Burnt Toast Kitchen NYC on Woodspoon Menu for June 4-6 (Note Curfew hours 3-7:30pm)

Middle Eastern Bowl with roasted eggplant with coriander cumin and smoked paprika, lentil tabbouleh salad with cucumbers tomatoes and parsley, salt roasted beet and pine nut hummus, mixed herb salad orange tahini dressing with housemade sourdough flatbread

Broccoli with garlic olive oil and lemon

Farfalle Puttanesca ( spicy tomato and olive sauce)

Mini balsamic roasted strawberry shortcake with cashew vanilla cream and basil

Coconut jasmine rice and black beans with curried corn