This week’s Menu June 18-20 (5-9:30pm)

Bowl: Pickled Salt Roasted Beet Salad, White Bean and tomato puree with rosemary, arugula with lemon and oil, Housemade garbanzo flour black pepper crisps (vegan/gluten-free)

Veg  of the Week: Zucchini Stuffed with tomatoes, toasted pine nuts, garlic and oregano  (vegan/gluten-free)

Vegetable Tagine with Fennel, Radishes Carrots and Sweet Potatoes with a Spiced couscous with Chickpeas and apricots (vegan/gluten-free)

Fettucine with Lemon Mint Pistachio Pesto (vegan)

Dessert: Coconut Cardamom Rice Pudding Topped with Mixed berry sauce (vegan/gluten free)


Menu (June 25-27) (can order in advance)

Vegetable Pho Soup Flavorful Vietnamese inspired spiced broth with shiitakes, greens, daikon, carrots and broccoli with smoky tofu with rice noodles. Comes with mint, basil, cilantro, sliced jalapenos, bean sprouts, scallions and lime with a housemade hoisin sauce. 

Indian inspired curry with cauliflower, chickpeas, eggplant and potatoes in a coconut curry sauce

Turmeric Basmati rice

Veg of week: Salad of many things with (romaine, celery, tomatoes, cucumbers, sugar snap peas, pickled radishes, crunchy roasted chickpeas with carrot ginger dressing)

Dessert: vanilla cupcake with lemon curd filling and vanilla frosting