LUNCH

MONDAY, October 23


Curry with cauliflower, zucchini, garbanzo beans in a red sauce

Dahl soup

Corn Chowder

Polenta with marinara sauce

Black beans

Rainbow vegetables

Roasted yams

Bob's Red Mill Eco-farmed brown basmati rice

Corn bread

Whole wheat bread


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



SATURDAY AND SUNDAY, Oct. 28-29 : OUR FABULOUS VEGAN AND GLUTEN-FREE BRUNCH11:30 a.m.-3:30 p.m.  


A LA CARTE ITEMS ALSO AVAILABLE  

                                                                                

DINNER

MONDAY, October 23


All of the lunch items, plus

Stuffed cabbage

Mac and cheese pie


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



SATURDAY AND SUNDAY, Oct. 21-22 : OUR FABULOUS VEGAN AND GLUTEN-FREE BRUNCH11:30 a.m.-3:30 p.m.  


A LA CARTE ITEMS ALSO AVAILABLE  

                                                                                

Gaia's Mostly Mediterranean Feast!


WEDNESDAY, October 25

Kubocha squash curry with peppers, zucchini, eggplant, peas and tomatoes

Mung Bean Soup

Dahl Soup

Polenta with coconut pesto sauce

Tofu and greens

Bob's Red Mill eco-farmed brown basmati rice

Rainbow vegetables

Roasted potatoes

Corn bread

Whole wheat bread


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

DINNER

THURSDAY, October 26


All of the lunch items plus:

Tacos

Fried Green Tomatoes


Everything vegan, everything gluten-free except  whole wheat bread

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:  Oct. 21-29

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.   Power restored. We're open again!


WEDNESDAY, October 25

All of the lunch items, plus


Eggplant parmesan

Indian tempeh


Everything vegan; everything gluten-free except whole wheat bread 

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

THURSDAY, October 26


Curry with yams, cabbage, organic potatoes and tomatoes

Dahl soup

Chili

Polenta with marinara sauce

Rainbow vegetables

Tofu and greens

Roasted non-GMO corn

Lundberg's eco-farmed brown basmati rice

Whole wheat bread


Everything vegan; everything gluten-free except whole wheat bread

LUNCH

TUESDAY, October 24


Kale curry with organic potatoes in a red sauce

Tomato coconut soup

Dahl soup

Polenta with coconut pesto sauce

Beans du jour

Bob's Red Mill eco-farmed brown basmati rice

Rainbow vegetables

Roasted non-GMO corn

Whole wheat bread


Everything vegan; everything gluten-free except whole wheat bread


LUNCH

FRIDAY, November 3

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, October 24


All of the lunch items, plus

Stuffed cabbage

Lemon ginger tempeh


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

TGIF: CHEF IWACA'S MASSIVE ITAL FEAST




FRIDAY, October 27


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

DINNER

FRIDAY, November 3


All of the lunch items plus:


Butternut squash seitan

Chef's special


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






DINNER 5-9 p.m.


FRIDAY, October 27


All of the lunch items, plus:


Spanakopita

Ethopian collard greens


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