawed)

smoked cheddar cheese, grated

fresh chives, thinly sliced

extra butter or oil for the pan (if needed)

microgreens or parsley

hot sauce (optional)

Lay 4 large flour tortillas flat on a clean work surface. Spread 1 tablespoon softened cream cheese evenly over the center of each tortilla, leaving a 1-inch border around the edges. If you like a little tang, mix the mustard into the cream cheese before spreading. If using hot sauce, add a few drops to each spread.

Prepare tortillas

In a medium bowl whisk 6 large eggs with 3 tablespoons milk, 1 teaspoon salt and 1 teaspoon black pepper until combined and slightly frothy.

Whisk eggs

Heat a nonstick skillet over medium heat and add 1 tablespoon butter or olive oil. Pour in the egg mixture and allow to set for 10–15 seconds. Gently stir with a spatula, folding scrambled curds until eggs are just set but still moist, 2–3 minutes total. Remove from heat.

Cook scrambled eggs

Stir 1 cup shredded cheddar into the hot eggs so it melts slightly and distributes throughout the scramble.

Add cheese to eggs

While eggs are cooking, prepare vegetables: chop 1 cup packed baby spinach, seed and dice 1 medium tomato, finely dice 1/2 red bell pepper and thinly slice 2 green onions. If using bacon or sausage, chop cooked strips/links into bite-size pieces. Lightly wilt the spinach in the skillet for 15–30 seconds before adding to eggs, or add it directly to the warm eggs so it softens.

Divide the scrambled eggs evenly among the 4 tortillas, placing the eggs along the center of each cream-cheese–spread tortilla. Top each with equal portions of tomato, red pepper, green onion, and chopped bacon or sausage (if using). Fold the sides of the tortilla over the filling, then roll tightly from one end to form a wrap. Press slightly so seams stay closed.

Optional crisp finish: Heat the skillet over medium heat and lightly oil or spray it. Place each wrap seam-side down and cook 1–2 minutes per side until golden and crispy and the seam is sealed. Rotate and press gently with a spatula. Alternatively, place wraps seam-side down in a preheated panini press for 2–3 minutes.

Serve warm. If packing for later, wrap in foil to keep warm or refrigerate and reheat in a skillet or oven at 350°F (175°C) until heated through.

large flour tortillas

cream cheese (softened)

whole grain mustard

milk

cheddar cheese (shredded)

baby spinach (packed, chopped)

tomato (medium, seeded and diced)

red bell pepper (small, finely diced)

green onion (thinly sliced)

cooked bacon or breakfast sausage (optional, chopped)

butter or olive oil

vegetable oil spray (optional)

Place 1 cup rinsed quinoa in a fine-mesh sieve and rinse under cold water until water runs clear. Combine the rinsed quinoa, 2 cups water or broth, and 1 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15 minutes or until liquid is absorbed.

Rinse and cook quinoa

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a shallow tray or bowl to cool slightly while you prepare other components (speeds cooling and prevents wilting of greens).

Preheat oven to 425°F (220°C). Toss 1 cup cherry tomatoes (halved), 1 cup diced red bell pepper, and 1 cup zucchini half-moons with 2 tbs olive oil, 1 tsp black pepper, and 1 tsp dried oregano on a rimmed baking sheet. Spread into a single layer.

Roast vegetables

Roast for 12–18 minutes, stirring once halfway, until vegetables are tender and tomatoes begin to blister. Remove from oven and let cool slightly.

Prepare fresh mix-ins while quinoa and vegetables cook: dice 1 cup cucumber, chop 2 cups baby spinach or mixed greens, thinly slice scallions to yield about 2 tbs, and chop 1 tbsp fresh parsley. If using feta, crumble about 1 cup. Place all fresh items in a large mixing bowl.

In a jar or small bowl combine 3 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt to preference.

Make the dressing

Add the cooled quinoa to the bowl with fresh mix-ins. Add the roasted vegetables. Pour about two-thirds of the dressing over the salad and gently toss to combine, making sure all ingredients are coated. Add more dressing as needed to reach desired flavor and moisture.

Fold in crumbled feta if using. Taste and adjust seasoning with additional salt, pepper, or lemon juice.

Divide salad into 4 bowls. Top each with sliced avocado, 2 tbs toasted pumpkin seeds or chopped toasted almonds, and a light sprinkle (about 1/4 tsp total) of red pepper flakes if desired.

Serve immediately at room temperature or chill for up to 2 hours before serving. Leftovers keep in an airtight container in the refrigerator for up to 3 days (add avocado fresh when serving).

uncooked quinoa (rinsed)

water or low-sodium vegetable broth

kosher salt

cherry tomatoes (halved)

red bell pepper (cut into 1/2" pieces)

zucchini (cut into 1/2" half-moons)

olive oil

dried oregano

cucumber (seeded if desired, diced)

baby spinach or mixed greens (chopped)

scallions (thinly sliced, white and green parts)

fresh parsley (chopped)

feta cheese (crumbled) — optional

extra-virgin olive oil

fresh lemon juice

Dijon mustard

honey or maple syrup

garlic (minced)

toasted pumpkin seeds or chopped toasted almonds

avocado (sliced)

red pepper flakes

Split the 2 bagels in half horizontally. If you prefer warmed bagels, toast cut sides in a toaster or under a broiler for 1–2 minutes until lightly golden. Remove and set aside.

Prepare bagels

In a small bowl, combine 6 tbsp softened cream cheese, 1 tsp fresh lemon juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Stir until smooth. Taste and adjust seasoning. If you like a richer spread, fold in 2 tsp softened unsalted butter until incorporated.

Make seasoned cream cheese

Thinly slice about 1/4 cup red onion into rings and separate. Thinly slice cucumber and tomato (if using). Chop 1 tbsp fresh dill and 1 tbsp chives (optional). Rinse and drain 2 tbsp capers to remove excess salt.

Prepare produce

Spread a generous 3 tbsp of the seasoned cream cheese on each toasted bagel bottom. If using everything bagel seasoning, sprinkle about 1/2 tsp on each spread side. Layer about 4 oz (half of the 8 oz) smoked salmon across each bagel bottom, folding slices slightly for volume.

Assemble bagel

Top the salmon with evenly distributed red onion rings (about 2 tbsp per bagel), 1 tbsp capers, cucumber slices, and tomato slices if using. Sprinkle the chopped dill and chives over each. Add a small handful (about 1/4 cup) of microgreens or arugula if desired.

Add toppings

Lightly crack 1/8–1/4 tsp black pepper over each assembled bagel. Squeeze a little lemon juice from the wedges over the salmon (about 1/2 tsp per bagel) to brighten flavors. Place the bagel tops over the fillings and press lightly.

Finish

Cut each assembled bagel in half if desired and serve immediately with remaining lemon wedges. Provide extra capers, red onion, and cream cheese on the side for guests to adjust to taste.

plain bagels

cream cheese (full-fat, softened)

unsalted butter (softened, optional)

freshly ground black pepper

sea salt

thinly sliced cold-smoked salmon (lox)

red onion (thinly sliced into rings)

capers (rinsed if salted)

cucumber (thinly sliced, optional)

fresh dill (finely chopped)

tomato (thin slices, optional)

black pepper (for finishing)

lemon wedges

everything bagel seasoning

chives (finely chopped)

microgreens or arugula

Split the English muffin and toast both halves until golden and slightly crisp (2–3 minutes in a toaster or under a broiler). Immediately spread the cut sides with the unsalted butter so it melts into the warm bread.

Toast and butter muffin

On the bottom buttered muffin half, place the cooked sausage patty or ham slice. Set aside the top half for final assembly.

Assemble sandwich

If using optional toppings (tomato, spinach, hot sauce), have them ready to add after the cheese is melted.

Crack the egg into a small bowl, add 1 tsp milk or water and a pinch of salt and pepper, then whisk briefly until combined. This yields a tender, slightly fluffy egg.

Prepare egg

Heat a small nonstick skillet over medium-low heat and add 1 tsp vegetable oil or butter, swirling to coat. For a folded/scrambled style: pour the whisked egg into the pan, let it sit undisturbed for 10–15 seconds, then gently stir and fold with a spatula until softly set but still moist, about 45–60 seconds. Alternatively, for a round egg to fit the muffin, use a 3–4 inch ring or metal cookie cutter: grease the ring, place it in the pan, crack the egg into the ring, cover and cook until whites are set and yolk reaches desired doneness (about 2–3 minutes).

Cook egg

When the egg is nearly cooked, place the cheddar slice directly on top of the egg in the pan. Cover the pan for 15–30 seconds to help the cheese melt. Slide the egg + cheese onto the sausage/ham on the bottom muffin half.

Melt cheese

Top the egg + cheese with any optional toppings (tomato slice, spinach, a few drops of hot sauce). Place the toasted top muffin half over the filling.

Press gently, cut in half if desired, and serve immediately while hot.

English muffin (split)

Unsalted butter

Cheddar cheese slice

Cooked breakfast sausage patty or thin ham slice

Salt

Black pepper

Large egg

Milk or water

Vegetable oil or butter (for pan)

Hot sauce

Sliced tomato

Baby spinach

If you don't already have cooked quinoa, cook 1 cup dry quinoa to yield about 2 cups cooked: rinse quinoa, combine with 2 cups water in a small saucepan, bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Fluff and let cool slightly.

Prepare grains

In a medium bowl toss the 2 cups cooked chickpeas with 1 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 3/4 tsp salt and 1/4 tsp black pepper until evenly coated. Taste and adjust salt if needed.

Season chickpeas

To deepen flavor, spread seasoned chickpeas on a rimmed baking sheet and roast in a preheated 425°F (220°C) oven for 12–18 minutes, shaking halfway, until slightly crisped. Let cool a few minutes before adding to the bowl. (If using canned and prefer no-roast, skip this step.)

Optional quick roast (recommended)

Prepare vegetables: halve 1 cup cherry tomatoes, dice 1 cup cucumber, dice 1/2 cup red bell pepper, and thinly slice 1/4 cup red onion. Place all in a large mixing bowl.

Add olives and herbs: add 1/2 cup halved kalamata olives, 1/4 cup chopped parsley and 2 tbs chopped mint (if using) to the vegetable mix. Toss gently to combine.

If using feta: crumble 1/2 cup feta and set aside to add to bowls at the end.

Make dressing: in a small bowl or jar whisk together 3 tbs olive oil, 3 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 minced garlic clove, 1/2 tsp dijon mustard, 1/2 tsp dried oregano, 1/2 tsp honey or maple syrup (if using), 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

Taste and adjust: taste the dressing and adjust acidity or salt to preference (add a pinch more salt or another 1/2 tbs lemon juice if brighter flavor is desired).

Combine base and veggies: add the cooked quinoa and the seasoned (roasted or unroasted) chickpeas to the bowl with the prepared vegetables and herbs.

Dress the salad: pour the lemon-garlic dressing over the bowl — start with about 3/4 of the dressing and toss gently to coat. Add more dressing to taste if needed.

Finish toppings: sprinkle the halved kalamata olives and crumbled feta over the top, then garnish with 2 tbs toasted pine nuts or sliced almonds and a pinch of crushed red pepper flakes if using.

Serve: divide into 4 bowls (about 1.25 cups per serving). Serve with lemon wedges on the side for extra brightness.

cooked chickpeas (or canned, drained & rinsed)

cooked quinoa (or couscous/bulgur)

smoked paprika

ground cumin

cherry tomatoes, halved

cucumber, diced (English or Persian preferred)

red bell pepper, diced

red onion, thinly sliced

kalamata olives, pitted and halved

crumbled feta cheese (optional)

fresh parsley, chopped

fresh mint, chopped (optional)

fresh lemon juice (about 1 lemon)

red wine vinegar

garlic, minced

dijon mustard

honey or maple syrup (optional for balance)

toasted pine nuts or sliced almonds

crushed red pepper flakes

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Tear any large leaves into bite-sized pieces. Place the greens in a large salad bowl.

Prepare greens

Rinse the cherry tomatoes and pat dry. Halve (or quarter if large) and add to the bowl with the greens.

Prep tomatoes

Peel the cucumber if desired, halve lengthwise, scoop seeds if watery, and slice into 1/4-inch half-moons. Add to the bowl.

Parq Omelette

Breakfast Wrap

Quinoa Salad Bowl

Smoked Salmon Bagel

Breakfast Sandwich

Mediterranean Chickpea Bowl

House Salad

Caesar Salad

Chili

Soup Of The Day

Bread Chicken Wings

Butter Chicken Poutine

Yam Fries Or Onion Rings

Dry Ribs

Chili Cheese Fries

Nashville Crispy Chicken Sandwich

Poutine

Parq Deluxe Cheeseburger

Vegetable Spring Rolls

Turkey Clubhouse Sandwich

Jalapeño Poppers

Grilled Chicken Sandwich

Parq Cheeseburger

Black Bean Veg Burger