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This Weeks Menu 

 

*  This is a set menu and items cannot be changed.  If there is an allergy concern, please contact us for an ingredient list before ordering. 

 

MARCH 31 MENU

Small Plate

Asparagus Soup with Chives

Salad

Shaved Fennel and Cranberry Salad

served with a housemate dressing and slivered almonds

Main

Coconut Chana Saag with lentils, chickpeas, spinach, tomatoes

and toasted Indian spices. Served with Seasoned Basmati Rice

 

APRIL 7 MENU

Small Plate

Homemade Chickpea Hummus with Olive Oil and sprinkled with fresh

herbs served with olives and warmed pita wedges. 

Salad

Rainbow salad served on a bed of mixed greens and arugula,  topped with cherry tomato,

orange bell pepper, shredded carrot, roasted corn, purple cabbage, red onion, avocado

and sprout served with a carrot miso dressing.

 

Main

Jackfruit Enchiladas wrapped in a flour tortilla stuffed with spinach, black beans

and seasoned jackfruit …smothered in Enchilada sauce and topped with fresh cilantro,

avocado and lime wedges.

APRIL 14 MENU

 

Small Plate

Stuffed Portobello Mushroom Caps  with fresh herbs, ricotta & mozzarella cheese, spinach,

sun dried tomatoes, garlic and cilantro

Salad

Fresh mix of salad greens and  arugula, candied walnuts, red onion,

roasted sweet potato, roasted beets, dried cranberries with goat cheese served

with a balsamic dressing


Main

Stuffed Spaghetti squash filled with seasoned quinoa  and a saute of

brussel sprouts, spinach, carrot and onion  topped with fresh herbs, toasted pine nuts

and mozzarella cheese

APRIL 21 MENU

Small Plate

Miso soup with cubed tofu and scallions and seasoned edamame 

 

Salad

Collard wraps filled with homemade hummus, turmeric tofu cubes, carrots, beets,

avocado and fresh greens drizzled with a tahini dressing.

 

Main

Lentil Dal with zucchini, tomato, onion, fresh garlic and ginger with a floral mix of spice,

topped with fresh cilantro and served with seasoned basmati rice.

APRIL 28 MENU

Small Plate 

Local cherry tomatoes, fresh basil and mozzarella cheese with a sweet

balsamic glaze served with sourdough crostini

Salad

Kale Caesar massaged gently with Olive Oil topped with homemade croutons, 

 seasoned baked chickpeas, shredded beet, walnut parmesan and a sliced egg

Main

Creamy Farfalle Pasta with a saute' of mushroom and fresh peas served in a

creamy cashew sauce and topped with fresh garden parsley, lemon zest and chili flakes

 

 

 

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