Key to Menu Labeling
* = Vegetarian (may contain dairy, eggs, or honey) | ** = Vegan (no animal products)
R = Raw (ingredients have not been heated above 118 degrees) | R* = Raw & Vegetarian | R** = Raw & Vegan | Guides: Color Coding and Symbols

Downtown Café Lunch Menu for Monday, March 04, 2013




Executive Chef: Noam Basson
Lunch hours: 12:30pm - 2:30pm

BREAD

​** Assortment of Breads [allergen:peanut] [allergen:soy] [allergen:wheat] 
​** Gluten Free Bread [allergen:soy] 

SOUP

​** Broccoli Soup
Broccoli, Onion, Garlic, Veg Stock

​ Mushrooms Soup [allergen:wheat] 
Mushrooms, Carrots, Leek, Onion, Chicken Stock, Groats, Olive Oil

SALAD BAR

​R* Green Leaves and Strawberries
Green Leaves, Strawberries, Balsamic Vinaigrette

​R** Herbs Salad [allergen:peanut] 
Parsly, Mint, Coriander, Almonds, Olive Oil, Lemon Juice

​R** Root Salad
Beetroot, Parsly, Celery, Radish, Olive Oil, Lemon Juice

​** Corn Salad [allergen:spicy] 
Corn, Bell Peppers, Dill, Red Onions, Red Chili

​R** Israeli Style Salad
Cucumber, Tomatoes, Red Onions, Parsly, Olive Oil, Lemon Juice

PICK YOUR VEG.

​R** Self Made Salad

SIDE DISH

​** Mashed Root Vegetables
Potatoes, Parsly, Celery, Carrots, Olive Oil

​** Steamed Green Peas and Carrots
Green Peas, Carrots, Onions, Garlic, Thyme, Olive Oil

​** Stir Fried Zucchini and Artichoke
Zucchini, Olive Oil, Garlic, Artichoke, Lemon Juice

VEGAN

​ Stuffed Turtia [allergen:soy] [allergen:wheat] 
Turtia, Avocado, Bell Pepers, Sprouts, Tofu

FISH

​ Grilled Sea Bream [allergen:fish] 
Fish, Garlic, Thyme, Olive Oil

CHICKEN

​ Confit Goose with Orange Souse [allergen:alcohol] 
Goose, Orage Juice, Balsamic Vingar, Staranis, Cardamon, Bay Leaf, Red Wine, Suger, English Pepper, Cloves

SPECIAL TREATMENT

​ Grilled Butcher Beef with Pears Glaze [allergen:alcohol] 
Beef, Red Wine, Pears, Beef Stock

DESSERT

​** Fruit Geli
at 11:36 AM