gluten-free unless noted** | vegan options available for all
menu dec 8
persian smashed beef or tofu kebabs w/cucuber yogurt walnut, mint, peppersspinach, kale & feta salad w/pita* crisps, parsley, dill & kalamata
nytimes favorite spice rubbed roast chicken OR cauliflower lemony aiolicannellini bean & roasted potato salad w/arugula, olive, herbs, pickled onion dijon vinaigrette
thai massaman curry w/broccoli potato, lime, cilantro, tamarind (chicken opt.)spicy cucumber salad w/cabbage, pineapple, mint, basil, cilantro, crushed peanuts, scallion & fried shallot
marinated brisket OR mushroom bulgogi rice, scallion, kimchibibimbap bowl : shredded napa, sesame stir-fried carrot, pickled daikon, cucumber spears, seared greens gochujang sauce
serving size : 1 generous serving = one dinner OR two lunches (1 QT)
