Cauliflower, broccoli, cranberries, pumpkin seeds, sesame seeds, roasted sunflower, golden raisins, mint, cilantro and honey mustard dressing.
New Summer Bowl
Herbed quinoa with toasted pine nuts, diced cherry tomatoes with scallions, olive tapenade
with capers and parsley, homemade hummus, crumbled feta cheese, pickled vegetables and pita bread. Topped with a choice of pork patty, portobello patty or a whole sliced avocado
Oven Baked Quinoa
Served with pan seared edamame and a whole sliced avocado and pickled carrots, topped with dried cranberries and spicy vinaigrette.
Roasted Broccoli, Boiled Wild Rice and Kale served with a Toasted Almond Pesto and topped with Hardboiled Egg and Whole Sliced Avocado.
Two eggs baked with zucchini, caramelized onions and goat cheese. served with roasted tomatoes, arugula and balsamic vinaigrette. sprinkled with grated parmesan.
Two eggs baked with ham, Greek feta and spinach. served with roasted tomatoes, arugula and balsamic vinaigrette. sprinkled with grated parmesan.
Moussaka (vegan and gluten free)
Layered casserole with eggplant and potatoes. Marinated and baked in a lentil, tomato and onion stew and topped with cauliflower béchamel. Served with roasted potatoes
Breads and bens
Avocado spread with Greek feta, dill, lemon juice, chili flakes sprinkled with Parmesan over a toasted everything bagel.
Mushroom vegan burger
Pretzel bun with avocado spread over a Portobello broccoli patty served with spicy dressing, cabbage and tomato
Spinach & Rocotta
Cheese twirl pie in Greek filo with extra virgin olive oil.