DINNER

TUESDAY, February 20


All of the lunch items, plus


Tacos

Lemon ginger tempeh


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




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.




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TAVOLA CALDA (Hot table)

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



WEDNESDAY, February 21

All of the lunch items, plus


Stuffed cabbage

Mac and cheese


Everything vegan. Everything gluten-free except mac and cheese and 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.

DINNER

THURSDAY February 22

All of the lunch items plus:


Stuffed cabbage

Peanut ginger tofu


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





SMALL PLATES, BOWLS AND PLATTERS:  Feb. 19-25

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.  


WEDNESDAY, February 21

Curry with zucchini, caulifower and  garbanzo beans in a red sauce

Broccoli soup

Dahl soup

Rice noodles with teriyaki sauce

Beans du jour

Bob's Red Mill eco-farmed brown basmati rice

Rainbow vegetables

Roasted yams

Corn bread

Whole wheat bread


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

SATURDAY AND SUNDAY, February 24-25 : OUR FABULOUS VEGAN AND GLUTEN-FREE BRUNCH11 a.m.-3:30 p.m.  


A LA CARTE ITEMS ALSO AVAILABLE

                                                                                

Gaia's Mostly Mediterranean Feast!

LUNCH

THURSDAY, February 22


Yam curry with zucchini, organic potatoes, peas and  tomatoes

Chili

Tofu and Greens

Dahl soup

Polenta/Marinara sauce

Bob's Red Mill Eco-farmed brown basmati rice

Rainbow vegetables

Roasted turnips

Whole wheat bread


Everything vegan, everything except whole wheat bread is gluten free



LUNCH

TUESDAY, February 20


Coconut curry with potatoes, cauliflower and corn

White bean and yam "pozole"

Polenta with Marinara sauce

Tofu and greens

Bob's Red Mill eco-farmed brown basmati rice

Rainbow vegetables

Roasted beets

Whole wheat bread


Everything vegan; everything gluten-free except whole wheat bread




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

MONDAY, February 19


All of the lunch items, plus

Lasagna

Sweet and sour tofu

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






LUNCH

FRIDAY, February 23

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

TGIF: CHEF IWACA'S MASSIVE ITAL FEAST

Music tonight! Three Acre Holler

6-8 p.m.

LUNCH

MONDAY, February 19


Curry with eggplant, peppers, zucchini and peas in a Thai-inspired red sauce

Corn chowder

Dahl soup

Polenta with marinara sauce

Black beans

Bob's Red Mill Eco Farmed brown basmati rice

Steamed vegetables

Roasted potatoes


Everything vegan; everything gluten-free except whole wheat bread


DINNER

FRIDAY, February 23


All of the lunch items plus:


Butternut squash seitan

Chef's special


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