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

TUESDAY, July 17

All of the lunch items plus:

Lasagna

Lemon Ginger Tempeh


Everything vegan (vegan lasagna available on request); everything except whole wheat bread and lasagna is gluten-free.







LUNCH

THURSDAY, JULY 19


Yam curry with organic potatoes, cabbage, peas and tomatoes

Chili

Dahl soup

Polenta/coconut pesto sauce

Barbecued seitan

Roasted corn

Corn bread

Whole wheat bread


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



DINNER

FRIDAY, JULY 20



All of the lunch items plus:


Butternut squash seitan

Pulled jackfruit


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






DINNER

THURSDAY, JULY 19


All of the lunch items plus:

Vegetable pie with biscuits

Indian tofu


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



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


A LA CARTE ITEMS ALSO AVAILABLE

                                                                                

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Gaia's Mostly Mediterranean Feast!


LUNCH

MONDAY, July 16

Coconut curry with cauliflower, organic potatoes, peas and tamarind

White bean and yam "pozole"

Dahl Soup

Polenta/Marinara sauce

Tofu and greens

Roasted beats

Corn bread

Whole wheat


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

WEDNESDAY, July 18

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

Creamy yam soup

Dahl soup

Polenta/marinara

Beans du jour

Roasted corn

Corn bread

Whole wheat bread


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:  July 16-22

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, July 18


All the lunch items plus:


Fried green tomatoes

Peanut ginger tofu


Everything vegan; everything gluten-free except  whole wheat bread






LUNCH

TUESDAY, July 17

Curry with organic potatoes, cauliflower and peas in a tomato coconut sauce

Beet soup

Dahl soup

Polenta/Marinara sauce

Beans du jour

Roasted corn

Corn bread

Whole wheat bread


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








DINNER

MONDAY, July 16

All the lunch items plus:


Green chili enchiladas

Lemon ginger tempeh


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




TGIF: CHEF IWACA'S MASSIVE ITAL FEAST


LUNCH

FRIDAY, JULY 20


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 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.




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.