THAI VEGAN BALLS POACHED IN BASIL AND ROCKET COCONUT BROTH SERVED OVER SWEETPOTATO NOODLES WITH SNOWPEAS AND CHERRY TOMATOES
Vegetarian Menu
Vegetarian
- Jun 2 to 6
First Option
MONDAY
VEGGIE PARMIGIANA CAKES OVER GREEN COUSCOUS SERVED WITH GRILLED PESTO EGGPLANT AND KALE
TUESDAY
MEDITERRANEAN CHICKPEA SALAD SERVED WITH MIXED GREENS, TOMATO, CUCUMBER, FETA CHEESE AND CILANTRO YOGURT DRESSING
WEDNESDAY
LENTIL SLIDERS SERVED WITH WARM SPICES QUINOA, BROCCOLI, YELLOW SQUASH AND WITH CHUMICHURRI ON THE SIDE
THURSDAY
KOREAN GREEN PEAS, BIBIMBAP WITH BROWN RICE, MUSHROOMS, CARROTS, FRIED EGGS, SPINACH, AND ORIENTAL DRESSING
FRIDAY
CREAMY LIME CHICKPEAS SERVED WITH MASHED RED POTATO, ROASTED CHAYOTE AND ZUCCHINI
Second Option
MONDAY
BLACK BEANS BOWL SERVED WITH CONGRI, BABY SPINACH, CARROTS AND RED PEPPER
TUESDAY
GRILLED TEMPEH IN A LEMONY TAHINI SAUCE SERVED WITH ROSEMARY ROASTED SWEET POTATO AND STIR FRY CAULIFLOWER AND TOMATO
WEDNESDAY
EDAMAME MARSALA WITH MUSHROOMS, SERVED WITH JASMINE RICE AND A SIDE OF BEETS AND GREEN BEANS
THURSDAY
MEXICAN TOFU TACOS SERVED WITH CORN TORTILLAS, GRILLED PEPPER & ONION, YOGURT “SOUR CREAM” AND PICO DE GALLO ON THE SIDE
FRIDAY
