Seasonal Menu January-April 2013


Mixed green salad with tempeh, tomatoes with miso dressing
Mexican greens and bean salad with chipotle dressing
Smashed squash with sage and walnuts
Barley, cauliflower and greenbean salad
Couscous with cranberries and chickpeas

Mains (veg):
Tempeh steak with sautéed mushrooms
Stuffed eggplant with brown rice and lentils
Spinach, feta cheese pies (spanakopita)
Paneer cauliflower fritters with curried yogurt sauce and cilantro
New York style knish with leek and cream cheese (potato stuffed bun)

Mains (non-veg):
Grilled chicken skewer with walnut eggplant dip
Mango salsa shrimp soft taco
Pancetta, tomato, onion galette
Our version of beef moussaka with buffalo mozzarella
Halloumi, chicken, tomato and mint wholewheat panini


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