Meatless Monday Buddha Bowl:
Turmeric Chickpeas, Massaged Kale, Citrus, Pomegranate, Mixed quinoa, Bean Sprouts, Roasted Sweet Potato, Roasted Beets, Avocado, Sunflower Seeds, Lemon Tahini Dressing (Ve, V, GF, DF)
Butternut Squash & Coconut Soup (Ve, V, GF, DF)
Grilled Chicken Souvlaki (GF, DF)
Tzatziki (V, GF)
Greek Style Lemon Roasted Potatoes (V, Ve, GF, DF)
Greek Village Salad (V, GF, DF)
Vegetarian/ Vegan: Stuffed Peppers with Rice, Beyond Beef, Veggies, Roasted in House Tomato Sauce, Lemon Potatoes, Greek Salad (no feta) with Vinaigrette
Roast Beef, Caramelized onions, Provolone, Mozzarella, on French bread
Onion & Beef Jus on the side for dipping (GF, DF)
Potato Wedges with Ketchup (V, Ve, GF, DF)
Greek Salad with Feta & Dressing on the side for adding (V, GF)
Butter Tarts (V)
Vegetarian: Portabello Mushroom Dip with caramelized onions, Provolone, Mozzarella, French Bread
Vegan: Grilled Vegetable & Hummus Panini, Potato Wedges, Greek Salad (no cheese), Vegan Dessert
Gluten free: Sub Gluten free bread & dessert
Miso Glazed Baked Salmon Filet with Nori & Toasted Sesame seeds (GF, DF)
Wild rice (GF, DF, V, Ve)
Warm Kale Salad with Edamame, Carrots, Sesame Ginger Dressing (GF, DF, V, Ve)
Vegan: Sub Miso Marinated Chicken peas and add Shitake mushrooms
Cavatappi Pasta, Bacon, Cauliflower, 4 cheese sauce, PanGrattato (Bacon can be omitted upon request)
Garden Salad with Sweet Onion Dressing (V, Ve, GF, DF)
Gluten free: Sub Gluten Free Pasta
Vegan: Macaroni & Cashew Cheese with Daiya and Nutritional Yeast, Garden Salad with Sweet Onion Dressing (V, Ve, DF)
Smoked Pulled Turkey tossed in Alabama White Sauce, topped with Kale Slaw on a fresh baked bun
Served with a hearty side salad of roasted sweet potato & yams, wild rice, pumpkin and sunflower seeds, goat cheese, Cranberries, green onion and Ginger dressing (V, GF)
Kosher Dill pickles (V, Ve, GF, DF)
Sea salt caramel brownies (V)
Vegan option: BBQ Tofu on a bun with Kale Slaw, Sweet potato salad (no goat cheese), Kosher Dills
Gluten free: Sub Gluten free bread
Stir Fried Sweet Potato Glass Noodles, Shiitake mushrooms, Spinach, Carrots, Bell Peppers, Thin strips of Beef, Toasted Sesame, Scallions, in a Sweet and Savoury Sauce (GF, DF)
Served with a Mango Coleslaw on the side with vinaigrette (Ve, V, GF, DF)
Vegan: Sub Beef for Sweet & Sour Tofu (V, Ve, GF, DF)
Buddha Bowls:
Scoops of Salmon Salad & Chicken Salad
Loaded greens, Dill and Mustard German New Potatoes, Coleslaw with Vinaigrette, Everything Bagel Chips, Kosher Dill Pickle, Zesty Italian Dressing
Vegetarian: Scoops of Chick Pea Salad & Egg Salad, Loaded Greens, Dill and Mustard German New Potatoes, Coleslaw with Vinaigrette, Everything Bagel Chips, Kosher Dill Pickle, Zesty Italian Dressing (V)
Vegan: Loaded Greens, Dill & Mustard German New Potatoes, Tempeh Bacon, Bean Salad, Coleslaw with Vinaigrette, Kosher Dill Pickle, Zesty Italian Dressing
Veal Scallopini Picatta with Fried Capers and Fresh Lemon
Fettucine Pasta Nests Tossed in Extra Virgin Olive Oil with Parsley and fried Garlic (V)
Parmesan Cheese (V, GF)
Roasted Broccoli and Cauliflower Medley (V, Ve, GF, DF)
Vegan / Vegetarian: Vegan “Bolognese” with Fettucine, Roasted Broccoli and Cauliflower Medley (Ve, V, DF)
Gluten Free: GF Scallopini, GF Pasta, Roasted Cauliflower and Broccoli (GF)
Build your Own
Grilled Chicken Souvlaki with Greek Herbs (GF, DF)
Tzatziki Sauce (GF)
Warm Fresh Baked Adonis Pita (V, Ve, DF)
Diced Tomato, Shredded Lettuce, Kalamata Olives, Feta Cheese (V)
Lemon Roasted Potatoes (V, Ve, GF, DF)
Marinated Grilled Vegetables (V, Ve, GF, DF)
Mediterranean Chickpea Salad with red pepper, red onion, flat leaf parsley, celery, Greek herbs, Vinaigrette (V, Ve, GF, DF)
Vegan / Vegetarian: Sub: Grilled Vegetable and Marinated Tofu Skewers
Oven Roasted Kale, Marinated Tomatoes & Chickpeas, Grilled Fennel, Quinoa, Seared Chicken Sausage, Fresh Basil, Sundried Tomato Dressing (GF, DF)
Vegan / Vegetarian: Oven Roasted Kale, Marinated Tomatoes & Chickpeas, Grilled Fennel, Quinoa, Italian-style Tempeh, Fresh Basil, Sundried Tomato Dressing (V, Ve, GF, DF)
Buddha Bowl:
Red & Green Cabbage, Quinoa, Edamame, Bell Peppers, Cilantro, Scallions, Toasted Sesame Seeds, Sesame Oil (V, Ve, GF, DF)
5 x Vegetarian Dumplings (V, DF)
Soy Cured Egg (V, DF, GF)
Vegan/Gluten Free: Sub Dumplings for Crispy Fried Tofu Cubes
Maple Tahini Dressing with Tamari & Sambal Oelek (V, Ve, GF, DF)
