Monday Greek roasted vegetables eggplant, zucchini, carrots, and vine ripe tomatoes roasted with fresh oregano and thyme and finished with a drizzle of olive oil and crumbled feta cheese Herbed cous cous White bean and arugula salad tender white beans tossed with vine ripe tomatoes, olive oil, champagne vinegar, and peppery baby arugula Sautéed baby … Continue reading May 7 to 10
Category: Weekly Menu
April 30 – May 4
Monday Quinoa salad fluffy quinoa steamed in house made vegetable stock tossed with feta cheese, blanched asparagus, baby spinach, spring onions, and green peas Oven roasted tomatoes halved vine-ripe tomatoes with garlic, oregano, salt, pepper and olive oil Tempura fried blue lake beans with romesco dipping sauce Roasted sweet potatoes curry powder, honey and cardamom … Continue reading April 30 – May 4
