Our News

Weekly Specials Monday Friday May 20 – 24

Monday:

Soup: Zucchini Asparagus (vegan)
Special: Tofu and Pineapple Curry with Royal rice (vegan)

Tuesday:

Soup: Roasted Beetroot and Fennel (vegan)
Special: Spinach Camembert Cheese Quiche with salad

Wednesday:

Closed

Thursday:

Soup: Butternut Squash and Spinach (vegan)
Special: Broccoli Hash Brown Casserolewith salad

Friday:

Soup: Pinto Bean (vegan)
Special: Italian Vegetable Stew with farro (vegan)

Weekend Specials, Sat & Sun May 18-19

Entrees

Tagliatelle Pasta with Creamy Mushroom Sauce $12.95
Portobello and white mushrooms,  parmesan cheese, fresh tagliatelle and fresh thyme.

Sweet Potato Chicken Enchiladas (vegan optional) $13.95
Two filled tortillas with veggie chicken and sweet potatoes, topped with tomato sauce and mixed cheese. Served with salad.

Brunch Specials

Savory French Toast $9.95
Challah bread with organic egg in the middle, mushrooms, mix cheese. Served with fountain fries and salad.

Asparagus and Parmesan Omelette $ 9.95
Served with veggie ham or fountain fries.

Weekly Specials Monday Friday May 13 – 17

Monday:

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

Tuesday:

Soup: Black Bean (vegan)
Special: Butternut Squash and Blue Cheese Quiche with salad

Wednesday:

Closed

Thursday:

Soup: West African Peanut (vegan)
Special: Mexican Chicken Black Bean Casserolewith salad (vegan)

Friday:

Soup: Mulligatawny (vegan)
Special: Turkish Vegetable Stew with brown rice (vegan)

Weekend Specials, Sat & Sun May 11-12

Entree

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

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 Swiss Cheese Omelette $9.50
Served with veggie ham or Fountain Fries.

Mothers Day Menu

Soup or Salad

White Bean and Lacinato Kale Soup with Vegan Bacon (vegan)

Citrus Avocado Salad (vegan on request)
Boston lettuce, grapefruit, orange, avocado, red onion, Stilton cheese

Main Course

Roasted Pheasant “Provencal” (vegan)
Rosemary marinated pheasant served with ratatouille (zucchini, yellow squash, eggplant and red peppers in a tomato sauce) and exotic mushroom  risotto.

Dessert

Your choice of:
Raw Vegan Matcha Strawberry Tart, Tiramisu, Carrot Cake, Vegan Chocolate Cake, Coconut-Passion Fruit Pie.

After Dinner

Your choice of:
Tea, Organic Coffee or Organic Decaf

Prix fixe $29.95 – Main Course only $16.95
For reservations please call 718-591-3663

Weekly Specials Monday Friday May 6 – 10

Monday:

Soup: Fennel and Asparagus (vegan)
Special: Tempeh Cauliflower Curry with Royal rice                   

Tuesday:

Soup: Gujarati Dal (vegan)
Special: Eggplant and Feta Cheese Quiche with salad

Wednesday:

Closed

Thursday:

Soup: Split Pea (vegan)
Special: Sweet Potato Shepherd’s Pie with salad(vegan)

Friday:

Soup: Carrot Orange Ginger (vegan)
Special: Tofu Napolitano with brown rice (vegan)

Weekend Specials, Sat & Sun May 4-5

Entrees

Vegetable Lasagna $13.95
Our very own homemade lasagna layered with carrots, zucchini, mushrooms, ricotta, and tomato sauce, topped with melted Mozzarella cheese. Served with a side salad.

Spanish Cashew Nut Paella (vegan) $13.95
One of our favorite specials. Arborio rice, red and green peppers, olives, cashew and veggie chicken.

Brunch Specials
(served Sat/Sun from 10.30am – 3pm)

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

Californien Omelette with Guacamole,  Red Peppers  and Cheese $9.50
Served with veggie ham or Fountain Fries.

Weekly Specials Monday Friday April 29 – May 3

Monday:

Soup: Curried Zucchini (vegan)
Special: Mushroom Fricassee with Royal rice

Tuesday:

Soup: Quinoa Vegetable(vegan)
Special: Onion and Parmesan Cheese Quiche with salad

Wednesday:

Closed

Thursday:

Soup: Butternut Squash and Sage  (vegan)
Special: Polish Sausage and Cabbage Stewwith mashed potatoes (vegan)

Friday:

Soup: French Lentil (vegan)
Special: Tempeh, Sweet Potatoes and Green Beans Curry with brown rice (vegan)

Weekend Specials, Sat & Sun Apr 27-28

Entree

Pulled Jackfruit Stew (vegan) $12.95
Young jackfruit, red peppers, carrots and potatoes cooked in tomato sauce. Served with Mexican rice and avocado salsa.

Dessert

Honey Layer Cake $5.95
Try this Eastern Europe favorite specialty made with multiple layers.

 Brunch Specials

Savory French Toast $9.95
Challah bread with organic egg in the middle, mushrooms, mix cheese. Served with fountain fries and salad.

Greek Omelette with Feta Cheese, Olives and tomatoes $9.95
Served with salad.

Weekly Specials Monday Friday April 22-26

Monday:

Soup: Carrot and Coriander (vegan)
Special: Root Vegetable & Lentil Casserole with salad (vegan)                   

Tuesday:

Soup: Minty Pea and Potato (vegan)
Special: Roasted Beet, Spinach and Goat Cheese Quiche with salad

Wednesday:

Closed

Thursday:

Soup: Fire Roasted Red Pepper and Tomato  (vegan)
Special: Moroccan Tagine with Royal rice (vegan)

Friday:

Soup: Curried Squash, Lentil and Coconut (vegan)
Special: Three Bean Chilli with brown rice  (vegan)