this week’s menu
1. BRUSCHETTA CHICKEN. GF DF $15
Roasted vegetables and rice pilaf, my take on a classic summertime dish.
2. THAI PORK TENDERLOIN. GF DF $15
Marinated and cooked at high heat with charred vegetables and lime scented rice.
3. FALAFEL & PITA. V DF $ 15
Made from scratch, Mediterranean quinoa, lots of fresh herbs and lemon tahini sauce.
4. SWEET POTATO AND BARLEY BOWL . V $15
Shredded carrot, pickled cabbage, white beans and an old fashioned sour cream dressing.