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
Asparagus Soup with Chives
Shaved Fennel and Cranberry Salad
served with a housemate dressing and slivered almonds
Coconut Chana Saag with lentils, chickpeas, spinach, tomatoes
and toasted Indian spices. Served with Seasoned Basmati Rice
APRIL 7 MENU
Homemade Chickpea Hummus with Olive Oil and sprinkled with fresh
herbs served with olives and warmed pita wedges.
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.
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
Stuffed Portobello Mushroom Caps with fresh herbs, ricotta & mozzarella cheese, spinach,
sun dried tomatoes, garlic and cilantro
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
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
Miso soup with cubed tofu and scallions and seasoned edamame
Collard wraps filled with homemade hummus, turmeric tofu cubes, carrots, beets,
avocado and fresh greens drizzled with a tahini dressing.
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
Local cherry tomatoes, fresh basil and mozzarella cheese with a sweet
balsamic glaze served with sourdough crostini
Kale Caesar massaged gently with Olive Oil topped with homemade croutons,
seasoned baked chickpeas, shredded beet, walnut parmesan and a sliced egg
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