Roasted peri peri chicken, roasted potatoes, and migas (garlicky sautéed kale, beans and bread crumbs)
Chicken or tofu with local oyster mushrooms, shredded carrot & cabbage, cucumber, scallion, and kimchi.
Spiced beef meatballs with yogurt sauce, pita, and a roasted vegetable salad.
Thai Roasted Pork Salad: Roasted pork (or baked tofu) with celery, onion, carrot, green beans, chilis and fresh herbs, tossed in a sweet, tangy dressing and served on a bed of lettuce with a side of rice.
Guest Chef, Chole Adams, will be serving her delicious chicken mole with rice and beans or vegetarian taquitos with rice and beans.
Corn and beef pie (pastel de choclo), with tomato salad (ensalada chilena) and oven-roasted new potatoes with cilantro sauce (pebre). Vegetarian option available.
Thinking about our friends and family weathering the storm this week in Texas… Texas chipotle BBQ chicken, chili cheese cornbread, and creamy cumin-lime slaw.
Vietnamese Banh Mi Sandwich: Roasted pork or tofu with cucumber, jalapeño, cilantro, pickled carrot and daikon, and sriracha mayo on a crunchy french roll.
Slow roasted shredded beef (marinated with orange and pineapple), pinto bean spread, poblano peppers, pickled onion, fresh tomato, chipotle mayo, greens, and cilantro on a fresh roll. Vegetarian version comes with avocado and smoked mozzarella.
Seasoned roasted chicken, cucumber, roasted eggplant, roasted red pepper, hummus, lemon-tahini sauce, shredded beet, cherry tomato, and red onion all wrapped up in a soft pita. Vegetarian version has roasted chickpeas instead of chicken.