LUNCH

THURSDAY, April 11


Yam curry with kale, organic potatoes and tomatoes

Chili

Dahl soup

Polenta/Coconut pesto sauce

Tofu/greens

Roasted beets

Corn bread

Whole wheat bread


Everything vegan; everything gluten-free except and whole wheat bread



We will be closed Monday and Tuesday, April 22-23, working on a new menu. Please stay tuned!

DINNER

Closed for dinner on Mondays





DINNER 5-9 p.m.


FRIDAY, March 29


All of the lunch items, plus:


Spanakopita

Ethopian collard greens


Everything vegan; everything gluten-free except  Spanakopita and Pita Bread.




DINNER

FRIDAY, April 12



All of the lunch items plus:


Butternut squash seitan

Pulled jackfruit


Everything vegan; everything gluten-free except samosas and butternut squash seitan






DINNER

THURSDAY, April 11


All of the lunch items plus:


Vegan mac and cheese
BBQ tempeh with peppers



Everything vegan, everything gluten-free except mac and cheese whole wheat bread



Gaia's Mostly Mediterranean Feast!

TAVOLA CALDA (Hot table)

LUNCH - 11:30 a.m.-4:45 p.m.                                              DINNER - 5-9 P.M.  (M-F)       


SMALL PLATES, BOWLS AND PLATTERS: 

Menu subject to change. Items sold by the plate. Scroll down for pricing. Please consult with us if you have a severe food allergy or a particular dietary need. ("Gluten-free" as used here means no gluten-containing ingredients, but we cannot guarantee against minute quantities.) On Saturdays and Sundays, we serve brunch and a la carte dishes And, yes, we have beer and wine.  Fridays are international theme days - Caribbean, Mediterranean, Italian, Mexican






DINNER

WEDNESDAY, April 10

All the lunch items plus:

Chef's Specials - tba


Everything vegan; everything gluten-free except  whole wheat bread



TGIF: CHEF IWACA'S MASSIVE ITAL FEAST

LUNCH

TUESDAY, April 9

Tomato coconut curry with cauliflower, potatoes and peas

Mung bean soup w/sea vegetables

Dahl soup

Polenta/Marinara sauce

Tofu and greens

Roasted yams

Corn bread

Whole wheat bread


Everything vegan. Everything except whole wheat bread is gluten-free










LUNCH

MONDAY, April 8

Cabbage curry with organic potatoes, tomatoes and peas

Creamy yam soup

Dahl soup

Polenta/Marinara sauce

Beans du jour

Roasted beets

Corn bread

Whole wheat bread


Everything vegan; everything except whole wheat bread is gluten-free.

LUNCH

WEDNESDAY, April 10

Kale curry with organic potatoes, tomatoes and peas

Beet soup

Dahl soup

Polenta/marinara

Beans du jour

Roasted rutabegas

Corn bread

Whole wheat bread


Everything vegan; everything gluten-free except whole wheat bread


SATURDAY AND SUNDAY, April 13-14  OUR FABULOUS VEGAN AND GLUTEN-FREE BRUNCH11 a.m.-3:30 p.m. 


A LA CARTE ITEMS ALSO AVAILABLE

                                                                                

TAVOLA FREDDA (Cold table)


Our fresh salad bar offers at least two types of greens and 9 toppings which include carrots, beets, cabbage, cucumbers, olives, garbanzo beans, cherry peppers, quinoa tabbouli, garlic lover's pasta salad, bean salad or jicama. We make our own salad dressings, including toasted sesame, almond blend, tofu dill, tomato herb, honey mustard, bell pepper ranch and oil-free raisin balsamic. House-roasted sunflower seeds, dried sweetened cranberries, croutons and curried peanuts are available to top off your creation.


Two desserts also grace this table: Coconut tapioca or chocolate pudding are vegan and gluten-free; the halavah dessert is an Asian Indian recipe based on farina. It contains both wheat and dairy.


                                                                                

LUNCH

FRIDAY, April 12


Ital Stew
Dahl Soup

Caribbean Black Bean Soup
Samosas
Pepper Pot
Fried Plantain
Rainbow Vegetables
Lundberg's Eco-farmed Brown  
   Basmati Rice



Everything vegan; everything gluten-free except Samosas

DINNER

TUESDAY, April 9

All of the lunch items plus:

Vegetable pie with biscuits
Sweet and sour tofu


Everything vegan; everything except whole wheat bread is gluten-free.









FRIDAY, March 29


Magmor Lebanese Moussaka

Moroccan Fava Bean Vegetable

Soup

Dahl Soup

Moroccan Chickpeas

Ethiopean Red Lentils

Roasted Vegetables with Za Atare

Baked Falafel

Corn Bread

Pita Bread


And, on the salad bar: hummus, tzatziki sauce, quinoa tabouli and Greek salad


Everything vegan; everything is gluten-free except Pita Bread