FEBRUARY 17, 2018
SOUP(S): Carrot Coconut Lime (V/GF); Traditional Lentil (V/GF)
STEW: Italian Wedding soup with turkey meatballs, spinach, orzo & grana
GRAINS: Barley with many mushrooms, celery, walnuts & brussels leaves (V) AND Rice noodles with asian herbs, carrot, red onion & lime dressing (V/GF)
VEGETABLES: Colorful carrots, lemon & mint (V/GF/O); Japanese eggplant, pickled shiitakes, enoki, chive bud (V/GF); Roasted cauliflower (V/GF); Roasted green beans with parsley, pickled red onion & nigella seed served with tahini yogurt on the side (V/GF/O); Organic cherry tomatoes with lemon onions & mini bok choy (V/GF/O); Roasted brussels sprouts with harissa-fig dressing (V/GF)
EVERYDAY: Kale salad (GF); Roast chicken (GF); Chinese-style turkey meatballs (GF); Turkey meatloaf (made with oats); Tofu salad with carrot-daikon pickle, cucumber, fresno chile & black sesame seeds (V/GF/O)
THINGS SELL OUT! If it’s late in the day please give us a call at 347-915-1196.
V = Vegan / GF = Gluten Free / O = Organic vegetable
Prepared foods are made fresh daily with local/organic produce (whenever possible) and hormone-antibiotic free meat (always).
Feeding a crowd? Click here to order a platter to go.