october 21, 2018
SOUP(S): Red lentil with ginger & garlic (vegan); Carrot coconut lime (vegan)
STEW(S): Thai vegetable green curry with rice noodles
GRAIN: Red quinoa, shredded beets, spigarello stems, chard leaves, pistachios, coriander dressing
VEGETABLES: Roasted cauliflower; Colorful carrots with lemon & mint; Japanese eggplant with pickled shiitakes, enoki & chive bud; Roasted sweet potato with pineapple & cilantro; White beans with fennel & fennel frond pesto; Cherry tomatoes with bok choy, lemon onions, pepper & watermelon radish; Guatemalan blue squash with baharat
EVERYDAY: Kale salad; Tofu salad; Roast Chicken; Chinese-style turkey meatballs; turkey meatloaf
THINGS SELL OUT! If it’s late in the day please give us a call at 347-915-1196.
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.