DECEMBER 17, 2018
SOUP(S): Carrot coconut lime (vegan); Roasted cauliflower (vegan)
STEW: White bean & chorizo with cabbage
GRAIN: Barley with many mushrooms, Brussels leaves, celery, walnuts
VEGETABLES: Colorful carrots with lemon & mint; Japanese eggplant with chive bud, enoki & pickled shiitakes; Roasted scarlet & hakurei turnips; Yellow beets, Tres Bonne cheese, arugula & pistachios; Chickpeas & spicy cipollini onions with nigella seed; Delicata squash with curry dressing, green olive & pickled mustard seeds
EVERYDAY: Kale salad; Tofu salad; Roast Chicken; 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.