January 21, 2018
SOUP(S): Purée of celery root (vegan); Carrot Coconut Lime (vegan)
STEW: Thai vegetable curry served with rice noodles
GRAINS: Pearl couscous with castelvetrano olives, ricotta salata, caramelized onion, pine nuts, chard; Rice noodles with Thai basil, bok choy, mint, garlic chive, red onion, carrot & lime dressing
VEGETABLES: Japanese eggplant with chive bud, enoki & pickled shiitakes; Green beans, pickled red onion, fennel & nigella seeds with tahini-yogurt; Colorful carrots, lemon, mint; Caracara oranges, radicchio, pistachio, buttermilk dressing on the side; Roasted Cauliflower; Sweet Poatatoes with tamarind dressing, coconut, behl mix, peanuts & cilantro; Brussels sprouts with harissa-fig dressing; Roasted fennel and onions with black olives & baby lacinato kale
EVERYDAY: Kale salad; Tofu salad; Roast chicken; Turkey meatloaf; Chinese-style turkey meatballs; Greek cheese pita
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.