March 18, 2019
SOUP(S): Carrot Coconut Lime (V/GF); Red Lentil (V/GF)
STEW: Thai vegetable curry served with rice noodles (GF)
GRAINS: Rice noodles with Asian herbs, bok choy, red onion & lime dressing (V/GF)
VEGETABLES: Japanese eggplant, pickled shiitakes, enoki, chive bud (V/GF); Roasted brussels sprouts with harissa-fig (V/GF); Broccoli with chile flake, garlic oil & Parmesan (GF); Cherry tomatoes, cucumber & scallion with Bayley Hazen blue cheese (O/GF); Colorful carrots with lemon & mint (V/GF/O); Chickpeas & coconut, mustard & cumin seed, Brussels leaves (V/GF)
EVERYDAY: Kale salad (GF); Brined, roasted chicken (GF); Chinese-style turkey meatballs (GF); Turkey meatloaf (made with oats); Greek cheese pita; 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.