Author: Unnayan

Weekly Specials Monday November 19 – Friday November 23

Monday: 
Soup: Carrot Ginger soup (vegan)
Special: Couscous Royal (vegan)                            

Tuesday: 
Soup: Quinoa Vegetable (vegan)
Special: Zucchini Goat Cheese Quiche with salad

Thursday:
Thanksgiving Menu 

Friday: 
Soup: Italian White Bean (vegan)
Special: Mexican Chipotle Casserole with salad

 

Weekend Specials, Sat & Sun Nov 17-18

Entrees

Hungarian Goulash (vegan optional) $13.95
Veggie beef stew with peppers, carrots and tomatoes. Served with tagliatelle pasta.

Butternut Squash Ravioli   $13.95
Delicious raviolis filled with butternut squash. Served with sage butter and fresh grated parmesan  cheese

Dessert

Orange and Goji Berry Cashew Cheesecake Cake (raw, vegan) $5.95

 Brunch Specials

Savory French Toast$9.50
Challah bread with organic egg in the middle, mushrooms, mix cheese. Served with fountain fries and salad.

Zucchini and Gruyere Cheese Omelette $ 9.50
Served with Fountain Fries.

Drink

Homemade Kombucha (fermented green and black teas ) $3.50

Thanksgiving Menu 2018

Aperitif
Hot Mulled Cider Sweetly spiced, tart and delicious

Soup or Salad
Roasted Butternut Squash Soup (vegan)
or
Fall Harvest Kale Salad with Lentils, Roasted Beets, Oranges, Pomegranate, Almonds, Pepitas and Orange Maple Dressing (vegan)

Main Course (vegan on request)
Roasted Veggie Turkey with Apple Walnut Stuffing Sweet Potato Shepherd’s Pie, Sautéed Green Beans with Mushroom Gravy, Brussels Sprouts Casserole Warm Cornbread with Nutty Cranberry Relish

Dessert
Your choice of: Pumpkin Pie, Pecan Pie, Tiramisu, Coconut Passion Fruit Chiffon Pie (vegan)

After Dinner
Your choice of: Tea, Herb Tea, Coffee

Prix fixe: Adults – $29.95
Main course only: $18.95

Thanksgiving Meal To Go! Menu Order Form

Weekly Specials Monday November 12 – Friday November 16

Monday:

Soup: Chicken Artichoke (vegan)
Special: Chicken Tikka Masala with Royal rice (vegan)                           

Tuesday:

Soup: Cauliflower and Chickpea (vegan)
Special: Broccoli and Cheddar Cheese Quiche with salad

Wednesday:

Soup: Sweet Potato (vegan)
Special: Vegetarian Neat Loaf, served with mashed potato and gravy

Thursday:
Soup: Curried Zucchini (vegan)
Special: Butternut Squash and Blue Cheese Bake with salad

Friday:

Soup: French Lentil (vegan)
Special: Oriental Express with Tempeh and brown rice. (vegan)

Weekend Specials, Sat & Sun Nov 10-11

Entrees

Stuffed Pepper (vegan) $12.95
Green pepper stuffed with quinoa, veggie beef and vegetables. Served with home-made tomato sauce.

Portobello Mellow (vegan) $11.95
Grilled Portobello mushroom, red peppers and spinach wrapped in whole wheat tortilla. Served with sweet potato fries and chipotle mayo sauce

Dessert

Orange Goji Cake (vegan, raw) $5.95
Cashew, coconut, orange,goji berry and pecan-date crust.

Brunch Specials

Savory French Toast$9.50
Challah bread with organic egg in the middle, mushrooms, mix cheese. Served with fountain fries and salad.

Asparagus & Bacon Omelette$ 9.50
Served with salad and fountain fries.

Weekly Specials Monday November 5 – Friday November 9

Monday:
Soup: Gujarati Dal (vegan)
Special: Ratatouille, Veggie Duck and Polenta (vegan)

Tuesday:
Soup: Broccoli (vegan)
Special: Eggplant and Feta Cheese Quiche with salad

Wednesday:
Soup: Potato Spinach (vegan)
Special: Vegetarian Neat Loaf, served with mashed potato and gravy

Thursday:
Soup: Quinoa Vegetable (vegan)
Special: Mushroom Ragu with brown rice  (vegan)

Friday:
Soup: Carrot Orange Ginger (vegan)
Special: Butternut Squash Tagine with CousCous (vegan)

Weekend Specials, Sat & Sun Nov 3-4

Entrees

Swiss Chard and Ricota Lasagna – $13.95
Lasagna layered with swiss chard and ricotta, topped with melted Mozzarella cheese. Served with a side salad.

Zucchini Pasta (vegan, raw) – $ 13.95
Organic zucchini, sundried tomato marinara, cashew cheese sauce cashew parmesan and fresh basil.

Dessert

Orange Goji Cake (vegan, raw) – $5.95
Cashew, coconut, orange,goji berry and pecan-date crust.

Brunch Specials

Savory French Toast – $9.50
Challah bread with organic egg in the middle, mushrooms, mix cheese. Served with fountain fries and salad.

French Rolled Omelette with Onions and Gruyere Cheese $ 9.50
Served with Fountain Fries.

Drink

Homemade Kombucha (fermented green and black teas ) – $3.50

Weekly Specials Monday October 29- Friday November 4

Monday:
Soup: Zucchini Fennel (vegan)
Special: Sweet Potato Shepherd’s Pie with Veggie Beef

Tuesday:
Soup: Mushroom Tarragon (vegan)
Special: Chicken Tikka Masala with Royal rice

Wednesday:
Soup: Carrot (vegan)
Special: Vegetarian Neat Loaf, served with mashed potato and gravy

Thursday:
Soup: Minestrone (vegan)
Special: Pizza with Provencal Vegetables

Friday:
Soup: Yellow Squash (vegan)
Special: Butternut Squash Tagine with CousCous (vegan)

Weekend Specials, Sat & Sun Oct 27-28

Soups

Mushroom Almond (vegan) $4.75
French Lentil
(vegan) $4.75

Entrees

Cashew Nut Paella  (vegan) $13.95
Rice, green peas, red peppers, tomato, olives, cashew, grilled chicken, onion, garlic.

Brunch Specials

Savory French Toast $9.50
Challah bread with organic egg in the middle, mushrooms, mix cheese. Served with fountain fries and salad.

4 Cheese Omelette $9.50
Served with side salad or Fountain fries.

Drink

Homemade Kombucha $3.50

Weekly Specials Monday October 22- Friday October 26

 

Monday:
Soup: Potato Parsnip (vegan)
Special: Matar Paneer with Royal rice

Tuesday:
Soup: Curried Zucchini (vegan)
Special: Mexican Chipotle Casserole with salad (vegan)

Wednesday:
Soup: Carrot (vegan)
Special: Vegetarian Neat Loaf, served with mashed potato and gravy.

Thursday:
Soup: Split Pea (vegan)
Special: Broccoli Cheddar Quichewith salad

Friday:
Soup: Butternut Squash (vegan)
Special: Lebanese Green Bean Stewwith chickpeas, almonds and brown rice (vegan)